Recipes › Seafood › Italian Seafood Soup Recipe

Italian Seafood Soup Recipe

Recipe by Pedro M. A. Neves

This Italian seafood soup, known as zuppa di pesce, is a rustic coastal dish brimming with fresh fish, shellfish, and aromatics in a light tomato broth. Traditionally prepared in Italian fishing villages, it showcases the day's catch combined with garlic, white wine, and herbs. Served with crusty bread, this warming, flavorful soup celebrates the bounty of the Mediterranean.

Ingredients

• 400g mixed white fish fillets (cod, halibut, or sea bass), cut into 4cm chunks
• 300g squid, cleaned and cut into rings
• 250g mussels, debearded and cleaned
• 250g clams, cleaned
• 3 tablespoons extra virgin olive oil
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 1 can (400g) crushed San Marzano tomatoes
• 200ml dry white wine
• 500ml fish or seafood stock
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1 tablespoon fresh basil, chopped
• Zest of ½ lemon
• Crusty bread for serving

Instructions

1. Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent, stirring occasionally.

2. Add the minced garlic and red pepper flakes to the pot. Cook for 1-2 minutes, stirring constantly, until fragrant but not browned.

3. Pour in the white wine and scrape the bottom of the pot with a wooden spoon to deglaze. Allow the wine to reduce by half, approximately 3-4 minutes.

4. Add the crushed tomatoes, fish stock, oregano, salt, and pepper. Bring to a gentle simmer and cook for 8-10 minutes to allow flavors to meld.

5. Add the squid and white fish chunks to the pot. Simmer for 5 minutes until the fish is just cooked through.

6. Add the mussels and clams to the pot in a single layer. Cover and cook for 5-7 minutes until all shells have opened; discard any that remain closed.

7. Remove from heat and stir in the fresh parsley, basil, and lemon zest. Taste and adjust seasoning with additional salt and pepper as needed.

8. Ladle the soup into deep bowls, ensuring each serving contains an assortment of seafood and broth. Serve immediately with crusty bread on the side.

Substitutions

• Replace white fish with halibut or grouper for a firmer texture
• Use canned chopped tomatoes instead of crushed for a chunkier broth
• Substitute dry white wine with dry vermouth or additional fish stock if preferred
• Replace fresh basil with fresh oregano or a combination of both for a different herb profile

Tips

• Purchase seafood as fresh as possible on the day of preparation; frozen squid and fish are acceptable alternatives but should be thawed gently
• Do not overcook the seafood; add items in stages based on cooking time required to maintain tender texture
• Ensure all mussels and clams are alive before cooking; discard any with broken shells or those that do not close when tapped
• Serve the soup immediately after completion to enjoy optimal flavor and temperature

Zuppa di pesce originated in Italian coastal communities where fishermen would combine their daily catch into a communal broth, traditionally cooked in large copper pots. This humble yet elegant dish reflects the Mediterranean philosophy of respecting ingredients and using what the sea provides, remaining a cornerstone of Italian seafood cuisine particularly in regions like Liguria, Campania, and Sicily.

You might also like

Italian Shrimp and Crab Pasta Recipe

35 min · Seafood

Italian Shrimp And Tomato Stew Recipe

40 min · Seafood

Italian Shrimp Orzo Recipe

35 min · Seafood

Italian Steamed Clams Recipe

27 min · Seafood