Zuppa di Pesce alla Pugliese (Apulian Fish Soup with Chilli)
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Ingredients
- 30 ml olive oil
- 100 g onion, finely chopped
- 3 garlic cloves
- 1 tsp dried chilli flakes
- 400 g tinned chopped tomatoes
- 500 ml fish stock
- 200 g cleaned squid rings
- 250 g raw king prawns, peeled
- 250 g hake fillets
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 254 kcal
- Protein
- 31.8 g
- Carbohydrate
- 8.3 g
- of which sugars
- 4.8 g
- Fat
- 9.7 g
- of which saturates
- 1.7 g
- Fibre
- 1.7 g
- Salt
- 1.51 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large saucepan over a medium heat, add the onion and cook for 6 minutes until soft. Add the garlic and chilli flakes and cook for 1 minute.
- 2
Stir in the chopped tomatoes and fish stock, bring to a simmer and cook for 10 minutes.
- 3
Cut the hake into chunks and add to the pan with the squid rings, and simmer for 3 minutes.
- 4
Add the prawns and simmer for a further 3-4 minutes until pink, opaque and the fish flakes easily.
- 5
Scatter with parsley and ladle into bowls to serve.
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