Ciro Ascione’s version of Italian-style bouillabaisse

Dear Ciro Ascione never ceases to surprise us. In his Trattoria Gourmet in Pâquis, the chef serves precise, lively Italian cuisine that’s always full of élan. For the past few weeks, his fish soup has been attracting all eyes… and, above all, all spoons. Here, there’s no question of copying and pasting a classic recipe. As usual, the chef composes his own score, drawing from several Italian regions. The base is an intense bisque of gambero rosso, deep and iodized, into which Sardinian fregola, Vesuvius tomatoes and a fine selection of seafood are plunged: octopus, scallops, langoustines, sea urchins… and a few more gamberi rossi, just for fun.

The result? A dish halfway between a risotto and a bewitching soup, playing on textures and temperatures, between raw and cooked. All served in a magnificent vintage tureen, as an invitation to slow down, help yourself and, above all, share. One thing’s for sure: this is not a soup to be enjoyed solo, but by many, without moderation!