Zuppa di Pesce
Fish Stew
3 lbs. assorted fish (gray mullet, turbot, St. Peter's, scorpion fish,
squid, octopus, shrimps) or any fish with a firm texture
3 tomatoes, chopped
lemon
3 cloves garlic
2 sprigs parsley
salt
pepper
2 Tbsp olive oil
Gut and clean all the fish. Fillet the fish with bone and cut the squid
and octopus into pieces while reserving the heads and the bone.
Bring 6 qts. water to a boil in a large pot: add the tomatoes, the fish
bones and heads, including the shrimps' heads. Cook for 2 hours, then
cool and pass through a fine sieve. Bring this poaching liquid back to
a simmer and start adding the fish, one at a time, in order of cooking
time. First the squid or octopus, then the scorpion fish, the shrimps,
turbot, St. Peter's fish and the mullets. Cook till all fish is done.
Prepare a soffritto with garlic and parsley, add to the fish stew and
remove from heat. Finish with lemon juice, place in a large serving
platter and serve with toasted country bread.
Note: There are as many variations and as many names to this
preparation as there are church bells. Just to mention a few: brodetto,
caciucco, ciuppin. The type of fish added also varies; some do not add
mollusks, some add bivalves, some claim that at least 13 or 14
different types of fish should be used, others use only one type.
That's it!
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