Adriatic fish soup

A typical dish of regions bordering on the Adriatic, it has many variations not only between region to region but also town to town. This recipe is from the Bagni Nettuno restaurant in Francavilla al Mare and it is paired with a Greco di Tufo Novaserra Mastroberardino.

Ingredients:

(By rule 1kg of assorted smaller fish are required): 1 small monkfish cut into small pieces, 4 red mullets, 2 squids, 400g mussels, 1 medium-sized scorpionfish, 4 squilla mantis, 4 scampi, 4 weevers, 4 cod fish chunks, 4 jumbo shrimp, 250g fresh peeled tomatoes, 1 sweet cone-shaped pepper, 1/2 glass extra-virgin olive oil, chili pepper as desired, two parsley sprigs, 2 unpeeled garlic cloves, 2 basil leaves, 4 slices of toasted homemade bread and salt.

Directions:

Pour the EVOO into a broad terracotta pot, add in the pepper that has been cut into pieces, the tomatoes, garlic, basil, parsley, and pinch of salt and some chili pepper.

Cook at a low heat adding in first the larger and tougher fish and then, after five minutes, the others with the mussels last. Cook uncovered for around ten minutes (20 minutes total) without stirring, eventually only turning the pot.

Remove the pot from the heat and let sit for several minutes. Place the toasted or grilled bread on the edges of the pot and serve.

Wine to pair:

Greco di Tufo Novaserra Mastroberardino

The Mastroberardino family rescued and relaunched the ancient Greco di Tufo variety which was near extinction. Novaserra, made from rigorously selected grapes, has great organoleptic complexity. Prominent hints of apple, peach, citrus, green almond, with hints of sage and mineral notes. Good acidity and flavors of ripe fruits. Great structure and a distinctive sapidity.

Production area: The estate is Montefusco, the exposure is South-East and the soil is clay and calcareous along the profile with volcanic presence. The altitude is of 550 m a.s.l

Grape variety: 100% Greco di Tufo, the training system is the espalier with cordon spur pruning, the density of plantation is 4.000 vines/hectare and the yield about 6 t/ha and about 1,5 kg/vine.

Wine-making: Manual harvest end of October. Classic white vinification in stainless steel tanks at controlled temperature. Refines for 3-4 months in bottle before release.

Serving temperature: 10-12°C.

Suggested food pairing: Vegetable soups, shellfish. Risottos and seafood dishes. White meat, shellfish and fried fishes and vegetables.

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