Ingredients Jump to Instructions ↓

  1. 4 tbsp olive oil

  2. 1 onion, peeled and chopped

  3. 3 celery stalks, chopped

  4. 1 carrot, peeled and diced

  5. 2 cloves garlic, peeled and chopped

  6. 450 g plum tomatoes, peeled and chopped

  7. 1 hot, dried chilli pepper, chopped

  8. 4 tbsp finely chopped flat-leaf parsley

  9. 1 glass dry white wine

  10. 500 g cuttlefish, cleaned and cut into strips

  11. 1 kg mixed fish fillets (such as bream, snapper or mullet)

  12. To serve: toasted slices of ciabatta-style bread

Instructions Jump to Ingredients ↑

  1. Serves 4 Heat olive oil in a large saucepan over a medium heat. Saut onion, celery, carrot and garlic in the pan for about 5 minutes or until golden brown in colour.

  2. Add tomatoes, dried chilli, parsley and wine, stir mixture well and cook for about 10 minutes until softened. Add the cuttlefish and cook for 10-12 minutes then place the remaining fish carefully on top, pouring over a little water if necessary to just cover the fish. Cook for 15-20 minutes over low heat, covered, until all the fish is cooked through. Season generously with sea salt and freshly ground black pepper then transfer the soup into bowls and serve each with a slice of toasted ciabatta-style bread.


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