Ep 22 Kat and Andre: Zuppa di Pesce with Homemade Bread
Prep: 1 hours (+resting)
Cook: 1 hour
- Reserved fish skin
- olive oil, for brushing
- 500g bread flour
- 7g sachet dried yeast
- 1 ½ tsp caster sugar
- 2 tsp salt
- 300ml warm water
- 60ml olive oil
- 1 tbs olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1kg fish bones & heads
- head and shells from 12 prawns
- 1 bunch parsley stalks
- 5 black peppercorns
- 2 litres water
- 1 tbs olive oil
- 1 small onion, thinly sliced
- 1 carrot, cut into small dice
- 1 stalk celery, finely chopped
- 1 long red chili, finely chopped
- 2 garlic cloves, crushed
- 130ml white dry wine
- 500g ripe vine tomatoes, cored, finely chopped
- 500ml fish stock
- 400g coral trout fillets, skin removed and reserved
- 250g squid tubes, scored, cut into 4cm pieces
- 12 medium peeled prawns
- 500g mussels, cleaned
- 8 scallops
- To make bread rolls, combine flour, yeast and sugar in a bowl. Gradually stir in combined oil and water to form a soft sticky dough. Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Place dough in a lightly oiled bowl and stand, covered with a tea towel, in a warm place for 1 hour.
- To make stock, heat oil in a large stock pot over medium heat. Cook onion, carrot and celery for 10 minutes. Add fish bones and heads and prawn heads and shells. Cook, stirring, for 5 minutes. Stir in remaining ingredients. Reduce heat to low. Bring to a simmer. Simmer for 20 minutes.
- Strain stock through a fine sieve or muslin and discard solids. Return stock to a clean saucepan and simmer until reduced to 500ml.
- To continue with bread rolls, knock air out of dough and knead for another 10 minutes. Divide into eight portions. Roll portions into balls. Place on a tray lined with baking paper, covered with a tea towel, in a warm place for a further hour.
- Preheat oven to 220C. Bake rolls for about 10 minutes or until lightly golden brown and they feel hollow when bases are tapped.
- Reduce oven to 180C. Line an oven tray with baking paper.
- Brush fish skin pieces with oil. Season. Place on prepared tray and top with another piece of baking paper and tray of similar size. Roast for about 25 minutes or until crisp.
- To make soup, heat oil in a large heavy based saucepan over medium heat. Add onion, carrot, celery and chilli. Cook, stirring, for about 15 minutes or until soft.
- Stir in wine. Simmer, until almost evaporated. Stir in tomatoes and stock. Bring to a boil. Simmer until reduced, thickened and flavoursome. Season.
- Increase heat to high. Add fish and squid. Simmer for 2 minutes. Add prawns, mussels and scallops. Simmer for a further 1-2 minutes until seafood is cooked and mussels have opened. Be careful not to overcook the fish as it will continue to cook once it has left the heat.
- Serve fish and soup with crispy skin and warm bread rolls.
- For an extra flavour hit, you could stir some chopped fresh herbs into the soup at the end. Chervil, chives or parsley would all work well.
- For a quick shortcut, use packaged stock and canned chopped tomatoes.
- You could use any combination of seafood in this soup. We also love using clams and a firm white fish such as blue-eye, bream and snapper.