Restaurateur Fortunato Mazzone’s latest venture, Vee and Forti Wine Bar and Liquor Emporium in Pretoria serves Italian charcuterie platters, among other Italian delicacies.
He shares this chunky fish soup (brodetto di pesce) recipe, which serves two generously and warms the cockles on a cold day.
Ingredients
Handful of cleaned calamari, sliced into chunks or rings
6 queen prawns, deshelled
6 mussels, deshelled
Small fillet of white fish, cut into strips
Extra-virgin olive oil
Pinch of black pepper
1 celery stalk, finely diced
1 small onion, finely diced
1 small carrot, finely diced
one bay leaf
Handful of fresh parsley, chopped
200ml tomatoes, pureed (make this from Italian canned peeled tomatoes)
200ml basic vegetable stock
25ml lemon juice
50 ml dry white wine
Method
Using a large frying pan, fry the onions, celery and carrots in a generous slug of extra-virgin olive oil over moderate heat until glossy (we call this a classic mirepoix). Add all the fish and stir fry for two minutes. Add the white wine, lemon juice and the bay leaf and fry for another minute until the alcohol has evaporated. Add the tomato puree and the vegetable stock and simmer on a low heat for 10 minutes. Season to taste. Add a handful of parsley at the last second and serve immediately with crusty bread.
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