Spicy Fish Soup With Tomatoes & Orange Zest
Spicy Fish Soup With Tomatoes & Orange Zest

Spicy Fish Soup With Tomatoes & Orange Zest

There are many variations of fish soup in the south of Italy, but the flavour of the red mullet makes this one really unique. Ask your fishmonger to prepare the fish for you, but do rinse it under cold water when you come to make the dish and run your fingers along each chunk, as red mullet in particular do have a lot of bones. If you prefer, you can substitute the haddock with cod.

All products on this page have been selected by our editorial team, however we may make commission on some products.

Total Time
1 Hour 14 Minutes
4 tbsp of olive oil
1 tsp of chilli flakes
1 large red onion, finely chopped
200ml of white wine
600ml of hot fish stock
1 x 400g can of chopped tomatoes
16 large raw prawns, completely peeled
300g of skinless red mullet fillet, cut in 3cm chunks
300g skinless haddock fillet, cut in 3cm chunks
10 red cherry tomatoes, halved
4 tbsp of chopped flat leaf parsley leaves
1 unwaxed orange
Step 1

Pour the oil into a medium-sized saucepan and place over a medium heat. Add the chilli flakes and the onion and fry for 6 minutes, stirring occasionally with a wooden spoon.

Step 2

Increase the heat to high and pour in the wine, then bring to the boil and let it bubble for 2 minutes, allowing the alcohol to evaporate. Stir in the stock and canned tomatoes, season with 2 teaspoons of salt and return to the boil once more. Reduce the heat to medium and simmer for 15 minutes, stirring occasionally.

Step 3

Meanwhile, devein the prawns with the point of a knife, skewer or even a toothpick. The vein runs right along the back. Insert the point about 1cm down from the head of the prawn and pull it back up towards you. This will lift up the vein and you can pull it off with the knife or with your hand.

Step 4

Add all the fish and the prawns to the saucepan, then stir very gently so you don’t break up the fish. Bring to the boil, then reduce the heat and simmer for 10 minutes, stirring very gently after about 5 minutes.

Step 5

Stir in the cherry tomatoes and parsley and continue to simmer for 1 minute.

Step 6

Remove from the heat and divide equally between 4 warmed bowls. Grate orange zest over each bowl and serve immediately.

Extracted from Gino’s Italy: Just Like Mamma Used To Make by Gino D’Acampo (published by Bloomsbury) on 15th September £25 hbk.

Photography by Haarala Hamilton

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily