Zuppa di Pesce
Zuppa di Pesce is a rustic seafood stew with clams, mussels, squid, shrimp, and cod in a delicious tomato, white wine, and fennel broth. Serve with crusty bread or pasta for a full meal.
Servings: 4
Ingredients
- 1/4 cup (60g) extra virgin olive oil
- 2 medium shallots diced
- 1 medium fennel bulb sliced
- 5 cloves garlic sliced
- 1/2 teaspoon crushed hot red pepper flakes optional, or to taste
- 1 cup (240g) dry white wine such as sauvignon blanc, pinot grigio, or chardonnay
- 2 28-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 little neck clams scrubbed, see notes below
- 1 pound (454g) mussels scrubbed and beards removed
- 3/4 pound (340g) extra large shrimp approximately u26 size
- salt and pepper to taste
- 1/4 cup minced flat-leaf Italian parsley
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
- 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.
Nutrition
Calories: 650kcal | Carbohydrates: 26.9g | Protein: 76.9g | Fat: 19.2g | Saturated Fat: 3.2g | Cholesterol: 478mg | Sodium: 1037mg | Potassium: 1426mg | Fiber: 2.3g | Sugar: 3.5g | Calcium: 213mg | Iron: 17mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
