Italian cuisine · Soups & Stews

Zuppa di Pesce alla Gallipolina

Salento-style fish soup from Gallipoli: mixed rockfish in an onion-tomato broth with chili and wine vinegar.

Ingredients · for 4 servings

• 1 kg mixed fish
• 2 onions
• 500 g ripe tomatoes
• 3 cloves garlic
• 1 red chili pepper
• 3 tbsp white wine vinegar
• 1/2 bunch flat-leaf parsley
• 6 tbsp olive oil
• 800 ml fish stock
• 4 slices stale white bread
• Salt, pepper

Instructions

1. Gut and scale the fish and cut into large pieces, wash thoroughly in cold water and pat dry; leave small fish whole.
2. Cut the onions into thin strips, chop the garlic, seed and finely chop the chili, and peel and roughly dice the tomatoes.
3. Heat olive oil in a wide braising pot and cook the onions, garlic and chili over low heat for 8 min until soft, without browning.
4. Add the tomatoes, salt, and simmer uncovered for 10 min until a thick sauce forms, then pour in the wine vinegar and let it evaporate for 2 min.
5. Pour in the hot fish stock, lay the fish pieces in a single layer, and let simmer over very gentle heat for 12–15 min without stirring, until the flesh separates easily from the bone — just swirl the pot occasionally.
6. Place the toasted bread slices in deep bowls, ladle fish and broth over them, sprinkle with chopped parsley, and serve immediately.