Zuppa Di Pesce Alla Siciliana (Fish Soup Of Sicily)


serves 2 – 4 guests
  • 1 kg fresh mixed seafood
  • 100ml virgin olive oil
  • 2 x cloves garlic finely chopped
  • 1 x pinch saffron threads
  • 1 x punnet cherry tomatoes
  • 4 x sprigs thyme
  • 1 x pinch chilli flakes
  • 50gms sliced pitted green olives
  • 2  x tablespoons chopped capers
  • 100ml white wine
  • 2 x cups fish stock
  • 1 x cup tomato passata
  • salt and pepper to taste
Soffitto topping: (*stir-fry all ingredients for 1 – 2 minutes and add over top of plated seafood)
  • Virgin olive oil
  • 2 x cloves garlic finely chopped
  • 2-3 tablespoons chopped Italian parsley
  • Zest of 1/2 lemon


  1. Stir fry all ingredients together EXCEPT seafood, white wine, stock and tomato passata.
  2. Deglaze pan with white wine and add liquids.
  3. Bring to the boil adding in all fish and shellfish.
  4. Simmer gently until shellfish have opened.

Plating Up

Serve in warmed bowls and top with soffitto mix.

Chef Luca Villari

Luca Villari
With more energy than he knows what to do with, Luca’s passion for cooking Italian becomes immediately obvious soon after meeting him. With a lifetime of family recipes at his disposal Luca shares his passion freely, including winning awards for the best pizza in Auckland.

Wine Match

Yealands Riesling
Peter Yealands Riesling 2018
Lifted lemon and lime aromas, mixed with a hint of jasmine and elderflower.  This lush off-dry wine, offers honey flavours with a crisp citrus zest finish. This lovely wine is even vegan friendly!

Al Volo, Mt Eden, Auckland, New Zealand

Al Volo is an Italian family run authentic Bar, Pizzeria and Cucina (kitchen) based at the top of Mt Eden Rd. Al Volo’s pizza’s are made using a 150 year old family recipe in a traditional Neapolitan wood fired oven. Not limited to just pizza, Al Volo also have some to die for pasta’s, salads and Picolli Piatti (small plates) as well as an insta worthy Antipasto Platter.