Arrabbiata Seafood Soup – Sarah Graham

Sarah Grahams Arrabbiatta Seafood Soup_p53Arrabbiata Seafood Soup by Sarah Graham
photograph by Warren Heath

Sarah says, ‘Yum. I love the hit of chilli that comes with an arrabbiata sauce (it translates to ‘angry’ in Italian). I also think this sauce is a brilliant way to make the seafood shine.’

Arrabbiata Seafood Soup with Parmesan Ciabatta Toasts.

Serves 4 | Preparation time 5–10 minutes | Cooking time 25 minutes

What you’ll need
1 Tbsp olive oil
1 clove garlic, finely chopped
1 fresh red chilli, deseeded and finely chopped or ½ tsp dried chilli flakes
2 x 410 g cans peeled, chopped tomatoes
2 sprigs fresh thyme or ½ tsp dried
1 tsp sugar
1 cup fish or vegetable stock
400 g firm white fish fillets, without skin, cut into 2 cm cubes
750 g fresh mussels with shells intact and rinsed
400 g calamari, rinsed and roughly sliced into 1 cm rings or slices
1 Tbsp lemon juice
handful roughly chopped fresh basil or parsley
salt and freshly ground black pepper

Ciabatta toasts
2 ciabatta rolls
1 clove garlic
olive oil, for drizzling
Parmesan shavings

What to do
Heat the olive oil in a frying pan and fry the garlic and chilli for 2 minutes, or until the garlic has softened but not coloured.

Add the canned tomatoes, thyme, sugar and stock, and leave to simmer on medium heat for 15 minutes.

Add the fish fillets, put the lid on, and leave to poach for about 4 minutes, or until they are almost cooked through. Add the mussels and calamari and poach for another 3–4 minutes, or until the mussels have opened. Remove from the heat, discard any mussels that have not opened, stir through the lemon juice and fresh basil or parsley and add a generous pinch of salt and freshly ground black pepper.

In the meantime, preheat the oven’s grill to the highest setting, slice the ciabatta rolls in half (or four to six slices), and place under the grill for 2–3 minutes until golden. Remove, rub gently two or three times on each side with the garlic clove, drizzle with olive oil and top with Parmesan shavings.

Spoon the seafood in its sauce into warm soup bowls, and serve with the ciabatta toasts on the side. Alternatively, serve over angel-hair pasta.

Michael’s wine recommendation – CLICK HERE

CORDER ELGIN VALLEY CHARDONNAY 2013

HomeFinalCover.inddSarah Graham’s home.FOOD FROM MY KITCHEN
published by Struik Lifestyle

I must declare an interest here, I just love Sarah Graham. I love her work, her books and her TV series. And we have had a lot of fun cooking together. She is currently shooting a new TV series.

The third of her books has just been released, Home, Food from my Kitchen. Like her first two, Bitten and Smitten the books are published by Struik Lifestyle, with really wonderful photography by Warren Heath. That’s three books in three years.

Recipe extracted from Home. Food from my Kitchen by Sarah Graham (kind permission from Struik Lifestyle)

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August 26th, 2015|Categories: Recipes|Tags: , , |

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