Start off by sweating the leeks, carrots and garlic together with the tomato Stalks in a little olive oil on a very low heat. Make sure you use the tomato stalks. This will give extra flavor to the broth. Add the lemon and orange zest, tomato paste and cook for a further one minute. Pour in the white wine and add the fish Stock. Simmer gently for 30 minutes. In a separate pan seal the grouper and red mullet fillets. Continue cooking them in the same broth adding them five minutes before serving. At the very last minute add the shellfish and chopped basil. Serve with crusty Maltese bread.
Serves 4Email this Recipe Back to Sciacca Grill