Italian Seafood Stew

Introduction

Zuppa di Pesce is a classic Italian seafood stew that celebrates the flavors of the Mediterranean. Made with fresh shrimp, mussels, and tender fish simmered in a rich tomato and garlic broth, this dish is elegant yet comforting. Traditionally enjoyed along Italy’s coastal regions, it’s perfect for special dinners or when you want a restaurant-quality seafood meal at home.

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• ½ teaspoon red pepper flakes (optional)
• 1 cup dry white wine
• 1 can (14 oz / 400 g) crushed tomatoes
• 2 tablespoons tomato paste
• 2 cups seafood stock or fish stock
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• 1 pound (450 g) shrimp, peeled and deveined
• 1 pound (450 g) mussels, cleaned and debearded
• ½ pound (225 g) firm white fish (cod, halibut, or sea bass), cut into chunks
• 2 tablespoons fresh parsley, chopped
• Fresh basil (optional, for garnish)

Instructions

1. Sauté the Base
   Heat olive oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and red pepper flakes; cook for 30 seconds until fragrant.
2. Deglaze with Wine
   Pour in the white wine and simmer for 2–3 minutes, allowing the alcohol to cook off.
3. Build the Sauce
   Add crushed tomatoes, tomato paste, seafood stock, salt, pepper, and oregano. Stir well and simmer uncovered for 10–15 minutes.
4. Add the Seafood
   Add mussels first, cover, and cook for 5 minutes until they begin to open. Add fish and shrimp, gently stirring.
5. Finish Cooking
   Simmer uncovered for another 5–7 minutes, until shrimp are pink, fish is tender, and mussels are fully opened. Discard any unopened mussels.
6. Garnish & Serve
   Sprinkle with fresh parsley and basil. Serve hot with crusty Italian bread.

FAQs (Frequently Asked Questions)

1. Can I use frozen seafood?
Yes. Thaw completely and pat dry before cooking for best texture.

2. Is Zuppa di Pesce spicy?
Traditionally mild. Red pepper flakes are optional and adjustable.

3. What seafood works best in this stew?
Shrimp, mussels, clams, calamari, and firm white fish are all excellent choices.

Tips for the Best Zuppa di Pesce

• Use fresh seafood whenever possible
• Don’t overcook—seafood cooks quickly
• Serve immediately for the best flavor and texture