Seafood soup

Seafood soup

La cassuola o zuppa di pesce

By
From
The Amalfi Coast
Serves
4
Photographer
Helen Cathcart

The spectacular cassuola is named after the copper casserole pan it is usually served in. It is a mixture of what fish is available at the market, including langoustines, squid, mussels and clams. Often it is made with only crustaceans but it works just as well with fish too.

Ingredients

Quantity Ingredient
1kg see method for ingredients
1 shallot
or 1/2 white onion
2 large garlic cloves
6 anchovy fillets
1 tablespoon capers, drained
handful parsley
1/2 red chilli, depending on strength
6 tablespoons extra-virgin olive oil
salt and freshly ground black pepper
1 tablespoons see method for ingredients
100g canned or fresh roughly chopped tomatoes, depending on season and flavour
300ml hot water or hot fish stock
4 slices white crusty bread, toasted

Method

  1. First, pick over the shellfish, discarding any open or broken shells. Drop the clams into a bowl from a 15 cm height so that any that are open and dead or full of sand will split open and can be discarded. Clean any barnacles off the mussels and pull off the beards. Discard any that don’t close. Cut any fish into 4 cm cubes and the squid or ƒcuttlefish into 1 cm rings or pieces. Set aside.
  2. Using a large knife, finely chop the shallot or onion, 1 garlic clove, the anchovies, capers, parsley and chilli together. Heat the oil in a heavy-based casserole dish and fry the mixture slowly with a good pinch of salt and black pepper for 10 minutes. Add the tomato purée, then stir in the tomatoes. Season the squid and cuttƒlefish with salt and add to the pan. Pour in the hot water or fish stock and cook for about 15 minutes and add the fish. AŽfter 15 minutes, add the shellfish. Cook for a further 5–10 minutes until all the shells have opened, discarding any that haven’t. Taste and adjust the seasoning if necessary.
  3. Rub the toasted bread lightly with the remaining garlic and lay 1 slice in each serving bowl. Pour the soup over the top and serve immediately.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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