Neapolitan Fish Soup (Zuppa di Pesce alla Napoletana)

• •1 kg Mixed soup fish (e.g., scorpionfish, gurnard, weever, greater forkbeard) (cleaned and scaled, larger pieces cut)
• •500 g Mussels and clams (purged)
• •300 g Calamari or cuttlefish (cleaned and cut into rings)
• •6 piece Large shrimp or scampi (fresh)
• •400 g Cherry or Piennolo tomatoes (halved)
• •2 tbsp Tomato paste
• •2 clove Garlic (1 minced, 1 sliced for later)
• •1 cup Dry white wine
• •1 cup Fresh parsley (chopped)
• •1 small Fresh red chili (thinly sliced, or 1/2 tsp red pepper flakes)
• •3 tbsp Olive oil, extra virgin
• •to taste Salt
• •6 slice Rustic bread (e.g., sourdough or crusty Italian bread)

Instructions

1. 1

   Prepare the Fish and Shellfish: Clean all mixed fish, removing scales, guts, and gills. Cut larger fish into regular pieces. Ensure mussels and clams are thoroughly purged.

2. 2

   Open the Shellfish: In a large pan, heat 1 tablespoon of olive oil with 1 minced garlic clove over high heat. Add the purged mussels and clams, cover, and cook for 3-5 minutes until they open. Immediately turn off the heat. Remove about half of the mollusks from their shells and set aside. Strain all the cooking liquid through a fine-mesh sieve and reserve.

3. 3

   Sauté Aromatics and Calamari: In a large, high-sided pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the remaining sliced garlic clove and the sliced red chili (or red pepper flakes) and sauté until fragrant, about 1-2 minutes. Add the cleaned and cut calamari or cuttlefish rings and sauté for 2 minutes. Deglaze with the dry white wine and let the alcohol evaporate, about 2-3 minutes.

4. 4

   Build the Sauce: Stir in the halved cherry tomatoes and the tomato paste. Pour in the reserved strained liquid from the mussels and clams. Bring to a simmer, then cover and cook over medium heat for about 15 minutes, allowing the flavors to meld.

5. 5

   Cook the Fish: Gently add the firmer fish pieces (like scorpionfish and gurnard) to the simmering sauce. Cook for 10 minutes. Then, add the more tender fish pieces and the large shrimp or scampi. Continue to cook gently for another 5 minutes. To prevent the delicate fish from breaking, avoid stirring with a spoon; instead, gently shake the pot by its handles if needed.

6. 6

   Final Touches: Just before serving, add the reserved shelled and unshelled mussels and clams to the soup and heat through for 1-2 minutes. Turn off the heat and generously sprinkle with fresh chopped parsley.

7. 7

   Serve: While the soup is cooking, toast the slices of rustic bread. Rub each toasted slice with a raw garlic clove. Place the garlic-rubbed toast at the bottom of deep serving bowls. Ladle the hot fish soup, with all its delicious broth and seafood, over the bread. Let it rest for a minute before serving.

Chef's Tips

• 💡Always strain the liquid from opening shellfish to remove any grit, ensuring a clean broth.
• 💡For the best flavor, use the freshest possible seafood. Don't be afraid to ask your fishmonger for recommendations for 'soup fish'.
• 💡Adjust the amount of red chili to suit your preferred level of spice.
• 💡Allow the soup to rest for a minute after serving over the bread; this helps the flavors meld and the bread to slightly soften and absorb the broth.