It’s an incredibly simple yet satisfying soup that just requires a variety and abundance of fresh seafood. I have featured it before, here, here and here (a loose recipe and method included). The beauty of the dish, if you aren’t too anal about it, is that is varies just ever so slightly every time you make it, based on the ingredients you have on hand. It is true to its roots, supposedly what Italian fishermen in San Francisco cooked up when they got back to the dock after a day out at sea.
This dish, along with chili crabs, is fast becoming the “signature dishes” of a stay at the Marketman family home by the beach. A cool gentle evening breeze, a glass of wine, a warm/hot soup, lots of toasted or crusty bread and a salad on the side.
For this version, I sauteed garlic, onions, cherry tomatoes and some sliced chilies. Added some wine, then bottled passata (Italian tomato sauce) and some homemade fish stock. Seasoned to tasted and added the seafood…
…which included a rather large curacha, some slices of tanguigue, two types of prawns/shrimp, some blue crabs and lots of squid.
I almost always think we don’t have enough food for a crowd, but inevitably cook too much. :)
From the large platter, guests could pick and choose their preferred types of seafood, add a little broth, take a piece of bread, and settle down to a hearty dinner. Great fare during a week with mostly seafood on the menu… :)