Zuppa di pesci

Name: Zuppa di pesci
Ingredients: 2 medium red onions, sliced; 3 inside celery ribs, sliced; 5 garlic cloves, bruised to release aroma; Handful of dill herb, chopped; 1 chilli, medium heat, seeds removed; 2 sprigs parsley; 2 sprigs thyme; 4 tablespoons browned flour; 350 ml Sauvignon Blanc; 2 tins whole peeled tomatoes, crushed; 1.4 L fish stock; 70 ml fish sauce; 400 g green listed line fish. Gurnard, angelfish or yellowtail. Cut into 2cm pieces; 8 tiger prawns, shelled; 12 black mussels, cleaned; 150 g calamari strips/rings

wwfsassi.co.za

Courtesy Brad Ball This a great soup for summer or winter and lends itself well to fresh line fish and a few other green listed crustaceans. Serve it with fully

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Ingredients

2 medium red onions, sliced
3 inside celery ribs, sliced
5 garlic cloves, bruised to release aroma
Handful of dill herb, chopped
1 chilli, medium heat, seeds removed
2 sprigs parsley
2 sprigs thyme
4 tablespoons browned flour
350 ml Sauvignon Blanc
2 tins whole peeled tomatoes, crushed
1.4 L fish stock
70 ml fish sauce
400 g green listed line fish. Gurnard, angelfish or yellowtail. Cut into 2cm pieces
8 tiger prawns, shelled
12 black mussels, cleaned
150 g calamari strips/rings