Kitchen Recipe Collection
Italian Zuppa di Pesce (Seafood Soup)
A majestic, rustic coastal soup loaded with a variety of fish, shellfish, and crustaceans, simmering in a saffron and tomato-infused broth. Served over toasted garlic bread.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 6
- Difficulty
- hard
- Cuisine
- italian
Ingredients
Scaled for 6 servings
- mixed firm white fish (monkfish, halibut, snapper)
- mussels and clams (cleaned)
- large shrimp or langoustines
- squid or cuttlefish (sliced)
- onion, garlic, celery, fennel (for base)
- canned chopped tomatoes
- fish stock
- dry white wine
- saffron threads (optional but recommended)
- extra virgin olive oil
- fresh parsley
- crusty bread (for serving)
Equipment
- Very large pot or Dutch oven
Instructions
- 1
The Aromatics
In a large pot, sauté finely chopped onion, garlic, celery, and fennel in olive oil until soft.
- 2
Cook the Squid
Add the sliced squid (which takes the longest to cook). Sauté for 5 minutes, then pour in the white wine and reduce.
- 3
Build the Broth
Add the chopped tomatoes, hot fish stock, and a pinch of saffron threads steeped in warm water. Bring to a simmer.
- 4
Simmer Base
Let the broth simmer gently for 30 minutes to develop deep flavor and tenderize the squid.
- 5
Stagger the Seafood
This is crucial: add seafood based on cooking times. First, add the chunks of firm white fish and cook for 5 minutes.
- 6
Add Shellfish
Add the shrimp, mussels, and clams. Cover the pot with a tight lid.
- 7
Steam
Steam for 5-7 minutes until the shrimp are pink and all the bivalve shells have popped open. Discard any unopened shells.
- 8
Prepare Crostoni
Toast thick slices of rustic bread, rub them with a raw garlic clove, and drizzle with olive oil.
- 9
Garnish and Serve
Turn off the heat. Stir in a massive handful of fresh parsley. Place a piece of garlic toast at the bottom of a large bowl and ladle the majestic soup over the top.
Cooking Tips
- Never put all the seafood in at once. Mussels cook in minutes; squid takes 40 minutes. Staggering ensures nothing is overcooked.
- A good fish stock (brodo di pesce) made from the fish heads and bones is the difference between a good soup and a great one.
Variations
- Cacciucco alla Livornese: The famous Tuscan version from Livorno, which is heavier on tomatoes, highly spiced with chili, and historically requires 5 types of fish.
Chef's Notes & Storage
- Historically a 'catch of the day' stew made by fishermen using the unsellable fish at the bottom of the boat.
Nutrition Estimate
420 calories · 48g protein · 15g carbs · 12g fat · 3g fiber per serving
