H O S T E D
Every region in Italy has its own version of the Zuppa Di Pesce - a fact Chef @andreatarini shared with @angelineongsuming and I. The one he serves at Atmastel is from Central Italy, where he grew up in, and we feel it is a masterpiece.
As Chef is strict about flavour and freshness, he uses only fish and seafood bought from the market that very morning (this does mean what's served may vary a little daily). Ours was a veritable bounty from the ocean with three kinds of fish - barramundi, red snapper and pomfret, as well as Tiger prawns, mussels and clams. These were cooked in a rich yet well-balanced, tomato-based sauce brimming with umami sweetness from seafood stock.
The portion at Atmastel is designed for two but it's so delicious, I can see myself having the whole dish alone, mopping up every bit of that bold sauce with their housemade garlic toast.