Restaurateur Fortunato Mazzone’s newest enterprise, Vee and Forti Wine Bar and Liquor Emporium in Pretoria serves Italian charcuterie platters, amongst different Italian delicacies.
He shares this chunky fish soup (brodetto di pesce) recipe, which serves two generously and warms the cockles on a chilly day.
Handful of cleaned calamari, sliced into chunks or rings
6 queen prawns, deshelled
6 mussels, deshelled
Small fillet of white fish, minimize into strips
Further-virgin olive oil
Pinch of black pepper
1 celery stalk, finely diced
1 small onion, finely diced
1 small carrot, finely diced
one bay leaf
Handful of contemporary parsley, chopped
200ml tomatoes, pureed (make this from Italian canned peeled tomatoes)
200ml primary vegetable inventory
25ml lemon juice
50 ml dry white wine
Utilizing a big frying pan, fry the onions, celery and carrots in a beneficiant slug of extra-virgin olive oil over reasonable warmth till shiny (we name this a basic mirepoix). Add all of the fish and stir fry for 2 minutes. Add the white wine, lemon juice and the bay leaf and fry for one more minute till the alcohol has evaporated. Add the tomato puree and the vegetable inventory and simmer on a low warmth for 10 minutes. Season to style. Add a handful of parsley on the final second and serve instantly with crusty bread.
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