Fish Soup gallipolitana (Suppa a caddhripulina)

Foodstuffs of Apulia, based on fish caught in the Mediterranean, cooked in a fish broth with tomatoes and flavored with vinegar

recipe given by our chef at .

ricetta immagine


fish soup:
250 g redfish
250 g mackerel
250g monkfish
250 g grouper
250 g seabream

500 g of crustaceans:
king prawns and / or scampi

2 kg shellfish:
400 g octopus
400 g squid
400 g cuttlefish
600 g mussels
400 g clams

500 g peeled tomatoes
100 ml white wine
50 ml white wine vinegar
1 clove garlic
1 onion
20 ml extra virgin olive oil

800 g dry bread or Friselle

These ingredients are able to feed:  15persons


Clean all larger fish, remove the guts and the backbone, then cut it into pieces.
Clean the cuttlefish, squid and octopus eliminating the eyes, the mouth and intestines, then you chopped octopus, cuttlefish strips and squid rings.
Wash the mussels and scrape the surface of the valve with a steel mesh. Thoroughly wash the clams also, beat them one by one on the chopping board to verify that they are full of sand.
For the shrimp, remove the head and removed the shell, leaving  only the tail, tap and keep some intact for decoration. If you use scampi too, after washing, perform a longitudinal cut on the head so as to bring out all the liquids....

In a large pot (low and wide), pour a little oil, add the garlic and onion, saute, add a handful of chopped parsley and drizzle with white wine vinegar, just evaporated, add the tomatoes and cook for about 15 minutes, add abundant water, then the squid, cuttlefish, octopus and fish in pieces starting from those with the most hard-boiled meats. Cook for 10-15 minutes, shaking the pan from time to time without stirring otherwise the fish may break. When almost cooked, add the prawns, clams and mussels, wait until the mussels are open and that is the shrimp are properly cooked (5-10 minutes of cooking).
In a shallow dish, arrange toasted bread or Friselle of Salento and pour over a little of soup making sure that all kinds of fish are present. Decorate with mussels, clams and shrimp whole.

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