Zuppa di Pesce
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 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
Description
This Zuppa di Pesce recipe begins with sautéing shallots and fennel in extra virgin olive oil until softened, then adding garlic and optional red pepper flakes for aroma and gentle heat. White wine is introduced and simmered to reduce slightly before adding crushed plum tomatoes and clam juice to form the stew's base.
Seafood is layered in carefully: calamari cooks first to tenderize, followed by white fish pieces, clams with a covered lid until they begin to open, then mussels and shrimp until fully cooked. The broth absorbs the flavors from the seafood, creating a rich yet balanced soup rich in ocean taste with a subtle kick from red pepper.
Traditionally served with toasted bread—often rubbed with garlic—this dish uses the bread to soak up the flavorful broth. It's well suited for a communal meal highlighting fresh seafood and simple, aromatic ingredients.
When seasoning, use salt sparingly as shellfish contribute natural saltiness. Discard any clams or mussels that do not open after cooking. Leftovers can be stored refrigerated for up to three days and gently reheated to maintain texture and flavor.
Ingredients
- 1/4 cup (60g) extra virgin olive oil
- 2 medium shallot diced
- 1 medium fennel bulb sliced
- 5 cloves garlic sliced
- 1/2 teaspoon red pepper flakes optional, or to taste, crushed, hot
- 1 cup (240g) white wine such as sauvignon blanc, pinot grigio, or chardonnay, dry
- 2 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 clams scrubbed, see notes below, little neck variety
- 1 pound (454g) mussels scrubbed and beards removed
- 3/4 pound (340g) Shrimp approximately u26 size, extra large
- salt to taste
- black pepper to taste
- 1/4 cup Italian flat-leaf parsley minced
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
- Season with salt and pepper cautiously at the end to accommodate the natural saltiness of the shellfish.
- Serve with plenty of toasted bread, ideally rubbed with a garlic clove, to enjoy with the sauce.
- Fresh seafood selections can be varied depending on availability; mussels should be scrubbed and have beards removed before cooking.
- Discard any shellfish that do not open after cooking for safety.
- Leftovers keep well refrigerated for up to three days and should be reheated gently over the stove.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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