Zuppa di Pesce
User Reviews
5.0
60 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
4
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Calories
650 kcal
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Course
Main Course
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Cuisine
Italian
Zuppa di Pesce
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Zuppa di Pesce is a rustic seafood stew with clams, mussels, squid, shrimp, and cod in a delicious tomato, white wine, and fennel broth. Serve with crusty bread or pasta for a full meal.
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Ingredients
- 1/4 cup (60g) extra virgin olive oil
- 2 medium shallots diced
- 1 medium fennel bulb sliced
- 5 cloves garlic sliced
- 1/2 teaspoon crushed hot red pepper flakes optional, or to taste
- 1 cup (240g) dry white wine such as sauvignon blanc, pinot grigio, or chardonnay
- 2 28-ounce can plum tomatoes blender pulsed or hand crushed
- 1 1/4 cups (320g) clam juice
- 3/4 pound (340g) calamari cleaned, tubes cut into 1/2" rings and large tentacles cut in half
- 3/4 pound (340g) cod or other meaty white fish like monkfish, striped bass, red snapper, etc, cut into chunks
- 12 little neck clams scrubbed, see notes below
- 1 pound (454g) mussels scrubbed and beards removed
- 3/4 pound (340g) extra large shrimp approximately u26 size
- salt and pepper to taste
- 1/4 cup minced flat-leaf Italian parsley
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Instructions
- Heat a large Dutch oven or heavy pot to medium-low and saute the shallot and fennel in extra virgin olive oil. After they soften a bit (5 minutes) add in the garlic and cook for 2 minutes more until fragrant.
- Next, add the crushed red pepper flakes, cook for 30 seconds, then add the wine and turn heat to medium-high. Scrape the bottom of the pot with a wooden spoon to dislodge the brown bits. Cook the wine for 90 seconds then turn the heat to medium and add the tomatoes and clam juice. Cook the sauce at a moderate simmer for 10 minutes before adding any seafood.
- Add the calamari and cook for 15 minutes to soften. Next, add the fish and cook for 5 more minutes, then add the clams and cover with a lid. Cook for 5-7 minutes longer or until the clams just start to open.
- Finally, add the mussels and shrimp and cover with the lid. Cook until the shrimp are pink and cooked through and the mussels open (about 5-7 minutes). Any clams or mussels that do not open should be discarded because they are most likely dead.
- Taste test and adjust salt and pepper levels. When satisfied turn the heat off and add the parsley. Serve in bowls with toasted Italian bread that has been rubbed with a garlic clove. Also, drizzle your best extra virgin olive oil onto each plate as well. Enjoy!
Notes
- Go easy on the salt since the shellfish will have a lot of it. Season with salt and pepper to taste right at the end to get the flavors just right.
- Serve lots of bread to mop up the sauce. Toasted bread rubbed with a garlic clove is excellent to serve with zuppa di pesce.
- Other types of clams and fish can be substituted. Use what's fresh and available.
- Mussels are normally sold cleaned with beards removed, but scrub and look over all of them before using and remove any beards.
- Seafood should be eaten right away but leftovers can be saved for up to 3 days in the fridge and can be gently reheated over the stovetop.
Nutrition Information
Show Details
Calories
650kcal
(33%)
Carbohydrates
26.9g
(9%)
Protein
76.9g
(154%)
Fat
19.2g
(30%)
Saturated Fat
3.2g
(16%)
Cholesterol
478mg
(159%)
Sodium
1037mg
(43%)
Potassium
1426mg
(41%)
Fiber
2.3g
(9%)
Sugar
3.5g
(7%)
Calcium
213mg
(21%)
Iron
17mg
(94%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 650 kcal
% Daily Value*
| Calories | 650kcal | 33% |
| Carbohydrates | 26.9g | 9% |
| Protein | 76.9g | 154% |
| Fat | 19.2g | 30% |
| Saturated Fat | 3.2g | 16% |
| Cholesterol | 478mg | 159% |
| Sodium | 1037mg | 43% |
| Potassium | 1426mg | 30% |
| Fiber | 2.3g | 9% |
| Sugar | 3.5g | 7% |
| Calcium | 213mg | 21% |
| Iron | 17mg | 94% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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