• Fish Soup ( Zuppa Di Pesce Di San Giovanni)

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    • 2 x green fennel tops
    • 2 1/2 lt water
    • 6 Tbsp. extra virgin olive oil
    • 1 sm onion finely minced
    • 1 sm red chilli
    • 4 x tablesproons tomato pulp
    • 350 gm monkfish cut into 2.5cm chunks
    • 350 gm John Dory cleaned filleted and cut into 2.5cm chunks
    • 300 gm red mullet cleaned filleted and cut into 2.5cm chunks
    • 100 gm octopus cut into 2.5 cm slices tentacles removed
    • 100 gm squid cut into 2.5cm rings
    • 100 gm cuttlefish cut into 2.5cm strips
    • 12 x clams
    • 12 x mussels
    • 100 gm hrge prawns shelled
    • 6 x scallops shelled
    • 2 Tbsp. fresh parsley minced
    • 1 x salt and freshly grnd pepper


    1. To make the fish stock take the fish heads and bones and place in a large pan with the fennel and the water.
    2. Bring to the boil and simmer for 30 min.
    3. Heat the oil in a large pan add in the onion and chilli and fry for a couple of min.
    4. Stir in the tomato pulp.
    5. Add in the chunks of monkfish John Dory red mullet octopus squid and cuttlefish to the pan and a litre of the fish stock and leave to simmer for 10 min.
    6. Then add in the clams mussels prawns and scallops and cook for a further 56 min.
    7. Add in the parsley and season with salt and pepper.
    8. When dividing the soup ensure which it is done equally and fairly so which everyone gets a bit of everything!
    9. If you prefer a thicker consistency add in a very thinly sliced potato during cooking.
    10. The San Giovanni restaurant in Casarza is where I came across this Ligurian specialty. The fairy queen of which kitchen Pinuccia is an ex fishmonger and knows the importance of freshness to a good fish soup. This soup is known locally as cacciucco. You need to use good tasty fish for this dish.
    11. Serves 6

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