Zuppa Di Pesce Castagna
Dive into the comforting flavors of the Mediterranean with Zuppa Di Pesce Castagna, an elevated seafood soup that marries the briny richness of fresh mussels, clams, shrimp, and white fish with the unexpected, nutty sweetness of chestnuts. Simmered in a fragrant broth of fish stock, dry white wine, garlic, fennel, and tomatoes, this hearty yet elegant dish is infused with subtle herbal notes from fresh thyme and bay leaf. Perfect for cozy dinners, this Italian-inspired recipe is finished with a sprinkle of parsley and served alongside crusty bread to soak up every drop of the savory broth. Ready in just under an hour, this show-stopping soup is sure to impress seafood lovers and comfort food enthusiasts alike.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 1 medium Yellow onion, finely chopped
- 1 medium Fennel bulb, thinly sliced
- 2 cups Tomatoes, diced
- 4 cups Fish stock
- 1 cup Dry white wine
- 1 cup Cooked chestnuts, roughly chopped
- 1 teaspoon Fresh thyme leaves
- 1 leaf Bay leaf
- 1 pound Mussels, cleaned and debearded
- 1 pound Clams, cleaned
- 1 pound White fish fillet, cut into chunks (e.g., cod or haddock)
- 1 pound Shrimp, peeled and deveined
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 4 slices Crusty bread, for serving
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the minced garlic, onions, and fennel to the pot. Sauté until softened, about 5 minutes.
Stir in the diced tomatoes and cook for another 3 minutes until softened and slightly reduced.
Pour in the fish stock and white wine. Bring the mixture to a gentle boil.
Add the chopped chestnuts, fresh thyme, bay leaf, salt, and black pepper. Reduce the heat and let the soup simmer for 10 minutes to allow the flavors to meld.
Add the mussels and clams to the pot, cover with a lid, and cook for 5 minutes or until they open. Discard any that remain closed.
Gently stir in the white fish chunks and shrimp. Cook for another 5-7 minutes, or until the fish is opaque and shrimp are pink and cooked through.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaf and sprinkle the soup with fresh parsley for garnish.
Serve the Zuppa Di Pesce Castagna hot with slices of crusty bread on the side for dipping.
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 2132 mg | 93% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 10.5 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 394 mg | 30% | |
| Iron | 39.9 mg | 222% | |
| Potassium | 2700 mg | 57% | |
*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.
