Authentic Italian Zuppa di Pesce Recipe

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 cup dry white wine
  • 1 can (28 ounces) diced tomatoes
  • 1 tablespoon fresh chopped parsley
  • 1 tablespoon fresh chopped basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 4 cups fish stock
  • 1 pound mussels, cleaned and debearded
  • 1 pound clams, cleaned
  • 1 pound shrimp, peeled and deveined
  • 1 pound calamari, cleaned and sliced into rings
  • 1 pound firm white fish (such as cod or halibut), cut into 1-2 inch chunks
  • Fresh chopped parsley, for garnish
  • Grated Parmesan cheese, for serving

Steps and instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper. Cook until the vegetables are soft, about 5 minutes.
  2. Add the white wine and simmer for a few minutes to reduce the alcohol.
  3. Add the diced tomatoes, parsley, basil, salt, black pepper, and red pepper flakes. Stir to combine.
  4. Add the fish stock and bring the soup to a simmer. Let it simmer for 20 minutes.
  5. Add the mussels, clams, shrimp, calamari, and white fish to the pot. Cover and cook until the shellfish have opened and the shrimp and fish are cooked through, about 10 minutes.
  6. Discard any mussels or clams that do not open.
  7. Divide the soup among bowls, making sure to get a good mix of fish and shellfish in each bowl.
  8. Garnish with fresh chopped parsley and serve with grated Parmesan cheese on the side.

Tools for making

  • Large pot - A pot large enough to hold all the ingredients and allow for simmering.
  • Spatula - A cooking utensil with a flat, flexible blade for stirring and scraping the pot.
  • Chef's knife - A versatile knife for chopping and mincing the vegetables and herbs.
  • Cutting board - A sturdy surface for safely cutting the ingredients.
  • Measuring cups - To accurately measure the olive oil, wine, and fish stock.
  • Can opener - To open the can of diced tomatoes.
  • Soup ladle - For transferring the soup into bowls.
  • Soup bowls - To serve the zuppa di pesce.
  • Grater - To grate Parmesan cheese for serving.

Recipe variations

  • Use different types of seafood, such as scallops or lobster, in addition to or instead of the suggested seafood.
  • Add a splash of white wine or seafood stock to enhance the flavors.
  • Experiment with different herbs and spices, like oregano, thyme, or fennel seeds, to personalize the flavor profile.
  • Add vegetables like diced carrots, celery, or fennel for extra texture and flavor.
  • Make it spicy by increasing the amount of red pepper flakes or adding a dash of hot sauce.
  • Create a creamier version by adding a splash of heavy cream or coconut milk towards the end of cooking.
  • Make it vegetarian by substituting the seafood with a variety of vegetables like mushrooms, zucchini, and bell peppers.
  • For a heartier version, add cooked pasta such as linguine or spaghetti to the soup.
  • Add a squeeze of fresh lemon juice or zest to brighten up the flavors.

Recipe overview

Zuppa di Pesce is a hearty Italian seafood soup that boasts a variety of fresh seafood simmered in a savory tomato broth. This recipe is a culinary delight for seafood lovers, featuring mussels, clams, shrimp, calamari, and a firm white fish. A burst of flavors from fresh herbs, fragrant garlic, and a hint of spice, beautifully complement the seafood. This dish is perfect for a special occasion, or simply when you're in the mood for a comforting, yet elegant meal. Expect to enjoy a warm, flavorful soup that is both satisfying and rich in its variety of marine offerings. Don't forget to serve with Parmesan cheese for an added touch of indulgence.

Common questions

  1. Can I use a different type of fish?
    Yes, you can use any firm white fish such as cod or halibut.
  2. Can I substitute vegetable broth for fish stock?
    While it may alter the flavor slightly, you can use vegetable broth as a substitute for fish stock.
  3. How can I ensure the shellfish is fresh?
    When buying shellfish, make sure they are tightly closed. Discard any mussels or clams that do not open after cooking.
  4. Can I make this recipe ahead of time?
    Yes, you can make the soup ahead of time and reheat it before serving. However, it is best to cook the seafood just before serving for optimal texture and flavor.
  5. What can I serve with Zuppa di Pesce?
    Zuppa di Pesce is delicious served with crusty bread or over cooked pasta.
  6. Can I freeze the leftovers?
    While it is possible to freeze the leftovers, the texture of seafood may change upon thawing. It is best to consume the soup fresh if possible.

Serving dishes and utensils

  • Large pot - A large pot is needed to cook the soup and accommodate all the ingredients.
  • Wooden spoon - A wooden spoon is useful for stirring the soup without scratching the pot.
  • Soup ladle - A soup ladle helps in serving the soup into bowls without making a mess.
  • Soup bowls - Deep soup bowls are ideal for serving Zuppa di Pesce.
  • Grated cheese shaker - A grated cheese shaker is convenient for serving grated Parmesan cheese as a topping.
  • Tongs - Tongs are helpful for removing the cooked shellfish from the pot.
  • Kitchen towel - A kitchen towel can be used to hold the hot pot or wipe any spills while serving.

Origin stories

Zuppa di Pesce, a delightful seafood medley steeped in a hearty broth, hails from the coastal regions of Italy, where seafood is abundant and deeply embedded in local cuisine. Its name literally translates to "fish soup," underscoring its humble origins among the fishermen who would prepare the dish using their catch of the day. In these seaside communities, the recipe for Zuppa di Pesce varied from family to family, each adding their own touch to the broth and selection of seafood. This diversity is a testament to the beauty of Italian cooking, where simple, fresh ingredients can be transformed into a symphony of flavors. So, every time you savor a spoonful of Zuppa di Pesce, you're not just enjoying a comforting bowl of soup, but partaking in a centuries-old culinary tradition that celebrates the bounties of the sea.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.