Zuppa di Pesce di San Giovanni

Name: Zuppa di Pesce di San Giovanni (Fish Soup)
Yield: Serves 6
Cuisine: Italian
Ingredients: 300 g (11 oz) red mullet, cleaned, filleted and cut into 2.5 cm (1 in) chunks; 100 g (4 oz) octopus, cut into 2.5 cm (1 in) slices, tentacles removed; 350 g (12 oz) monkfish, cut into 2.5 cm (1 in) chunks; 350 g (12 oz) John Dory, cleaned, filleted and cut into 2.5 cm (1 in) chunks; 1 small red chilli; 4 tablespoons tomato pulp; 6 tablespoons olive oil; 1 small onion, finely chopped; 2 green fennel tops; 2.5 litres (4½ pints) water; Salt and freshly ground black pepper, to taste; 6 scallops, shelled; 100 g (4 oz) large prawns, shelled; Salt and freshly ground black pepper, to taste; 2 tablespoons fresh parsley, coarsely chopped; 100 g (4 oz) cuttlefish, cut into 2.5 cm (1 in) strips; 100 g (4 oz) squid, cut into 2.5 cm (1 in) rings; 12 mussels; 12 clams

Fish Soup

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio's Italian Feast

By Antonio Carluccio

Published 1996

About

The San Giovanni restaurant in Casarza is where I came across this Ligurian speciality. The fairy queen of that kitchen, Pinuccia, is an ex-fishmonger and knows the importance of freshness to a good fish soup. This soup is known locally as cacciucco. You need to use good tasty fish for this dish.

Ingredients

2 green fennel tops
2.5 litres (4½ pints) water
6</

Europe
Italy
Casarza
Fish course
Pescatarian
Mediterranean
Soup
Gluten-free

Method

To make the fish stock, take the fish heads and bones and place in a large pan with the fennel and the water. Bring to the boil and simmer for 30 minutes.

Heat the oil in a large pan, add the onion and chilli and fry for a couple of minutes. Stir in the tomato pulp. Add the chunks of monkfish, John Dory, red mullet, octopus, squid and cuttlefish to the pan and a litre (1¾ pints) of the