Name: Zuppa Di Pesce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 4 cloves garlic, minced; 1 medium onion, finely chopped; 1/2 teaspoon crushed red pepper flakes; 1 cup white wine (Pinot Grigio or Sauvignon Blanc); 1 can (28 oz) crushed tomatoes; 2 cups fish stock or clam juice; Salt and pepper, to taste; 2 tablespoons fresh parsley, chopped; 1 pound mussels, cleaned; 1 pound clams, cleaned; 1/2 pound shrimp, peeled and deveined; 1/2 pound scallops; 1/2 pound squid, cleaned and sliced; 1/2 pound white fish (like cod or halibut), cut into chunks; Lemon wedges, for serving; Crusty bread, for serving

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Zuppa Di Pesce is a traditional Italian seafood stew that’s rich, hearty, and full of briny ocean flavors. It combines a variety of fresh seafood simmered in a savory tomato-based broth that’s perfect for soaking up with crusty bread. This comforting dish brings the taste of the Mediterranean right to my kitchen.

Why You’ll Love This Recipe

I love how this recipe feels like a trip to a seaside trattoria. The seafood is tender and flavorful, and the broth is both light and rich at the same time. It’s an impressive dish that’s surprisingly easy to make. Whether I’m serving guests or craving something special for dinner, this stew never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Garlic, minced
Onion, finely chopped
Crushed red pepper flakes
White wine
Crushed tomatoes
Fish stock or clam juice
Salt and pepper
Fresh parsley, chopped
Assorted seafood (such as mussels, clams, shrimp, scallops, squid, and firm white fish like cod or halibut)
Lemon wedges, for serving
Crusty bread, for serving

Directions

I heat olive oil in a large pot over medium heat and sauté the garlic, onion, and red pepper flakes until fragrant.
I pour in the white wine and let it reduce slightly before stirring in the crushed tomatoes and fish stock.
I season the broth with salt and pepper and let it simmer for about 15–20 minutes to allow the flavors to meld.
I add the seafood in stages—starting with the shellfish and finishing with the delicate fish—to make sure everything cooks evenly.
Once the shellfish have opened and the fish is cooked through, I finish the dish with a sprinkle of fresh parsley.
I serve it hot with lemon wedges and plenty of crusty bread for dipping.

Servings and timing

This recipe makes about 4 to 6 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I sometimes add fennel or celery to the base for extra aromatic depth.
For a spicier kick, I add more red pepper flakes or a dash of hot sauce.
I swap the white wine with vermouth for a slightly sweeter, herbal note.
If I’m short on time, I use pre-cooked seafood and reduce the simmering time.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I gently warm the stew on the stovetop over low heat until just hot—being careful not to overcook the seafood. I avoid freezing this dish since the seafood texture doesn’t hold up well.

FAQs

How do I know when the seafood is cooked properly?

I look for opened shells on mussels and clams, opaque and firm fish, and pink, curled shrimp. Each type of seafood cooks quickly, so I make sure not to overcook.

Can I use frozen seafood?

Yes, I can use frozen seafood, but I always thaw it completely and pat it dry before cooking to avoid watering down the broth.

What kind of wine works best?

I use a dry white wine like Pinot Grigio or Sauvignon Blanc. These add acidity and brightness to the broth.

Can I make this dish ahead of time?

I prepare the broth ahead of time, but I wait to add the seafood until just before serving to keep it fresh and tender.

What should I serve with Zuppa Di Pesce?

I always serve it with crusty bread or garlic bread and sometimes a simple green salad to round out the meal.

Conclusion

Zuppa Di Pesce is one of those classic recipes that makes any meal feel like a special occasion. It’s rustic, elegant, and packed with flavor. I love how it brings together a medley of seafood in a rich tomato broth that’s comforting and delicious. Whether it’s a chilly evening or a festive dinner, this stew is always a standout.