Fresh Tomato Sauce: Take a heavy based pot, add 100mls olive oil cold, add to this chopped onion, crushed garlic, half of chopped basil, chilli and red capsicum. Now put the pot on a gentle heat and cook for 15min to cook all acid from capsicum and chilli. Next add tomato paste, turn up heat to colour a little at this stage add half white wine. Cook out the white wine for 1 min, now add the tin of crushed tomato. Turn heat down and allow to cook for 1 hour. Prep fish while waiting. After an hour - taste sauce and add sweet chilli sauce, ketchup, salt and pepper to taste. Finish sauce with the rest of the chopped basil.
Paul's Tip: This sauce can be very versatile and can be the base of lots of other dishes, it will keep for up to 3 weeks in the fridge - it's important to cook all the acid from the tomato and the capsicum and chilli - this prevents the sauce from spoiling.
Fisherman's Broth: Add garlic, cumin, chilli and cold oil inot a flat based wok, heat fry for 2-3 mins, add mussels and lightly toss, add white wine and cover with a lid. Remove lid carefully, when the mussels start to steam open - add squid and peeled prawns - fry for one min only. Add the fresh tomato sauce and bring to the boil. When the sauce starts to boil add the fish pieces. Simmer sauce for 3-4 mins. Taste - add some fish stock to thin the broth if it's too thick, add rissoni pasta, mozzarella and pecorino cheese.
To Plate: Garnish with lots of chopped parsley and basil, serve in a large white soup bowl with char-grilled wood fire bread.
This dish has become a bit of a signature dish at our restaurant Fratelli Del Mare. We normally add this to our winter menu, however we have requests for it all year round. My brother-in-law and co-owner named the dish "Zuppa di peche" meaning seafood soup. This is not the exact recipe - but it's the closest I can give you without being killed by my kitchen staff! I'm sure you will enjoy, it's comfort food at it's best!
Fresh Tomato Sauce
1x tin tomatoes, peeled & crushed
4x red caps, roughly chopped
1x long red chilli - roughly chopped
1x bunch fresh basil
100mls white wine
100g tomato paste
50mls tomato ketchup
50mls sweet chilli sauce
2lt fresh tomato sauce
400g filleted reef fish
200g Aus green ocean prawns
200g calamari - sliced
200g risoni pasta
2x teaspoons freshly ground cumin
1x long red chilli
1x clove garlic - crushed
1/2 bunch basil - chopped
1 bunch flat leaf parsley - chopped
100mls olive oil
150mls of white wine
75g pecorino cheese