Zuppa di Pesce

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Zuppa di Pesce, a beloved Italian seafood stew, combines a variety of your favorite shellfish in a fragrant, herbed tomato broth with a hint of red pepper, perfect for sopping up with crusty bread or ladling over spaghetti, offering a taste of coastal Italian cuisine with every spoonful!

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 477kcal

Author: Marie

Ingredients

1/4 cup olive oil
1 large onion finely chopped
3 cloves garlic minced
1/2 teaspoon red pepper flakes adjust to taste
28 ounces crushed tomatoes
1 cup dry white wine
4 cups fish or seafood broth
1 teaspoon dried oregano
2 large bay leaves
Salt and black pepper to taste
2 to 3 pounds mixed seafood shrimp, mussels, clams, squid, and scallops, cleaned and prepared
1/4 cup fresh basil leaves torn
1/4 cup fresh parsley chopped
Crusty bread or pasta for serving (optional)
Lemon wedges for serving (optional)

Instructions

Prepare the Seafood: Rinse all seafood thoroughly.
Sauté Aromatics: Heat the olive oil over medium heat in a large pot. Add the chopped onion, sprinkle with salt and pepper, and sauté until translucent, about 3-4 minutes. Add the minced garlic and red pepper flakes, and cook for 1-2 minutes until fragrant.
Add Tomatoes and Seasonings: Pour in the crushed tomatoes and stir well. Add the white wine, fish/seafood broth, bay leaf, dried oregano, and more salt and black pepper. Stir to combine and bring the mixture to a simmer. Let it simmer for 15-20 minutes to allow the flavors to meld.
Add Seafood: Add the seafood that requires the longest cooking time, such as clams and mussels. Simmer for a few minutes, then add the more delicate seafood like shrimp, scallops, and squid. Cook until the seafood is cooked through. The seafood should be tender and opaque but not overcooked.
Finish the Soup: Remove and discard the bay leaf. Taste the soup and adjust the seasoning if needed (salt, pepper, or red pepper flakes). Stir in the torn basil leaves and chopped parsley.
Serve: Ladle the Zuppa di Pesce into bowls and serve with slices of crusty bread on the side and lemon wedges. The bread is perfect for dipping into the flavorful broth.

Notes

The nutrition estimate based on using 2 pounds of mixed seafood (for 4 servings) does not include bread or pasta and does not include additional salt, although I recommend salting it to taste.

Storage (Leftovers):
Refrigerate leftovers within 2 hours, consume within 2-3 days, and store in a tightly sealed container.
Freezing: Cool quickly and freeze promptly in airtight containers, leaving space for expansion. For optimal quality, use within 2-3 months. Thaw in the fridge and reheat gently on the stove. Expect slight changes in texture, especially in seafood.

Nutrition