Zuppa di Pesce Pugliese from The Italian Regional Cookbook by Valentina Harris

Name: Zuppa di Pesce Pugliese from The Italian Regional Cookbook by Valentina Harris
Ingredients: sea salt and ground black pepper; 45 ml/3 tbsp chopped fresh parsley; 3 garlic cloves, chopped; 8 thick slices ciabatta; 10 ripe tomatoes, peeled, seeded and sliced into strips; 1.3 kg/3 lb prepared seafood, such as a mixture of huss and cod (cut into chunks), small whole red mullet, squid, raw unshelled prawns/shrimp, mussels, razor clams and Venus clams; 120 ml/4 fl oz/½ cup olive oil

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This is a speciality of the large coastal city of Taranto, in Puglia. This important Italian port is home to wonderful seafood markets, which are filled with a

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Ingredients

sea salt and ground black pepper
45 ml/3 tbsp chopped fresh parsley
3 garlic cloves, chopped
8 thick slices ciabatta
10 ripe tomatoes, peeled, seeded and sliced into strips
1.3 kg/3 lb prepared seafood, such as a mixture of huss and cod (cut into chunks), small whole red mullet, squid, raw unshelled prawns/shrimp, mussels, razor clams and Venus clams
120 ml/4 fl oz/½ cup olive oil