📝 About This Recipe
Transport yourself to the sun-drenched shores of the Mediterranean with this authentic Zuppa di Pesce, a rustic yet elegant seafood stew that celebrates the ocean's bounty. This dish relies on a deep, aromatic base of white wine, fennel, and San Marzano tomatoes to cradle a variety of tender white fish and briny shellfish. It is a soulful, communal meal that captures the true essence of Italian coastal cooking—simple, vibrant, and incredibly satisfying.
🥗 Ingredients
The Aromatic Base
- 1/4 cup Extra virgin olive oil (high quality)
- 1 Yellow onion (finely diced)
- 1 medium Fennel bulb (cored and thinly sliced, fronds reserved for garnish)
- 4-5 Garlic cloves (thinly sliced)
- 1/2 teaspoon Red pepper flakes (adjust for heat preference)
The Broth
- 1 cup Dry white wine (such as Pinot Grigio or Vermentino)
- 28 ounces San Marzano canned tomatoes (crushed by hand)
- 3 cups Seafood stock (bottled clam juice or high-quality fish stock)
- 1/4 cup Fresh parsley (finely chopped)
The Seafood
- 1.5 pounds Firm white fish (Cod, Halibut, or Snapper cut into 2-inch chunks)
- 1 pound Large shrimp (peeled and deveined, tails left on)
- 1 pound Manila clams (scrubbed clean)
- 1 pound Mussels (scrubbed and debearded)
- 1/2 pound Squid (cleaned, bodies cut into rings, tentacles kept whole)
For Serving
- 1 loaf Rustic Italian bread (sliced thick and toasted with olive oil)
- 1 Fresh lemon (cut into wedges)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat until shimmering.
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2
Add the diced onion and sliced fennel. Sauté for 6-8 minutes until the vegetables are soft and translucent but not browned.
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3
Stir in the sliced garlic and red pepper flakes. Cook for just 1-2 minutes until the garlic is fragrant and golden.
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4
Pour in the white wine, scraping the bottom of the pot to release any flavorful bits. Let the wine simmer and reduce by half, which should take about 4-5 minutes.
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5
Add the hand-crushed San Marzano tomatoes and their juices, along with the seafood stock. Bring the mixture to a gentle boil.
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6
Reduce the heat to low and simmer the broth uncovered for 20 minutes to allow the flavors to meld and the sauce to thicken slightly.
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7
Taste the broth and season with salt and black pepper. Remember that the shellfish will release natural salt, so season conservatively.
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8
Add the clams and mussels to the pot first, as they take the longest to open. Cover the pot and cook for 3-4 minutes.
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9
Gently nestle the chunks of white fish and the shrimp into the liquid. Cover again and cook for another 3-5 minutes.
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10
Finally, add the squid rings and tentacles. Cook for just 1-2 minutes more. The squid and shrimp should be opaque, and the fish should flake easily.
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11
Discard any clams or mussels that have failed to open at this stage.
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12
Turn off the heat and stir in the fresh parsley and a handful of the reserved fennel fronds.
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13
Ladle the stew into deep bowls, ensuring everyone gets a generous mix of fish and shellfish. Drizzle each bowl with a touch of fresh olive oil.
💡 Chef's Tips
Always scrub your shellfish thoroughly and discard any with cracked shells before cooking. Don't overcook the seafood; add them in stages as instructed to ensure the fish remains moist and the squid stays tender. If you can't find seafood stock, a light vegetable broth or even water with a splash more wine works in a pinch. For a deeper flavor, sauté the shrimp shells in the oil first, then remove them before adding the onions. Use a firm-fleshed fish like halibut or monkfish to prevent it from disintegrating into the broth.
🍽️ Serving Suggestions
Serve with thick slices of grilled sourdough rubbed with a raw garlic clove. Pair with a crisp, chilled Vermentino or a dry Italian Rosato. A side of steamed green beans with lemon and oil balances the richness of the stew. Provide an extra bowl on the table for discarded shells. Finish the meal with a light lemon sorbet to cleanse the palate.