CLEAR FISH SOUP WITH AN AROMA OF MASTIC
Luigi Pomata Luigi Pomata Restaurant, Cagliari www.luigipomata.com
INGREDIENTS (4 people)
300 g of monkfish
400 g mussels
300 g clams
200 g of seabass
8 red crayfish
8 green crabs
100 g of cuttlefish
200 g of capon or scorpion fish
2 green courgettes
1 sprig of basil
1 sprig of parsley
1 dried tomato
extra virgin oil as required
300 g of red San Marzano tomatoes
200 g of cherry tomatoes 1 chilli
160 g of bulgur or couscous tabbouleh
Clean the fish and cuttlefish, bone and cut into chunks.
Dice the fillets into regular cubes of approx. 7/10 cm.
Remove the shell from the crayfish.
Make a fumet using the following recipe with the fishbones and heads and crayfish shells: put everything uncooked into a tall pan with oil, dried tomato and 200 g of red tomatoes, parsley stalks, add the fish and cover with water and ice.
Cook for approx. 40 minutes.
Blend together and sieve.
Put the mussels and clams in a microwaveable container. Add oil, dried tomato, parsley and 100 g of red tomatoes diced.
Cover with film and cook for 3-5 minutes.
Filter the cooking liquid and remove any good from the shell.
Cut the crabs in half and brown them in a saucepan with oil and parsley, add the cooking liquid from the mussels and clams.
Add a ladleful of fish stock, a chilli, and cook for 10 minutes.
Blend together, sieve, and season with salt.
Add the hot liquid in a 1 to 1 quantity to the bulgur where the 2 cm diced cubes of courgettes and potatoes have been added, and torn basil leaves.
Cover with a cotton cloth and let it stand.
In an iron pan brown the fish with oil, add the tomatoes and cook for 10 minutes, turn the heat off and add the other ingredients.
Season with salt and pepper if required.
Arrange the bulgur in the centre of a deep dish, place the fish on top, add some grated lemon peel, and pour over a few drops of mastic oil.