Recipes › Seafood › Mixed Shellfish Stew Recipe

Mixed Shellfish Stew Recipe

Recipe by Pedro M. A. Neves

This Italian mixed shellfish stew, known as zuppa di pesce mista, is a vibrant celebration of the Mediterranean sea's bounty combined in a fragrant tomato and white wine broth. Fresh clams, mussels, shrimp, and squid simmer together with garlic, white wine, and San Marzano tomatoes to create a deeply flavorful one-pot dish. Served with crusty bread for soaking up the aromatic broth, this elegant stew is a cornerstone of Italian coastal cuisine.

Ingredients

• 400g (14oz) littleneck or Manila clams, rinsed
• 350g (12oz) mussels, debearded and rinsed
• 250g (9oz) large shrimp (16-20 count), peeled and deveined
• 200g (7oz) squid tubes and tentacles, cleaned and cut into rings
• 45ml (3 tablespoons) extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 small dried red chili, crumbled
• 200ml (¾ cup) dry white wine (Pinot Grigio or Vermentino)
• 400g (14oz) canned San Marzano tomatoes, crushed by hand
• 400ml (1⅔ cups) seafood or chicken stock
• 6-8 fresh basil leaves
• 2 tablespoons fresh Italian parsley, chopped
• Salt and black pepper to taste
• Crusty bread for serving

Instructions

1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add sliced garlic and dried chili, stirring gently for 1-2 minutes until fragrant but not browned.

2. Pour in the white wine, scraping the bottom of the pot to release any flavorful bits. Simmer for 2 minutes to reduce slightly and allow alcohol to evaporate.

3. Add the crushed San Marzano tomatoes and seafood stock. Stir well, bring to a simmer, and cook uncovered for 8 minutes to allow flavors to meld.

4. Increase heat to medium-high. Add the squid rings and tentacles to the pot, stirring to distribute evenly. Cook for 4 minutes.

5. Add the clams and mussels to the pot, nestling them into the broth. Cover partially with a lid and cook for 5-6 minutes, shaking the pot occasionally, until most shells have opened.

6. Stir in the shrimp and cook uncovered for 3-4 minutes until shrimp are opaque and cooked through. Discard any clams or mussels that remain firmly closed.

7. Remove from heat. Tear fresh basil leaves directly into the pot and stir gently. Season with salt and black pepper to taste.

8. Ladle the stew into shallow bowls, distributing the shellfish evenly and ensuring each portion receives plenty of broth. Garnish with fresh Italian parsley and serve immediately with crusty bread.

Substitutions

• Swap squid for cleaned octopus tentacles (diced) for a chewier texture
• Replace shrimp with large sea scallops cut into quarters for a sweeter flavor
• Use canned crushed fire-roasted tomatoes instead of San Marzano for deeper smokiness
• Substitute dry vermouth or Soave wine if white wine is unavailable

Tips

• Purchase shellfish on the day you plan to cook; store clams and mussels in the coldest part of your refrigerator in a breathable container
• Do not overcook the shellfish; add them in stages (squid first, then clams/mussels, then shrimp last) to ensure each reaches perfect tenderness without toughening
• Discard any unopened clams or mussels after cooking, as they may contain sand or be unsafe to eat
• Reserve a cup of seafood stock before starting to adjust the broth consistency if the stew reduces too much during cooking

This stew represents the fisherman's tradition along Italy's Adriatic and Mediterranean coasts, where daily catches were combined into communal brews. The practice of layering shellfish with wine and tomato reflects centuries of Venetian and Neapolitan coastal cooking, where waste was minimized and every part of the catch honored.

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