Recipes › Soup › Italian Zuppa Di Pesce Recipe

Italian Zuppa Di Pesce Recipe

Recipe by Pedro M. A. Neves

Zuppa di pesce is a rustic Italian seafood soup that celebrates the day's fresh catch in a fragrant tomato and white wine broth. This coastal classic, deeply rooted in Mediterranean fishing communities, combines multiple varieties of fish and shellfish with aromatic vegetables and herbs. A warming, elegant dish that tastes like the Italian seaside in a bowl.

Ingredients

• 400g mixed firm white fish (such as halibut or sea bass), cut into chunks
• 200g mussels, cleaned and debearded
• 200g clams, cleaned
• 150g large shrimp, peeled and deveined
• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely diced
• 4 garlic cloves, minced
• 800ml whole canned tomatoes
• 400ml dry white wine
• 300ml fish or vegetable broth
• 1 red chili pepper, sliced (optional)
• 6-8 fresh basil leaves
• 2 bay leaves
• 1 teaspoon dried oregano
• Sea salt and black pepper to taste
• Crusty bread for serving

Instructions

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

2. Add minced garlic and sliced chili pepper to the pot. Stir constantly for 1-2 minutes until fragrant, being careful not to let garlic brown.

3. Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly and allow alcohol to evaporate, scraping the bottom of the pot.

4. Add the canned tomatoes (with juice), fish broth, bay leaves, and dried oregano. Stir well and bring the mixture to a gentle simmer. Let cook for 8-10 minutes to allow flavors to meld.

5. Add the chunks of firm white fish to the broth. Simmer for 4 minutes until the fish begins to cook through but is not yet fully opaque.

6. Add the mussels and clams to the pot, arranging them on top of the broth. Cover partially and simmer for 5-6 minutes until the shells begin to open.

7. Add the shrimp and stir gently throughout the soup. Continue simmering uncovered for 2-3 minutes until shrimp turns pink and curls, and remaining shellfish shells have fully opened.

8. Season the zuppa with sea salt and black pepper to taste. Tear fresh basil leaves and stir gently into the soup just before serving.

9. Ladle the soup into warm bowls, ensuring each serving contains a mix of fish, shrimp, and shellfish. Serve immediately with crusty bread.

Substitutions

• Use scallops instead of shrimp for a sweeter flavor profile
• Substitute the white wine with additional fish broth if alcohol is not desired
• Replace some fish with squid rings or octopus for deeper Mediterranean authenticity
• Use vegetable broth instead of fish broth for a lighter alternative

Tips

• Purchase seafood from a reliable fishmonger on the day you plan to cook; freshness is essential for zuppa di pesce
• Do not overcook the shellfish; they will become tough and rubbery if left in the broth too long after opening
• Discard any mussels or clams that do not open during cooking, as this indicates they were dead before cooking
• Serve the soup in warm bowls immediately after finishing; zuppa di pesce cools quickly and is best enjoyed piping hot

Zuppa di pesce originates from Italy's maritime regions, particularly Sicily, Liguria, and the Adriatic coast, where fishermen created this humble soup using their daily catch. The dish reflects the Italian philosophy of cucina povera—peasant cooking—transforming simple, affordable ingredients into something profoundly delicious and nourishing.

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