Chef Yoshimi Hidaka introduces Zuppa di Pesce, a Southern Italian fish dish that can be enjoyed at home. Packed with fresh seafood from the Miura Peninsula and seasonal vegetables, this dish is bursting with flavor. A colorful plate that offers an authentic taste with ease.
Ingredients
Main Ingredients (2 servings)
- Spanish Mackerel 2 pieces
- Squid 1 piece
- Octopus 1 leg
- Spiny Lobster 150g, 1 piece
- Clams 8 pieces
- Tomato 1 piece
- Bell Pepper (Red and Yellow) 1/4 each
- Zucchini 1/2
- Eggplant 1 piece
- Basil 5-6 leaves
Seasonings
- [A] Salt (to taste)
- [A] Black Pepper (to taste)
- White Wine (appropriate amount)
- Olive Oil (appropriate amount)
Steps
- Season Spanish Mackerel and Spiny Lobster with salt and black pepper.
- Make shallow cuts on the octopus. (This is the key! Pre-cooked octopus will become tender quickly with cuts.)
- Heat two frying pans over medium heat.
- In one frying pan, add olive oil and sear the spiny lobster, Spanish mackerel, octopus, and squid.
- In the other frying pan, add olive oil and sear the eggplant, bell peppers, and zucchini.
- Brown the seafood and vegetables.
- Add white wine to the frying pan with the seafood and cook off the alcohol.
- Add water (appropriate amount) to the seafood frying pan.
- Add tomato and clams, then add all the seared vegetables.
- Cover and simmer for approximately 7 minutes.
- Remove the lid, top with basil leaves (5-6), and it's ready!
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