Sardinian Seafood Soup

Name: Sardinian Seafood Soup (Sa Cassola)
Yield: Serves 6
Cuisine: Italian
Ingredients: 100 ml extra virgin olive oil, plus extra for drizzling; 3 × 100 g squid, cleaned and skinned; 1 × 600 g piece blue-eye trevalla fillet, skin off; 6 baby octopus, cleaned and halved; 3 small blue swimmer crabs, cleaned and halved; 1 small red chilli, finely sliced; 1 teaspoon dried Greek oregano; ½ brown onion, finely chopped; 2 cloves garlic, finely sliced; salt flakes, to taste; 1 cup (250 ml) Vermentino or other dry white wine; 24 blue mussels, scrubbed lightly with a scourer; pane carasau, for serving; 24 vongole (clams), purged; 12 raw prawns, peeled and deveined, but with tails left intact; 12 saucer scallops, trimmed; 20 basil leaves, torn; 3 cups (750 ml) Passata

Sa Cassola

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

Seafood soups that are so hearty they’re more like stews are served as main courses all over the Mediterranean. The general Italian name is zuppa di pesce (literally ‘seafood soup’), but in Sardinia such dishes are called burrida in the south, and cassola in the north, where I come from. It’s very important that you don’t stir the soup once the seafood goes in – at the most, give it a shake to make sure everything is cooking evenly – otherwise the seafood will break up