Zuppa di Pesce (Fish Soup) with Saffron Aioli and Oriel Natural Sea Salt

  • Heat the oil and gently sauté the shallot, dried chilli flakes and garlic  with some of the salt
  • Add white wine, deglazing for a few minutes
  • Add the tomatoes and sugar and simmer for at least 5 mins
  • Add the fish to the pan until it is cooked through (about 5 mins – be careful not to overcook it)
  • You can cook the shellfish separately if you think it may have sand in it
  • Ladle into bowls and serve it with the aioli on top

    (Aioli: toast the saffron in a pan and grind down into a powder in a pestle & mortar. Mix with the mayo,garlic & a splash of lemon juice and a pinch of salt to taste)