Zuppa di Pesce

5 from 16 votes

A rustic seafood stew with clams, mussels, squid, shrimp, and cod in a tomato, white wine, and fennel broth.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Italian

Servings:

1/4 cup extra virgin olive oil
2 medium shallots diced
1 medium fennel bulb sliced
5 cloves garlic sliced
1/2 teaspoon crushed red pepper flakes optional, to taste
1 cup dry white wine such as sauvignon blanc, pinot grigio, or chardonnay
2 28 ounce cans plum tomatoes blender pulsed or hand crushed
10 ounces clam juice
3/4 pound calamari cleaned, tubes cut into 1/2" rings and large tentacles cut in half
3/4 pound cod or other meaty white fish like monkfish, striped bass, red snapper, etc
12 little neck clams scrubbed, see notes below
1 pound mussels scrubbed and beards removed
3/4 pound large shrimp approximately u26 size
salt and pepper to taste
1/4 cup parsley minced

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!

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.