Zuppa Mariata
Dive into the rich, coastal flavors of **Zuppa Mariata**, an Italian-inspired seafood soup that’s as comforting as it is elegant. This hearty dish features a flavorful medley of fresh shrimp, mussels, clams, and tender chunks of white fish, all simmered in a robust broth made with crushed tomatoes, fish stock, and a splash of dry white wine. Fragrant aromatics like garlic, onions, thyme, and bay leaves infuse the soup with depth, while a hint of crushed red pepper adds subtle heat. Ready in just an hour, this one-pot meal is perfect for impressing guests or treating yourself to a restaurant-quality experience at home. Ideal for pairing with crusty bread to soak up every last drop, Zuppa Mariata is a must-try for lovers of seafood and Mediterranean cuisine.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 0.5 teaspoons crushed red pepper flakes
- 28 ounces canned crushed tomatoes
- 4 cups fish stock (or seafood broth)
- 1 cup dry white wine
- 2 bay leaves
- 3 fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 12 pieces large shrimp, peeled and deveined
- 1 pound mussels, scrubbed and debearded
- 1 pound clams, scrubbed
- 1 pound white fish fillets (e.g., cod or halibut), cut into 2-inch chunks
- 0.25 cup fresh parsley, chopped
- 1 loaf crusty bread, for serving
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Stir in the minced garlic and crushed red pepper flakes. Cook for another 1-2 minutes, until fragrant.
Pour in the canned crushed tomatoes, fish stock, and dry white wine. Stir to combine.
Add the bay leaves, thyme sprigs, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for 20 minutes to allow the flavors to meld.
Discard the bay leaves and thyme sprigs from the broth.
Add the seafood to the pot, starting with the shrimp. Let it cook for 2 minutes.
Add the mussels and clams. Cover the pot and cook for 5-7 minutes, or until the shells have opened. Discard any shells that remain closed.
Gently add the chunks of white fish to the pot. Simmer uncovered for an additional 4-5 minutes, or until the fish is opaque and cooked through.
Taste the soup and adjust seasoning with more salt or pepper if needed.
Ladle the soup into individual bowls and garnish with fresh chopped parsley.
Serve hot with slices of crusty bread for dipping. Enjoy!
Nutrition Facts
Calories |
4339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1167 mg | 389% | |
| Sodium | 10091 mg | 439% | |
| Total Carbohydrate | 379.7 g | 138% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 49.6 g | ||
| Protein | 434.8 g | 870% | |
| Vitamin D | 37.8 mcg | 189% | |
| Calcium | 1677 mg | 129% | |
| Iron | 110.1 mg | 612% | |
| Potassium | 10649 mg | 227% | |
*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.
