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Domo Restaurant: Cassola “Zu Raffellu”

Prep time
15 mins
Cooking time
135 mins
Serves
Two
Domo Restaurant: Cassola “Zu Raffellu”

If you’re a fan of seafood and haven’t yet indulged in the authentic Sardinian cuisine of Domo, then I implore you to get a table booked for you and a friend, sharpish. The family-run restaurant may have only been open since 2019 but it has amassed quite the following during that time, and deservedly so.

This year, Domo is repping for Sheff and showcasing one of its best-loved recipes in The Little Book of Seafood. The gorgeous new cookbook is set for release by Meze Publishing in August but they’re letting us give you a cheeky peek before it hits shelves on the 18th.

"This fantastically flavoursome and fresh fish stew was my Grandad’s favourite dish that he would prepare for the family with fish plucked from the harbour that morning, every time I returned home from the UK to Sardinia” - Rafaelle Busceddu, Head Chef & Co-owner, Domo Restaurant

Ingredients

  • Olive oil
  • 6 king prawn heads
  • Dash of white wine
  • 2 litres water
  • 1 tbsp fish stock granules
  • 1 tbsp tomato purée
  • 1 bunch of parsley
  • 2 cloves of garlic, thinly sliced
  • 80g stone bass
  • 80g halibut
  • 80g sea bream
  • 80g baby squid
  • 6 peeled king prawns
  • 2 whole king prawns
  • 300g cherry tomatoes
  • Fresh basil leaves
  • Fresh red chilli, sliced
  • Salt and pepper
  1. In a deep pan, heat a little olive oil and the king prawn heads. Let them cook for 10 minutes on a high flame, then add a good dash of white wine along with the water and fish stock granules. Stir in the tomato purée, roughly chop and add the parsley, then let it cook for 1 hour 45 minutes.

  2. In another pan on a medium-high flame, cook the garlic and all the fish (including the prawns) in a little oil for 5 minutes. Pour in 450ml of the prawn head bisque, then halve and add the cherry tomatoes. Cover with a lid and let it cook for another 10 minutes.

  3. Add fresh basil, chilli, salt and pepper to taste. Toast a couple of slices of Altamura bread, drizzle them with olive oil and use to dip in and mop up the sauce.

Learn more

The Little Book of Seafood is set for release on 18 August and available for pre-order now via Meze Publishing's website.

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