Name: Zuppa di Pesce Pugliese (Pugliese Fish Stew)
Yield: Serves 8
Cuisine: Italian
Ingredients: sea salt and ground black pepper; 1.3 kg/3 lb prepared seafood, such as a mixture of huss and cod (cut into chunks), small whole red mullet, squid, raw unshelled prawns/shrimp, mussels, razor clams and Venus clams; 120 ml/4 fl oz/½ cup olive oil; 10 ripe tomatoes, peeled, seeded and sliced into strips; 45 ml/3 tbsp chopped fresh parsley; 3 garlic cloves, chopped; 8 thick slices ciabatta

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This is a speciality of the large coastal city of Taranto, in Puglia. This important Italian port is home to wonderful seafood markets, which are filled with a remarkable array of fresh fish and shellfish. With so many varieties to choose from, local cooks will adapt the ingredients according to what is available at the time. This is the sort of dish that requires plenty of time to enjoy, as the seafood is only partially prepared and diners need to remove bones and shells at the table.