Lots of different fish for a colorful seafood stew: with Antonino Cannavacciuolo's recipe, the main course has a whole new flavor.

Ingredients

SERVINGS FOR 4 PEOPLE

FOR THE CREAM OF ZUCCHINI SCAPECE

10 zucchini
½ potato
½ shallot
1 bunch of mint
500 ml chicken broth
Italian extra virgin olive oil
white wine vinegar to taste
salt to taste

Procedure

Peel the zucchini while saving the peels aside. Blanch the peels in boiling salted water, cool them in water and ice, and drain.

Cut the zucchini into 4 by the long side and dice them after removing the seeds.

In a saucepan, sauté the chopped shallot and finely chopped potato, then add the diced zucchini. Wet first with vinegar and immediately after with hot chicken broth. Add mint leaves and continue cooking for 20 minutes.

When cooked, whisk everything together with the bleached zucchini skins, adjusting for salt, vinegar, and mint, and pouring oil in a drizzle. Strain the mixture through a sieve and cool it quickly in a steel container dipped in water and ice.

FOR THE FISH STEW

100 g mullet
100 g tuna
100 g sea bass
4 scallops
4 shrimp
4 scampi
4 mussels
4 clams
1 clove of garlic
chopped parsley to taste
Italian extra virgin olive oil

Procedure

In a pot, put the garlic, parsley, and a drizzle of oil. When the oil is hot, throw in the mussels and cover; 30 seconds later add ½ cup of water and cover again. As soon as the mussels open, remove them from the heat. Repeat the operation with the clams.

Clean, fillet and cut the fish into pieces. Before searing, season it with oil and salt the bottom of the pan.

FOR FINISHING AND/OR PLATING

4 seafood noodles
8 glacial salad leaves
sunflower oil

Procedure

Desalt the sea noodles in a bowl, changing the water often. Dry and dry in oven at 70° for about 3-4 hours, until crispy. Fry in sunflower oil.

In a flat dish, pour the warm zucchini scapece cream. Arrange the fish on top in a crown pattern. Garnish with 1 seafood noodle and 2 glacial salad leaves.

Find all of the chef's recipes here

Cover photo: @Stefano Fusaro