La Zuppa di Pesce, a humble dish turned delicacy
Italia, paese di santi, poeti e navigatori…The word ‘navigatori’ in Italian means “seamen, sailors, mariners” and it’s one of those jobs that are disappearing from the face of the world. But not in Italy. We love traditions, we cherish the knowledge of our fathers and pass it on to future generations. This happens especially with jobs like the one of the sailors. Nobody can teach you really how to do it, you have to learn its secrets from someone with more experience than you.
Italian seamen, because they know the sea and its produce so well, they also know all the best recipes for fish-based dishes – including te star of this post… La Zuppa di Pesce (ie a rustic fish stew).
In the past, it was considered to be a dish of humble origins, because it was made with what was left of the daily catch, mixed fish of small size, mussles and clams and other shellfish, while the bigger fish were sold to noble families for their big parties in their palaces, where presentation of the food was essential to impress your guests.
Today, this delicious and flavourful dish maintains its typical rustic appeal, but it isn’t considered such a humble dish anymore. It is indeed something Italians would eat in a restaurant rather than making it at home (mainly because making it it’s a looong and fiddly process, especially when it comes to cleaning and cooking all the different types of fish separately!)
Each region along the beautiful coasts of Italy has their own recipe and name for it: brodetto, brudèt ad pès, broeto ciozoto, lu vredòtte… and so on.
Our Chef’s recipe for the Zuppa di Pesce includes: Tuna chunks, King Prawns, Scallops, Calamari, Mussles, and tomato sauce with the freshest rosemary and parsley on top!
Mouthwatering, isn’t it??
If you’re suddenly craving a fish stew made the Italian way… well, you know where you can find it!!
BOOK NOW 😉