Gallipoli Mixed Fish Soup — Zuppa di Pesce Gallipolina
The Pugliese fishing port soup from Gallipoli of mixed Adriatic fish simmered briefly in cherry tomato and white wine broth scented with garlic, parsley, and lemon zest, finished with a generous swirl of grassy local olive oil.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice 10 garlic cloves thin. Halve 500g cherry tomatoes. Zest 1 lemon. Chop 6 tbsp flat-leaf parsley. Cut monkfish into 4 thick medallions, season with 0.75 tsp salt and 0.25 tsp pepper. Season red mullet fillets and 100g shrimp with remaining salt and pepper. Scrub and debeard 200g mussels. Slice and lightly toast 120g bread.
Bloom
Heat 1/2 cup olive oil in a wide heavy pot over medium heat 1 minute. Add sliced garlic and optional dried chilli. Cook 90 seconds until garlic is pale gold and fragrant, then stir in halved cherry tomatoes and lemon zest.
Build 1
Cook tomato mixture over medium heat 6–7 minutes, pressing some tomatoes with a wooden spoon until they burst and release juices. Pour in 240ml dry white wine, simmer 3 minutes until reduced by a third.
Build 2
Pour in 600ml warm fish stock and 0.25 tsp salt. Bring to bare simmer. Lay monkfish medallions in single layer, cover loosely, simmer 6–7 minutes without stirring until just opaque.
Simmer
Add red mullet fillets and 100g shrimp to broth, cover, cook 4 minutes until white fish is opaque and shrimp are pink. Scatter 200g mussels over top, cover, cook 3–4 minutes until mussels open. Discard unopened mussels and chilli piece.
Finish
Stir half the parsley through broth off heat. Discard any unopened mussels and the dried chilli piece if used.
Plate
Ladle soup into wide warm bowls. Scatter remaining parsley over top, drizzle with 1 tsp grassy olive oil per bowl, and serve with toasted bread alongside for soaking the broth.
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