Zuppa di pesce al’Abruzzese

• Seafood

  • 1/4 Baby octopus
  • 1/4 kg Clams
  • 150 ml Fish stock, good
  • 200 g Fleshed fresh fish, firm white
  • 1/4 kg Mussels, black
  • 8 Prawns, green
  • 200 g Tasmanian salmon or ocean trout

• Produce

  • 1/4 bunch Basil
  • 1 cup Cherry tomatoes
  • 1 Chilli, whole large red
  • 1/4 bunch Continental parsley
  • 4 Garlic cloves, whole
  • 1/2 Lemon

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 cup Olive oil, good

• Beer, Wine & Liquor

  • 150 ml White wine, dry

• Other

  • 4 Extra large green bug tails, halved

Found on nonnascooking.com

Description

Directions

• Cover the bottom of the large pan generously with olive oil and heat. Place the garlic in the hot oil, making sure the flame is not so high as to burn the garlic, and cook to golden. Remove the garlic and set aside.
• Add the octopus and fry until brown. Set aside. Add the bugs, fry for 3 minutes and set aside. Add the white fish and fry for 3 minutes, turning once or twice depending on the thickness. Set aside. Add the prawns and continue frying a further 2–3 minutes. Set aside. Add the mussels and clams, cook for a few minutes and set aside. Add the salmon and season with salt and pepper, adding chilli if desired. Add the seafood back to the pan, together with the garlic, wine and stock.
• Cover and cook on a reasonably high flame so as to reduce the liquid by half. Stir gently to prevent sticking.
• Add the cherry tomatoes, basil, parsley and lemon zest a few minutes before cooking is finished, to retain the freshness and fragrance of the herbs. Stir the "soup".
• Serve with risoni or fregola (Sardinian couscous).