Zuppa di pesce alla Romana

AT A GLANCE

  • Serves 6 people

  • 4 yabbies
  • 125 ml (½ cup) olive oil
  • 16 mussels, scrubbed
  • 16 clams, soaked in cold water for 30 minutes to remove grit, drained
  • 2 garlic cloves, finely chopped
  • 12 scallops
  • 16 uncooked prawns, peeled, deveined, tails intact
  • 200 gm reef fish such as coral trout, cut into 4cm pieces
  • 200 gm cuttlefish, cleaned and scored
  • 600 ml fish stock
  • 600 ml tomato passata
  • 140 ml dry white wine
  • For drizzling: chilli oil, to taste (see note)
  • To serve: micro herbs and crusty bread
01   Place yabbies in freezer for 1 hour to render insensible, then cook in a saucepan of boiling salted water until cooked through (4-5 minutes). Drain, refresh, peel and refrigerate until required.
02   Meanwhile, heat 40ml olive oil in a saucepan over medium heat, add mussels, clams and half the garlic, cover and cook, shaking pan occasionally and removing mussels and clams as they open, until cooked (3-4 minutes). Set aside to cool, then refrigerate until required.
03   Heat a third of the remaining oil in a large frying pan over medium-high heat, add scallops, prawns and fish and cook, turning once, until just opaque (1-2 minutes). Remove from pan, set aside.
04   Heat half the remaining oil in the frying pan, add cuttlefish and cook, turning once, until just opaque (1-2 minutes). Remove from pan, set aside.
05   Heat remaining oil in a saucepan over medium heat, add remaining garlic, stir occasionally until tender (1-2 minutes), add stock, passata and wine, bring to the simmer and season to taste. Stir in reserved seafood, divide among bowls, drizzle with chilli oil, scatter with herbs and serve with crusty bread.
Note Chilli oil is available from select grocers and delicatessens.

This recipe is from the April 2012 issue of Australian Gourmet Traveller.

Recipe:

1889 ENOTECA, QUEENSLAND

Photography:

VANESSA LEVIS

Styling:

GERALDINE MUÑOZ

View Full Site