Zuppa Di Pesce

Ingredients

For the tomato base:

2-3 cloves of garlic

1 peperoncino (or a pinch of red pepper flakes)

Olive oil

A can of best quality San Marzano tomatoes, passed through a food mill

Salt and pepper

A few sprigs of fresh parsley, finely chopped

A splash of white wine

For the seafood:

An assortment of mollusks, such as squid, baby cuttlefish or octopus, cut into bite-sized pieces

An assortment of firm-fleshed fish of your choice, such as monkfish cut into large chunks

Shrimp, crayfish and/or sea scallops

Clams and/or mussels

Instructions:

Step 1:

Begin by sautéing a few slightly crushed garlic cloves in abundant olive oil.

If you like, you can add a bit of peperoncino to sauté in the olive oil along with the garlic.

Step 2:

When the garlic begins to give off its aroma and is just barely beginning to brown, add tomato.

Season with salt and pepper (going light on the salt since the shellfish will be salty) and finely chopped parsley, then allow the tomatoes to simmer for about 10 minutes or so, or until they begin to reduce and reach a saucy consistency.

Then add a splash of white wine.

Step 3:

Add your seafood, starting with the varieties that take the longest to cook, then progressively adding those that take less time: Begin with the mollusks.

With very young calamaretti (baby cuttlefish) let them simmer about 10 minutes before you add any other fish.

Octopus or mature squid (which you should cut up into bite-sized pieces) will take much longer, usually about 30 minutes.

Step 4:

Then add the fish and let that cook for another five to ten minutes, depending on the size.

Then add shrimp or scallops, if using, along with the clams and mussels and simmer them until they open.

Step 5:

Sprinkle with a bit more finely chopped parsley and serve immediately.

Notes:

Quality of Ingredients: Use fresh, high-quality seafood and San Marzano tomatoes for the best flavor. Fresh seafood will enhance the overall taste of the soup.

Preparation of Seafood: Cut seafood into uniform, bite-sized pieces to ensure even cooking. Separate cooking times for different types of seafood ensure that each element is cooked perfectly without becoming tough or overcooked.

Sautéing Garlic and Peperoncino: Take care not to burn the garlic when sautéing. It should be fragrant and lightly golden before adding the tomatoes. Adjust the amount of peperoncino or red pepper flakes according to your spice preference.

Simmering the Tomato Base: Allow the tomato mixture to simmer until it reduces and thickens to a saucy consistency. This concentrates the flavors and creates a rich base for the soup.

Deglazing with White Wine: Adding a splash of white wine not only enhances the flavor but also helps deglaze the pan, incorporating any browned bits stuck to the bottom for added depth.

Sequence of Adding Seafood: Start with mollusks that require longer cooking times, then add fish and shellfish accordingly. This ensures that each type of seafood cooks perfectly without overcooking or undercooking.

Adjusting Seasoning: Taste the soup before serving and adjust the seasoning with salt and pepper as needed. Remember that seafood can vary in saltiness, so season carefully.

Garnishing: Sprinkle with freshly chopped parsley just before serving to add brightness and freshness to the dish.

Serve Immediately: Zuppa Di Pesce is best enjoyed immediately after cooking while the seafood is tender and the flavors are vibrant.

Accompaniments: Serve with crusty bread or garlic toast to complement the soup and soak up the delicious broth.

Nutrition Information:

Frequently Asked Questions:

What can I use if I don’t have access to San Marzano tomatoes?

While San Marzano tomatoes are preferred for their sweet and rich flavor, you can substitute them with any high-quality canned tomatoes.

Look for whole tomatoes that are packed in their juices for the best results.

Can I make this dish without wine?

Yes, you can omit the white wine if you prefer not to use alcohol.

You can substitute it with a small amount of lemon juice to add acidity to the dish, or you can simply skip this ingredient altogether.

How do I know when the seafood is cooked properly?

Seafood is cooked when it turns opaque and firm to the touch.

Fish should flake easily with a fork, shrimp should turn pink, and clams and mussels should open.

Be careful not to overcook the seafood, as it can become tough and rubbery.

Can I use frozen seafood for this recipe?

While fresh seafood is preferred for the best flavor and texture, you can use frozen seafood if that’s what you have available.

Just make sure to thaw it completely before adding it to the soup, and adjust the cooking time as needed.

Can I prepare this dish in advance?

Zuppa Di Pesce is best served immediately after cooking to enjoy the freshness of the seafood.

However, you can prepare the tomato base in advance and store it in the refrigerator for up to 2 days.

When you’re ready to serve, simply reheat the base, add the seafood, and simmer until cooked through.