33 MITCH’S ZUPPA DEL PESCATORE
• 1 stick of celery • 1 head of fennel • 1 onion • 1 red pepper (roasted, peeled and deseeded) • 6 cloves of garlic, finely chopped • 50ml olive oil • 1 small jar anchovies in oil • 1 dried birds eye chilli • Pinch saffron • Pinch dried oregano • 3lt Fish or Shellfish stock • 1 x 400g tin good tomatoes • 250ml white wine • 500g boneless fish fillet,ideally red mullet, gurnard and monkfish
1. Roughly chop the celery, fennel, onion and red pepper into smallish pieces approx. 1- 2cm in size.
2. Heat the olive oil in a large pan, add the vegetables and garlic and sweat gently for 5 minutes over a medium heat.
3. Add the saffron, anchovies (and the oil they are in) and oregano. Crumble in the dried chilli and cook for a further minute until the anchovies have melted.
4. Pour in the tinned tomatoes with their juice and the white wine.
5. Stir well and increase the heat until simmering gently.
6. Cook for 5 minutes to boil off the alcohol.
7. Remove from the heat, and use a stick blender to blend the mixture until all the ingredients are well blended - you are not looking for a silky smooth texture more of a smooth pulp.
8. Add the stock and return to a gentle simmer for about 1 hour. The soup should reduce by about a third.
9. Roughly chop the fish into small pieces. If using red mullet and gurnard leave the skin on as these add a nice flavour to the soup. Add to the soup and cook for a further 15 minutes.
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