Zuppa di Pesce alla Barese

A Fish Stew from Bari

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

This recipe comes from Signora Delia (Lennie) Conenna, a native of Bari. She emphasizes that it is a main course.



Heat the olive oil in a wide low flameproof dish (what the Italians call a teglia) and lightly fry the garlic in it, adding as soon as the oil begins to sing the tomatoes, roughly chopped, the chopped parsley and salt and pepper. Cook all this for a few minutes, then add the olives. Put in the fish steaks, and let them cook until they turn fully white, no longer. They should be ready in 5 to 10