Nonno Peter was born in Sicily in a coastal town called Scoglitti, Province of Ragusa.
Peter’s father was a fisherman and has learnt this from him. With about 70 years of experience in making this it is safe to say he has perfected it.
It can be eaten as a soup or as Nonno Peter eats it with spaghetti and the fish soup poured over it and then he eat the fish as the second course.
Does he put cheese on his fish spaghetti? YES he does and has been doing it for many years just like his dad did! So there is an Italian food rule thrown out the window!
This fish soup is called giotta in dialect and I can assure you it was a winner, can’t wait for you all to try it.
Giotta (Fish Soup)
1 calamari tube, chopped in large pieces
1 small snapper, cut in 3 pieces
1 piece ocean perch, cut in 2-3 pieces
6 king prawns
2 tablespoon olive oil
1 tablespoon capers
1 small chilli (optional)
1 small red onion, diced
1 carrot, diced
4 garlic cloves, finely chopeped
1 celery stick, diced (Peter uses the heart of the celery along with some of its leaves)
2 tablespoons tomato paste
1 x 400g tin chopped tomatoes
1 cup hot water
½ bunch chopped parsley
5 basil leaves
-Heat oil in a medium sized saucepan, add the calamari tube and cook for about 1 minute on each side then remove the calamari from the pan and set aside
-add in the carrot and onion and saute. Cook for about 3 minutes
– add in the garlic and capers then the celery, tomatoes, parsley, basil and hot water
– bring to the boil then add the calamari back in, the snapper and ocean perch (not the prawns yet)
– add about 1-2 teaspoons of salt. Cook on a high heat for about 10 minutes.
– then gently add in the prawns and cook for a few more minutes. Cover and turn off the heat.
– In a separate pot, cook the spaghetti in salted boiling water according to packet instructions.
– Once cooked , drain and add in the juices from the fish soup straight onto the pasta.
– Serve with grated pecorino cheese just as Nonno Peter does!
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[Music] [Music] what I can do for you. Look at me. Oh, wow. That’s That’s amazing. Oh, you said what a photo in your wallet, too. I love my wallet. Old lucky me. So you you went to Brazil for in Brazil with the ship passenger ship. Yeah. He had the jan. Yeah. Been a cabana. Oo cababana go very big long beach there. Yeah. But then you came to Australia. Australia come here 1963. Mhm. 24. Yeah. 1963. Oh, on the follow day. Yeah. I got a job. Good on you. Because I speak a bit English, you know. Oh, wow. Cuz I was in America, England, you know. Yeah. Everywhere. Speak French, Spanish. I speak everything. Whoa. Even the Greek I speak. Can you tell me your name? Peter. Peter. Peter. In Italian. Peter Re. I u w e r i in Italian it’s petro. And where were you born? I born in Skoliti Sicily. Yes. Nonupa was born in Scoliti in the province of Ragusa Sicily. place all fish by far the generation he bought. Yes. And when I was young after the school and able to go fish with my father. Oh. And then what happened? I went to North Italy up in Genua. Yes. I gave him back with the ship. With the passenger ship. Yeah. Everything from Genua to South America. I went to North America. Yeah. I went to all Europe. Yeah. Where the ship gone? You go too. You go. Yeah. And I done seven years navigation. Wow. Three years in Navy. Three years in the Navy. The Navy. Yeah. And that’s when you went to when I come in Australia. My aunt was here. My father, brother, wife. Yes. You understand? Yes. It lives in watches by Yeah. Yeah. And my aunt call my old brother face coming here. Yes. And then me and other brother live in J still 93 years old. Oh, he still live in Jamo. Yeah. We coming. Today he’s making a traditional fish soup that he learned from his own dad. I got to put the veget much now. Yeah. What I got to do now? You see you got a bit of calamari. Yes. Calamari. You know calamari? I know calamari. Bra in. Yeah. And this is this um snapper. This is a rampa and the other one is ocean perch. Ocean perch. One to make the condiment for the for the soup. Yes. And what’s this called in in Sigiliano? What’s the name of the dish? We call fishy soup. Oh, okay. That’s good. But to do fishy soup, you got to mix up a lot of fish. Yes. The more you mix, the taste you give. So, what do you putting? Calamari, snapper. I got snapper, ocean, and p. Yep. And what’s the name? Some prawns. I put this is the last one. All right. Can’t wait to try it. First, he browns the calamari on each side for about a minute and removed them from the pan. [Music] Carrots [Music] ocean water. He then adds in the carrot, celery, onion, and garlic. couple of years. How many years have you been making this? Well, uh, since I was here, I was go fishy outside. Yeah. Get