Zuppa Di Pesce
Dive into the rich, coastal flavors of Italy with **Zuppa di Pesce**, a traditional seafood stew that's as comforting as it is impressive. This hearty dish combines a medley of fresh seafood—mussels, clams, shrimp, and chunks of firm white fish—simmered to perfection in a fragrant tomato-based broth infused with garlic, white wine, fresh herbs, and a hint of red chili for subtle heat. Perfectly balanced and brimming with briny goodness, this rustic recipe is ideal for seafood lovers and pairs beautifully with crusty bread for soaking up every last drop of the savory broth. With just 20 minutes of prep time and easy, one-pot cooking, Zuppa di Pesce is the ultimate dinner option to transport your taste buds straight to the Mediterranean coast.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 0.5 teaspoons red chili flakes
- 1 cup dry white wine
- 28 ounces canned crushed tomatoes
- 4 cups fish stock
- 1 bay leaf
- 1 teaspoons fresh thyme, leaves stripped
- 1 teaspoons salt
- 0.5 teaspoons ground black pepper
- 1 pound mussels, cleaned and debearded
- 1 pound clams, cleaned
- 1 pound large shrimp, peeled and deveined
- 1 pound firm white fish (e.g., cod or halibut), cut into chunks
- 2 tablespoons fresh parsley, chopped
- 1 lemon wedges, for serving
- 1 loaf crusty bread, for serving
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and red chili flakes, cooking for an additional minute until fragrant.
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2 minutes to reduce slightly.
Stir in the crushed tomatoes, fish stock, bay leaf, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 minutes to allow the flavors to develop.
Add the mussels and clams to the pot, covering with a lid. Cook for about 5 minutes, or until the shells open. Discard any that remain closed.
Gently add the shrimp and white fish chunks to the pot. Simmer for an additional 5-7 minutes, or until the seafood is fully cooked and opaque.
Remove and discard the bay leaf. Taste the broth and adjust seasoning with more salt or pepper if needed.
Ladle the Zuppa Di Pesce into large serving bowls, ensuring an even distribution of seafood.
Garnish each bowl with chopped parsley and a squeeze of fresh lemon juice.
Serve immediately with crusty bread on the side for soaking up the delicious broth.
Nutrition Facts
Calories |
4237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1612 mg | 537% | |
| Sodium | 10257 mg | 446% | |
| Total Carbohydrate | 328.4 g | 119% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 47.3 g | ||
| Protein | 467.5 g | 935% | |
| Vitamin D | 32.8 mcg | 164% | |
| Calcium | 1618 mg | 124% | |
| Iron | 166.1 mg | 923% | |
| Potassium | 9905 mg | 211% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
