Zuppa di pesce - 9Kitchen

Ingredients

• ½ cup olive oil, plus extra for drizzling
• 4 cloves of garlic, finely chopped
• 1 fresh birdseye chilli, finely chopped
• 400 gm clams (vongole), soaked and drained
• 1.2 kg black mussels, scrubbed and bearded
• 4 egg tomatoes, peeled, seeded and finely chopped
• ½ cup finely chopped flat-leaf parsley
• 4 (500gm) squid hoods, scored and thickly sliced
• 3 (325gm each) blue swimmer crabs, cleaned and halved
• 450 gm scampi, heads removed, cleaned and halved lengthways
• 3 cups fish stock
• 110 gm (½ cup) fregola (see note), roasted at 180C for 6 minutes
• 600 gm snapper fillets, skinned, pin-boned and cut into 3cm pieces
• 1/4 cup loosely-packed basil leaves