Zuppa di Pesce Recipe

Zuppa di Pesce, or Italian Fisherman’s Stew, is a hearty and flavorful seafood dish that brings the taste of the Mediterranean to your table. This recipe combines an array of fresh seafood—calamari, cod, clams, mussels, and shrimp—with aromatic shallots, fennel, and garlic, all simmered in a rich broth of tomatoes, white wine, and clam juice.

Enhanced with a hint of saffron and a touch of crushed red pepper flakes for a kick, this stew is a celebration of fresh flavors and Italian culinary tradition. Perfectly paired with crusty garlic-rubbed bread and a drizzle of extra virgin olive oil, Zuppa di Pesce is a delight for seafood enthusiasts and a comforting dish for any occasion.

Zuppa di Pesce Recipe

Ingredients:

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

1 packet of Italian or Spanish Saffron

Instructions:

Step 1:

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.

Step 2:

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.

Step 3:

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.

Step 4:

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.

Step 5:

Taste test and adjust salt and pepper levels.

When satisfied turn the heat off and add the parsley.

Step 6:

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:

Flavorful Base: The dish begins with a base of extra virgin olive oil, shallots, fennel, garlic, and optional crushed red pepper flakes, creating a fragrant and savory foundation for the seafood.

Enhancing with Wine: Dry white wine like sauvignon blanc or pinot grigio adds acidity and depth to the broth, complementing the sweetness of the seafood.

Tomato Clam Broth: Plum tomatoes and clam juice form the heart of the soup, providing a rich, slightly tangy backdrop that balances the seafood flavors.

Variety of Seafood: This recipe features a mix of calamari, cod (or similar white fish), clams, mussels, and shrimp, ensuring a diverse and satisfying array of textures and flavors.

Cooking Technique: Each type of seafood is added sequentially to ensure even cooking—calamari first to tenderize, followed by fish, clams, mussels, and shrimp, allowing each to contribute its unique taste and texture.

Seasoning and Saffron: Seasonings like salt, pepper, and parsley are added at the end to adjust and enhance flavors. Saffron, a luxurious addition, infuses the stew with a subtle floral aroma and a golden hue.

Final Touches: Serving the soup with toasted garlic-rubbed Italian bread and a drizzle of extra virgin olive oil elevates the dish, providing crunch and additional layers of flavor.

Discarding Unopened Shellfish: To ensure safety, any clams or mussels that do not open during cooking should be discarded, as they are likely not safe to eat.

Adjusting Flavor: Taste-testing and adjusting seasoning levels is crucial to achieving a balanced final dish, ensuring every element is perfectly seasoned.

Enjoying Zuppa di Pesce: This seafood stew is best enjoyed immediately after cooking, allowing the flavors to meld together beautifully and providing a comforting and satisfying meal.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

What is Zuppa di Pesce?

Zuppa di Pesce is an Italian seafood stew, typically made with a variety of fish, shellfish, tomatoes, and aromatic ingredients like garlic and herbs.

Can I use different types of fish in Zuppa di Pesce?

Yes, you can use a variety of meaty white fish such as cod, monkfish, striped bass, or red snapper, depending on availability and personal preference.

Do I need to use saffron in this recipe?

Saffron adds a distinctive flavor and color to the dish, but it’s optional.

You can omit it if desired or substitute with a pinch of paprika for color.

How do I clean and prepare calamari for this recipe?

To clean calamari, remove the tentacles and rinse both the tubes and tentacles under cold water.

Cut the tubes into rings and halve large tentacles.

What if I can’t find little neck clams?

Little neck clams are popular for their sweet flavor, but you can substitute with other small or medium-sized clams available in your area.

How can I tell if clams and mussels are fresh?

Fresh clams and mussels should have tightly closed shells.

Discard any that are cracked or don’t close when tapped.

After cooking, discard any clams or mussels that do not open.

Can I make Zuppa di Pesce ahead of time?

Yes, you can prepare the stew ahead of time and reheat gently before serving.

This can help the flavors meld even more.

What should I serve with Zuppa di Pesce?

Serve the stew with toasted Italian bread rubbed with garlic.

This helps soak up the flavorful broth.

You can also serve it with a side salad or over pasta.

Can I freeze Zuppa di Pesce?

Seafood stews like Zuppa di Pesce are generally best enjoyed fresh due to the delicate nature of the seafood.

Freezing can change the texture of the seafood.

How do I adjust the spiciness of the dish?

Adjust the amount of crushed red pepper flakes according to your preference for spiciness.

You can omit them entirely or add more for a spicier kick.