Name: Zuppa di Pesce alla Ligure (Ligurian Fish Stew)
Yield: Serves 6
Cuisine: Italian
Ingredients: 500 g (18 oz) monkfish or turbot fillets, boned weight (ask for the bones for stock); 175 ml (6 fl oz) olive oil; 3 × 175-225 g (6-8 oz) red mullet, scaled and cleaned; 6 scallops, removed from their shells; 12 langoustines (optional); 25 g (1 oz) fennel seeds; 1 × 800 g (1.¾ lb) tin peeled plum tomatoes, drained of most of their juices, sieved; 6 slices ciabatta bread, cut at an angle; sea salt and freshly ground black pepper; 5 garlic cloves, peeled and cut into slivers; 4 fennel bulbs, sliced (keep the green leaves and stalks for stock); 1 garlic clove, peeled and halved; 1 bunch flat-leaf parsley (keep stalks for stock), chopped; 150 ml (5 fl oz) dry white wine; 12 small new potatoes, preferably Roseval, peeled; 1.2 litres (2 pints) Fish Stock; 2 fresh red chillies, seeded and chopped; 1.5 kg (3.¼ lb) mussels

Preparation info

Serves
6

Difficulty
Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

In the River Cafe we serve this soup as a main course. You may vary the recipe according to the fish you can find, but always include a red fish such as mullet, a dense white fish such as turbot or monkfish (keep the bones for stock), and shellfish such as scallops, mussels or vongole.

Ingredients

3 × 175-225 g (6-8 oz) red mullet, scaled and cleaned
500 g (18

Method

Fillet the red mullet, and cut each fillet into four. Cut the monkfish or turbot into similar sized pieces.

Clean the mussels as described in the recipe, and put into a large saucepan with a tight-fitting lid, along with 120 ml (4 fl oz) of the olive oil, the white wine and half the chilli. Cover and steam over a high heat, shaking, until all the shell

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Ingredients

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