Little Italy

• 99 Gerrale St, Cronulla NSW 2230
• (02) 9527 7107(02) 9527 7107
• cronulla@littleitaly.com.au
• www.littleitaly.com.au

Follow Us

Zuppa di pesce

This dish is close to the heart of Chef Antonio, it combines a variety of wonderful fish and seafood
in one pot. This dish is a replica of the traditional dish of Vasto in the region of Abruzzo, called “Brodetto alla Vastese” – and it reminds him of home every time he cooks it.

Ingredients: (for 4 people)
4 small Barramundi fillets
12 Green prawns
½ kg Calamari cut in rings
2 Octopus (pre-cooked and cut in pieces)
4 Scampi
20 Mussels
8 Scallops
Pane di casa

Ingredients for the soffritto
Extra virgin olive oil
½ Onion finely chopped
1 Garlic clove finely chopped
40g Capers
½ Red capsicum cut julienne
Cherry tomatoes 1 punnet cut in half
White wine
Basil 1 small bunch
Parsley 1 small bunch
Fish stock approx. 2 litre
Salt
Black cracked pepper
Chilli

Method:
In a large frying pan or large traditional terracotta pot, add a generous amount of
extra virgin olive oil and fry the capers, onion, garlic, capsicum, chilli and basil on medium heat until soft. Then add the cherry tomatoes, and white wine.
Reduce and add fish stock, bring to the boil and add the octopus and barramundi, allow to cook for a little while then add the calamari. Cover with lid and allow to cook for a couple of minutes.
Remove lid and add prawns, mussels, scallops and scampi, sprinkle with chopped parsley then cook for another couple of minutes with the lid on. Do not stir, just move the pan slightly on the heat. Add salt and pepper to taste if required.
Toast the pane di casa and season with salt, drizzle some extra virgin olive oil and rub some fresh garlic. Add this to the pan and serve.