Zuppa di Pesce
Rated 5.0 stars by 1 users
Food:
Fish
Serves:
4 to 6 people
Prep Time:
10 min
Cook Time:
35 min
Soup isn't usually considered a barbecue thing, but like our fan-favourite smoked tomato soup recipe, what's possible on the Alchemy will surprise you. This zuppa di pesce (fish soup/stew) is our Chef Matt Basile's family recipe, but with the added flavour of smoked wood and char with the vegetables and seafood used. Plus, top down the entire post of soup was cooking in one consolidated place. The veg was smoked, the seafood grilled on the flattop and the open fire grill, and then all the flavours stewed together slowly on the elevated rack. Perfect for your Easter celebration or a light al fresco meal, you'll want to try this zuppa di pesce recipe.
By:Chef Matt Basile
Ingredients
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12-15 pearl onions
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1 fennel bulb, reserve some tips for garnish
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2 Yukon gold potatoes
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2 cloves garlic
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1-2 tbsp olive oil
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2L vegetable stock
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1 cup passata
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Juice from 1 lemon
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12-14 shrimp, unpeeled
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4oz cod fillet
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32oz clams, with shells
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4 U10 scallops
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1 lemon, juice from half
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Italian parsley for garnish
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Salt
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Black Pepper
Instructions
Set smoker to 325F.
Place the whole, unpeeled onions in a small cast iron pan and place in the smoker for 20 minutes.
Cut the stalks off the fennel, reserve the tips for garnish, cut the bulb into 3 pieces. Place in the smoker for 20 minutes.
Peel and cut the potatoes into cubes. Place a cast iron pot on the elevated grill rack to heat up. Finely chop the garlic. Add olive oil to the pot and add the garlic, stir, then cook for 1-2 minutes. Add in the potatoes and mix. Pour in the stock and cover. Bring to a boil and then add the passata, juice from one lemon, cover and let cook until potatoes are slightly softened.
Remove the onions from the smoker and peel them by cutting off the stem, and then squeeze them out of the skin. Add to the flattop with oil to char, then add to the soup pot.
Add the shrimp to the diamond-patterned grill, drizzle with oil and flip midway until just cooked, about 5-7 minutes.
Remove the fennel from the smoker and place on the flattop to sear on both sides.
Add the cod to the flattop with some oil to sear, season with salt, then cook about 3 minutes per side.
Add the clams to the soup pot.
Add oil to the flattop and place the scallops down to sear, cook about 3 minutes per side or until cooked through. Squeeze half a lemon on top while cooking. Grill the other half of lemon. Remove scallops once cooked.
Add the shrimp to the soup pot, then the fennel, and lay the cod on top, cover and allow to cook, about 15 minutes.
To plate, ladle the soup into a large bowl, top with a piece of fennel, the cod, the scallops, the grilled lime and garnish with fennel tips and parsley. Season with salt and pepper. Squeeze the grilled lemon over the soup before eating.