Ligurian Sea Fish Chowder

A perfect recipe to prepare for an end-of-summer or warming autumn dinner by chef Claudio Pasquarelli of Da Claudio restaurant in Bergeggi located in the province of Savona, Liguria – delicious fish chowder reminiscent of the Ligurian Sea.

Recipe ingredients for four people

Capon fish: 4 slices of 50 g
Gallinella: 4 slices of 50 g
Priest fish: 4 slices of 50 g
Anglerfish: 4 slices of 50 g
Scampi: 4
Oneglia shrimps: 4
Cuttlefish: 4
Small squid: 4
Mussels: 12
Concassé tomatoes: 2
Salted anchovies: 1
Basil: to taste
Shallot: to taste
Garlic: to taste
White celery: to taste
Parsley: to taste
Ligurian Evo oil: to taste
Salt: to taste
Pepper: to taste

Procedure for the Fish Chowder

The traditional fish chowder recipe from Liguria is cooked in a soapstone pot, an ideal tool for cooking since ancient times, when metals were not yet used. Soapstone heats slowly and evenly, cooking the food with its entire surface and not just the bottom; once it reaches the optimum temperature it maintains it with little energy, and removed from the fire it cools just as slowly, thus keeping the food hot for a long time. The taste of the food is naturally enhanced as a result, while at the same time preserving all its nutritional qualities.

After carefully filleting the fish and cleaning the crustaceans and shellfish, prepare separately a fish stock with the discarded bones, and a bisque with the shellfish carapaces. In the saucepan, place chopped parsley, garlic, shallot, anchovy and white celery with extra virgin olive oil. Cook 10 minutes. Add the fish pieces, and then the crustaceans and shellfish. Add the concassé tomatoes, fish stock and bisque, let it cook adding salt and pepper, basil leaves and a drizzle of evo oil at the end.


Serve at different times so that the fish soup is always presented to diners very hot. Accompany with homemade white bread (squid ink if desired) pan-fried and rubbed with a clove of garlic. Da Claudio

Ligurian Sea Fish Chowder

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