Food and Wine Traditions

Salento’s fish soup, let’s learn how to cook “Lu quataru”

The philosophy behind this dish is to cook fish that fishermen could no longer sell because damaged by fishing nets. Far from being a “recovery” meal, today “lu quataru” is the most requested dish in the restaurants of the Ionian coast. Try to do it at home with this recipe!

To find out other typical dishes of Salento, look at the following link!



1 cuttlefish

2 crabs

1 Small octopus

Bluefish (scorpionfish, lappane, grouper, perch)

1 onion

1 clove of garlic


8-10 yellow or datterino tomatoes

Olive oil


Chili pepper or pepper

Wash all the fish and eviscerate them. Clean the cuttlefish, separating the head from the tentacles and removing the bone, the ink bag and the bowels. Cut into small pieces. Clean the octopus by removing the beak and the eyes and cut into small pieces. Rinse and drain.

Brown the onion, the garlic and the parsley in a base of olive oil, then add the tomatoes. Cook for about ten minutes. Stretch with water to obtain a brothy sauce. When it starts to simmer, start gradually to add the fish: first the hard meat (cuttlefish, octopus, crabs), then, after five minutes, add the remaining fish (first the largest and, gradually, a few minutes away, the smaller ones). Do not use tools to stir, but shake the pan. The fish must be covered by the stock.

Traditionally, the broth of the quatara was lengthened with sea water, therefore already sapid. For home preparations, wait for the end of cooking to salt. Add pepper or chilli pepper according to your taste.

To try the recipe and learn from live chef’s advice, you must come on holiday in one of our villas and book a cooking experience with the chef at home.

For more info:


Leave a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Related Articles

Food and Wine Traditions

“Routes of taste” in Salento: Zollino, Spongano, Seclì e Ortelle

In local inns or in the most elegant restaurants, the typical cuisine...

Food and Wine Traditions

“Routes of taste” in Salento: Maglie, Lecce, Cannole e Uggiano La Chiesa

From “Pasticiotto” to “caffè in ghiaccio”, from “Rustico” to “Tajeddhra”: there are...

Food and Wine Traditions

Wine and olive oil routes in Salento: Morciano di Leuca, Specchia and Alezio

From the northernmost municipality to the southest part of Salento, wine and...

Food and Wine Traditions

Wine and olive oil routes in Salento: Novoli and Squinzano

Red, rosé and white, Salento wine is a product of quality and...