Known as cioppino in Italy this seafood soup is bulky and flavoursome.
350g/12oz red snapper fillet
12 large raw shrimps, de-veined
600ml/1 pint fresh mussels, washed and picked through
600ml/1 pint fresh clams
150g/5oz small squid, cleaned and cut into pieces
120g/4oz risotto rice, cooked
150ml/5fl oz fish stock
150ml/5fl oz chicken stock
90ml/3fl oz tomato passata
100ml/3½ fl oz white wine
2 shallots, peeled and chopped
1 garlic clove, peeled and crushed
½ tsp dried chilli flakes
1 fennel bulb, finely diced
1 tbsp chopped, fresh herbs: parsley, chervil and basil
4 tbsp olive oil
Heat a saucepan with half the olive oil, add the garlic, shallot and fennel. Cook over a gentle heat until golden.
Add the white wine, reduce by half. Add the tomato passata and both stocks. Bring to the boil, add the herbs, chilli flakes and simmer over a low heat for 15 minutes.
Meanwhile sauté the snapper in the remaining oil until golden brown on both sides.
Add the mussels, squid, shrimp and clams. Pour over the tomato broth and raise the heat.
Cook until the clams and mussels open (throw away any that remain closed). Add the cooked rice and season to taste.
Dress in a large serving bowl and serve.