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Zupppa di pesce (hearty fish stew)

A hearty Italian-inspired seafood stew or zuppa di pesce

Cook Time
1 hr mins
Cuisine: Italian

Ingredients

  • 3 Tbso olive oil
  • 1 large onion finely chopped
  • 2 celery stalks finely chopped
  • 4 garlic cloves crushed
  • ¼ cup white wine
  • 2 x 410g tins chopped peeled tomatoes puréed through a blender
  • ½ - 1 tsp dried chilli flakes
  • 1 Tbsp brown sugar
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper
  • 450-500 grams calamari rings or strips – if frozen thaw before
  • 1 kg fresh mussels in their shell cleaned and beards removed
  • 350 grams sustainable line fish cut into cubes
  • 500 ml seafood or chicken stock
  • 2 Tbsp finely chopped fresh basil
  • 80 ml fresh cream

Instructions

    Cup of Yum
  1. Heat the olive oil in a heavy-based pot, then add the onion and celery and cook until soft (about 5 minutes)
  2. Add the garlic and white wine and cook until most of the liquid has evaporated.
  3. Add the stock, puréed tomato, chilli, sugar, oregano, salt and pepper and bring to the boil, then reduce the heat and simmer gently for about 50 – 60 minutes, stirring occasionally.
  4. Add the calamari, mussels and line fish. Put the lid on and simmer for about 5 minutes until the fish is cooked and the mussel shells have opened up. Discard any unopened shells.
  5. Stir through the cream and basil, simmer for a few more minutes and serve in large bowls with toast.

Notes

  • Refrigeration:
  • Freezing:
  • Reheating Tips:
  • Allow the stew to cool completely before transferring it to an airtight container.
  • Store in the refrigerator for up to 2 days.
  • Reheat gently on the stovetop over low heat to avoid overcooking the seafood.
  • Freezing is not recommended as seafood can become rubbery when thawed.
  • However, if necessary, freeze the broth separately and add fresh seafood when reheating.
  • Reheat on low heat until warmed through—avoid boiling to keep the seafood tender.
  • If the stew thickens in the fridge, add a splash of water or stock while reheating.