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Zuppa Di Pesce

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Zuppa Di Pesce is a classic Italian seafood stew featuring a medley of fresh seafood like mussels, clams, shrimp, scallops, squid, and white fish, simmered in a rich, garlicky tomato broth. This comforting Mediterranean dish is easy to prepare and perfect for cozy dinners, served best with crusty bread.

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

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté garlic, onion, and crushed red pepper flakes until fragrant.
  2. Pour in white wine and simmer until slightly reduced.
  3. Stir in crushed tomatoes and fish stock. Season with salt and pepper.
  4. Simmer the broth for 15–20 minutes to allow flavors to meld.
  5. Add seafood in stages—start with mussels and clams, then shrimp and squid, and finally the white fish.
  6. Cook until shellfish open and fish is opaque and firm, about 8–10 minutes.
  7. Sprinkle with fresh parsley and serve hot with lemon wedges and crusty bread.

Notes

  • Add fennel or celery to the base for aromatic depth.
  • For a spicy version, increase red pepper flakes or add hot sauce.
  • Substitute vermouth for wine for a sweeter note.
  • Pre-cooked seafood can be used to save time (add near the end).
  • Store leftovers in the fridge for up to 2 days. Reheat gently on the stovetop; do not freeze.

Nutrition

Find it online: https://cookedbymaya.com/zuppa-di-pesce/