Zuppa di pesce (fish soup)

Serves 4 Starters and mains

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Method

Zuppa di pesce is a typically versatile Puglian dish that varies from one area to another. It can be prepared in a dozen different ways – the one unvarying ingredient is monkfish tail.

Pour 1 tablespoon of olive oil into a deep, tall pan and add the garlic, parsley and cherry tomatoes. Pour in enough water to cover the fish once you place it in the pan. Bring to the boil with the lid on then turn down the heat and leave to simmer for 5 minutes.

Place the langoustines and monkfish in the pan. Add more hot water to cover, if necessary. Sprinkle on some sea salt and a pinch of chilli flakes. Simmer for about 25 minutes, or until the monkfish is cooked through. Taste and adjust the seasoning if necessary.

You can leave the langoustines whole or take them out of their shells. If you choose to remove the shells, roughly chop up the flesh and add it back to the soup. Next, remove the monkfish. Cut it into chunks and put it back into the soup.

Serve the soup hot with toasted bread, croutons or small pasta such as stelline or farfalline, which should be cooked separately before being added in.