A simmering pot with flavours of the Mediterranean right in your own kitchen thanks to Chef Aurora Stranges' fantastic recipe.
Having grown up by the azure waters of the Mediterranean, Chef Aurora Stranges knows a thing or two about a good Italian Zuppa De Pesce or Seafood Soup. In her version, Chef Aurora pays tribute to her native Calabria by using Calabrese style bread and to Italy by using the wonderfully light and refreshing Fabiano Pinot Grigio white wine from Veneto. With fresh apple and pear notes, it’s an easy drinking wine that doesn’t compete with any of the soup’s nuances.
If you have time, you can certainly make your own seafood broth; if not, your fish monger likely has some good stock on hand to make this soup really sing! Perfect for when the weather starts getting a little cooler or really any time of the year when seafood is fresh and plucked straight from salty waters.
A Bit About Fabiano Wine
The Fabiano family started their business in 1912 when they opened a single wine store in Venice. Today, the family boasts one of the region’s largest wineries, exporting a total of 9 million bottles to five continents annually. Wine-making has been in the family for four generations now, on vineyards near Lake Garda- said to be an ideal grape growing climate. In Canada, you can find Fabiano Pinot Grigio and their red offering, Valpolicella at the LCBO. To learn more, click here.
Zuppa De Pesce Recipe
Serves 1
INGREDIENTS
- 4 large shrimp
- 50 gr. Calamari rings
- 10-12 mussels
- 4-6 clams
- 1/2 lobster
- 300 ml peeled tomatoes
- 1 tsp crushed and chopped garlic
- 1 T olive oil
- 4 slices of Calabrese Bread cut lengthwise (baguette style preferred)
- 1/4 cup Fabiano Pinot Grigio white wine
- 2 cups Seafood broth or water
- Finely chopped parsley to taste
- Salt and pepper to taste
PREPARATION:
- Wash and peel shrimp under running water.
- Cut the calamari into rings
- Cut lobster tail and claw in half giving about 3-4 pieces
- Wash the mussels and clams
METHOD:
- In a medium sized frying pan, heat olive oil.
- Add chopped garlic and sautee until lightly browned.
- Follow with parsley, stir and follow quickly with a splash of white wine.
- Add the peeled tomatoes, salt and pepper. Let simmer for 5 minutes.
- Take the mussels, clams and drop them into the simmering sauce.
- Cover and simmer for about 3-5 minutes.
- Add the calamari rings, shrimp and the lobster.
- Add seafood broth or water to cover all the seafood and let simmer for 10-15 minutes on low.
- In the meantime, toast the bread to a light golden brown.
TO PLATE:
Using a slotted spoon, remove the seafood and place in a large soup bowl making sure to place lobster pieces on top for colorful presentation. Follow with the broth and garnish with toasted Calabrese bread. BUON APPETITO!
