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Heat the salt pork (or bacon) in a large stockpot or Dutch oven over medium heat until browned and fully rendered. Add the Fustini's Gremolata and Chipotle olive oils and butter. Stir to melt. Add the onion and celery and sauté, stirring frequently until soft and translucent. Add the bell pepper and cook another minute. Add the flour and stir to combine. Pour in the stock and milk and bring to a simmer. Cook over low heat until slightly thickened. Add the smoked fish, corn and stir through. Season with salt and pepper and cook an additional 5 minutes over low heat. Keep hot.
Cook the potato sticks in water over low heat until just tender. Drain well and drizzle with the Fustini's 12 Year balsamic. Season with salt and pepper and keep warm.
In a separate sauté pan, heat the Fustini's Single Varietal olive oil over high heat until almost smoking. Cut several slits in the skin of the red snapper. Season with smoked paprika, salt and pepper. Place skin side down in the hot pan. Cook over high heat until the skin is crispy and browned, 6-8 minutes. Turn over and cook an additional minute.
To serve, arrange hot potato sticks like Lincoln Logs at the bottom of a soup bowl. Place the snapper fillet on top and ladle some soup all around. Drizzle with Fustini's Chipotle olive oil and garnish with chopped fresh parsley.
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