Zuppa di Pesce (Italian Seafood Soup)

Italian seafood soup, featuring fish, shellfish, tomatoes, and aromatic herbs.

Ingredients (Serves 4)

• 2 tbsp olive oil

• 2 garlic cloves, minced

• 1 small onion, chopped

• 400 g canned diced tomatoes or tomato passata

• 150 ml dry white wine

• 500 g mixed fresh fish (sea bass, cod, or snapper), cut into chunks

• 300 g shellfish (mussels, clams)

• 200 g shrimp or prawns, peeled and deveined

• 1 tsp red pepper flakes (optional)

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped, for garnish

• Crusty bread or crostini, for serving

Preparation

1. Sauté aromatics:

   • Heat olive oil in a large pot over medium heat.

   • Add garlic and onion, sauté until fragrant and translucent.

2. Add tomatoes and wine:

   • Stir in diced tomatoes and white wine.

   • Simmer for 10 minutes to allow flavors to meld.

3. Cook the seafood:

   • Add firm fish chunks and shrimp. Cook for 5–7 minutes.

   • Add shellfish (mussels and clams), cover, and cook until they open (about 5 minutes).

4. Season and finish:

   • Add salt, pepper, and red pepper flakes if desired.

   • Remove from heat and stir in chopped parsley.

5. Serve:

   • Ladle into bowls and serve immediately with crusty bread or toasted crostini for dipping.

Serving Suggestions

• Serve as a main course for a seafood feast.

• Pair with dry white wine like Vermentino or Pinot Grigio.

Cooking Tips

• Use the freshest seafood available for the best flavor.

• Do not overcook delicate fish or shrimp to keep them tender.

• Save the cooking broth to serve with crusty bread or drizzle over pasta.