Recipe: Zuppa di Pesce

Zuppa di Pesce

Serves 6

Ingredients

Method

¼ cup Olive Oil

1 Large Onion, Chopped

4 Garlic Cloves, Minced

1 28 Oz Can Of Crushed Tomatoes

1½ cups Dry White Wine

4 cups Fish Or Seafood Stock

1 tsp. Dried Oregano

1 tsp. Dried Basil

3 tsp. Red Pepper Flakes (Optional)

¼ tsp. Salt And Black Pepper, To Taste

1 lb. Firm White Fish (such As Cod Or Halibut), Cut Into 1-inch Chunks

1 lb. Shrimp, Peeled And Deveined

1 lb. Mussels Or Clams, Scrubbed And Debearded

1 lb. Calamari, Cleaned And Cut Into Rings

1 tbsp. Chopped Fresh Parsley, For Garnish

Crusty Bread Or Garlic Bread, For Serving (optional)

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Add the crushed tomatoes, white wine, fish or seafood stock, oregano, basil, and red pepper flakes (if using). Season the broth with salt and black pepper, to taste.

Bring the soup to a simmer, then reduce the heat to low and cook for 20-30 minutes, allowing the flavors to meld.

Increase the heat to medium and add the chunks of white fish to the pot. Cook for 5 minutes.

Add the shrimp, mussels or clams, and calamari to the pot, cooking for an additional 5-10 minutes, or until the shellfish has opened and the seafood is cooked through.

Discard any unopened mussels or clams.

Taste the Zuppa di Pesce and adjust the seasoning with additional salt and black pepper, if necessary.

Serve the Zuppa di Pesce hot, garnished with chopped fresh parsley.

Accompany the Zuppa di Pesce with crusty bread or garlic bread, for dipping into the flavorful broth.