a nice fish. Big color everything. Yeah. And after a good long time. How old were you when you came to Australia? A longer one. How old I was? Yeah, I married when I was 24 after seven months. I wasn’t married. My wife was respected by the the old son. Yes. I was going to take away to me but they stopping me because she get sink you know the condition is. Yes. Very I know you go look at the situation and see. Yeah. And I love because on the passenger ship, they got a specialist over there. Yeah. They got a good good medical center there. They can assist the people. They can help me. Passenger ship, you know. Yeah. I knew that. I said, “No, I’m on the ship. Please do.” All right. I’m making a movie. So you So you got married and then you came here and then I come here. Yeah, you know you feel when you leave your wife in this condition, he come some place, he don’t know what he got to do, what the job we got to do because the job I never done it here, you know, and they give a lot of worries. It’s very bad for the people they go to one nation to another one because before as I say I was the same man work on the sheep. I know what I do there, but now And when did when did your wife come? How long after about 18 months come here? 18 month. But the old son always garlic and put all in the top pett. Keep it up. Okay. Oh, it smells amazing. Look at that. I put the basil. I put the pastel. I put the c. Mhm. And there. What I do? I put the tomato pasta with your eyes because oil. Is that half a table to do? But you got to do another one. Big tomato paste. Yeah, there’s a lot going. You got a basil. You got a garlic. You got a onions. There’s a celery there. You know the more condiment you put in, the more better is. And every time you make this, do you think of your dad? I have to do this is why I do. Yeah. It’s the same as every time I do like this. Yeah. Beautiful. Do you do you think of your dad? Well, my my father is still here all the time. Yeah. Every time I do this. When I was a young boy, my my father got a fishing boat. Every day I make a fish and I was 10, 11 years old school, you know. And I said to mommy once, mommy all the time fish. I don’t like it. Son, that’s when you finally bring him home and that’s what he got eat. That’s right. You know, I want something else, you know, but I was young. I didn’t understand the fish is the best of all. Exactly. So expensive. What else did you learn to cook? I can cook anything, you know. Anything. Anything. Why not? That’s good. Whatever. Dry beans, chicken piece. I make a soup now. Yeah. I cook a meat when you make what I call it milk for for the for the soup. Yeah. You understand? You got 10 spoons going. Look at that. Look at my skills. You want to taste them all? Don’t use a spoon. It’s just soft. Is there one? The last one I put to the front because the front cook very taste. I’ll taste it. Is it ready? Right. All right. I feel like a fish, you know. M. Oh, really good. Wow. Nice. I love it already. I could eat it just like that. Here he Oh, thank you. I cook the pasta separate. I put the water here. Cook the pasta. Yes. Then we got a drain the water. Leave the pasta there. You put on a plate. Then on the plate you put this juice, a bit water peg cheese on top. Yes. See, I’m telling you. Yes. No. No. [Music] No, not that. I heard that. How about ham and pineapple pizza? Dad, you want to you want to debunk that one, too? But they say if you’re going to add cheese, pecorino is better. All the wise I believe all my wife eat. [Music] All right. You know what I do now? What? Sorry. You don’t want me now. I wait this boil. All right. Have you been smoking? Sit here. You wait for the pasta to cook. The pasta got to boil the water first. Then we put the pasta. So you have a cigarette, right? Yeah. Yeah. I have a cigarette. All right. Then I’m more lucky I smoke. But I’ve been smoke all my life. Yeah. Next month I be you know. Yeah. If you know what’s this operation still goodbye. pitch. Oh my god. [Music] Salute. Jessica, enough for you. This Oh, a bit too much for me. Hang on. We’ll give that one to Jessica and we’ll do another one. Hang on, babe. This is mine. He added more to mine. No, it’s all right. You do. I need cheese. Eat it like this. You tell me. Look at me. Papa, you know what about me? I eat on my way. All right. Good. So, we had some pecorino. Okay. Very good. I’m going to make this too. Very good. You happy? I was more happy if the fish is was more fish. To me, it tastes good. Give more taste. Next time you go fishing first, you still go fishing. I know. When I go now, I go nowhere. I got to stop now. Pizza called Lanas. La pizza lanas. Pineapple. Oh, pineapple. Oh, yeah. Of course. You like it? I like everything. I rocks. River rocks.