Popular in many of the regions of Italy, but claimed by Molise as it’s own, it is a dish that was born out of ingredients brought home by the fisherman of Italy and cooked by their wives and mothers. The ingredients can be varied according to what you have available.
A green pepper, chopped
Half a chilli pepper, opptional
600 grams of fresh tomato
A selection of seafood for example : squid, cod, mullet, scorpion fish ……
2 kg of mussels
4 kg of clams
2 cloves of garlic, parsley, salt, oil
In a large pot, preferably a terracotta pot, heat the oil and sauté the garlic, next add the tomatoes, peppers, parsley and all the shellfish, if you like it spicy then add the chilli pepper now. Cook for about 5 minutes.
Slowly add the remaining fish, according to cooking times of each fish. When all the fish have been added cook for a further 15 minutes, adding a glass of water if it becomes to thick.
When the soup is cooked, it is traditional to serve it at the table in the terracotta pot and let everyone help themselves.