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Pietro Porcu
Ziminu a Sa Casteddaig (Cagliari style fish soup)
Serves 6
Extra virgin olive oil (enough to cover bottom of pot)
3-6 cloves garlic
Black pepper, to taste
10 sprigs fresh continental parsley (also known as Italian/flat leaf parsley)
1 glass white wine
1 kg ripe tomatoes
Seafood
200 g mussels
200 g baby clams
6 periwinkles
6 fresh prawns
3 sand crabs
Fish
The following is a suggested combination you could use whatever you find fresh at the market)
200 g snapper fillet
200 g hapuka fillet
100 g red mullet
1-200 g (cleaned) calamari/cuttle fish
a pinch saffron powder
METHOD
Place olive oil in (a large heavy) pot (and heat)
Add crushed garlic (and fry) till light and golden
Add half the parsley
Add mussels, clams, periwinkles, prawns, calamari and half the white wine
Cover and cook 1 1/2 minutes
Remove (put aside) the cooked seafood
Add tomato pulp, sand crabs (cut in half) and a little water (1-2 glasses0
Cover and cook over a gentle flame 10-20 minutes (during this time make sure there is enough moisture in the pot, add more water or wine if it is drying out)
Add fillets of fish and cook for further 4-5 minutes
Add the seafood which was put aside
Add saffron and stir gently
Add cracked black pepper and remaining parsley, take off heat and cover let stand for 5 minutes and serve.
Serve with fried bread.
Da Noi is at 95 Toorak Rd, South Yarra, Victoria, Phone 03 9529 5199, Mietta's Eating & Drinking in Australia 2001.
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