Fish soup

Fish soup

Ciambotto di pesce

Sharing Puglia
Alicia Taylor

My father loved fishing in the shallow waters near the coastal town of Trani. He would take his fishing line, straw hat and his bucket and bread, along with his favourite pocket knife. He believed that small fish had the most flavour and this was one of his favourite soups. Although there are bones, the flavour is intense and delicious. You can experiment and use different types of fish and seafood.


Quantity Ingredient
1 garlic clove, crushed
2 onions, chopped
1 red chilli, chopped
60ml olive oil, plus extra for drizzling
4 small whole red mullet, sea bass or sea bream, about 125–150 g each)
1 monkfish fillet or any other firm white fish fillet
2 snapper fillets
6 large prawns, peeled and deveined
2 large calamari, cleaned and cut into quarters
6 scampi
12 mussels, scrubbed and debearded
20 clams
100ml dry white wine
12 cherry tomatoes, roughly squashed
4 bay leaves
1/2 bunch flat-leaf parsley
chicken stock, if needed


  1. In a large frying pan over medium heat, sauté the garlic, onion and chilli in the olive oil for about 5 minutes until fragrant.
  2. Add all the fish and seafood, shaking the pan to combine everything well. Add the white wine and deglaze the pan for a few minutes to burn off the alcohol and then add the tomatoes. Season to taste with salt and freshly ground black pepper and add the bay leaves and half the parsley. Cover the pan and cook over medium heat for 20 minutes. Check after 10 minutes and add some hot stock if it is looking too dry. Discard any mussels or clams that have not opened.
  3. Scatter over the remaining parsley, add a drizzle of olive oil and serve immediately.
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