Zuppa di Pesce

A luxurious Italian fish stew with a medley of seafood simmered in a white wine and saffron broth.

Ingredients

• 1 kg ground beef
• 400g ladyfingers
• 2 tbsp sliced leeks
• 1/2 tsp grated nutmeg
• 3 tbsp extra-virgin olive oil
• 200g carrots
• a handful of fresh parsley, chopped
• balsamic vinegar, for serving
• 500ml whole milk
• 2 tsp dried oregano
• a generous handful of celery stalks

Instructions

1. 1

   Heat extra-virgin olive oil in a large pot over medium heat and cook the sliced leeks and minced garlic gently until soft and fragrant.

2. 2

   Stir in the red pepper flakes and cracked black pepper, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the fresh mozzarella and baby spinach, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the fresh mozzarella is tender, about 35 mins.

6. 6

   Stir in the arborio rice and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the balsamic vinegar and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the rosemary, and serve piping hot.

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