Recipe · Calabria · Crotone
Zuppa di pesce alla crotonese
the quadaro of the Crotone fishermen, from the Calabrian recipe book of the Accademia Italiana della Cucina: all the fish in a single pot, in a spicy tomato sauce, served with toasted bread
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- make a spicy sauce with the peeled tomatoes, the chilli and the onion, and pour it into a large pot
- clean the fish well, scale it and wash it
- bring the sauce, which should be fairly thin, to the boil and add the fish a little at a time: first the cuttlefish and the squid, then the mussels and the clams, the prawns, the scorpionfish and the gurnard, and last of all the red mullet and the hake
- cook over a moderate heat, stirring carefully now and then
- pour the soup into a tureen, sprinkle it with coarsely chopped parsley and serve it piping hot with the croutons
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