Zuppa di Pesce (Italian Seafood Stew)

Introduction

Zuppa di Pesce is a beloved Italian coastal classic, known for its rich tomato broth and generous mix of fresh seafood. Traditionally enjoyed along Italy’s seaside towns, this comforting stew celebrates simple ingredients, fragrant garlic, olive oil, and the natural sweetness of the sea. Served with crusty bread for dipping, it’s rustic, elegant, and perfect for a special dinner or weekend meal.

Ingredients

Seafood

• 1 lb (450 g) mussels, cleaned and debearded
• 1 lb (450 g) clams, scrubbed
• ½ lb (225 g) shrimp, peeled and deveined
• ½ lb (225 g) calamari, cleaned and sliced into rings
• ½ lb (225 g) firm white fish (cod, halibut, or snapper), cut into chunks

Tomato Broth

• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 1 small onion or shallot, finely chopped
• ½ teaspoon red pepper flakes (adjust to taste)
• 1 cup dry white wine
• 1 can (28 oz / 800 g) crushed tomatoes
• 1 cup seafood stock or fish broth
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper

For Garnish

• ¼ cup fresh parsley, finely chopped
• Extra olive oil, for drizzling

Instructions

1. Sauté the aromatics
   Heat olive oil in a large, deep skillet or pot over medium heat. Add onion and cook until soft, about 4 minutes. Stir in garlic and red pepper flakes and 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 and seafood stock. Season with salt and black pepper. Simmer gently for 10–12 minutes until slightly thickened.
4. Add seafood in stages
   • Add calamari and cook for 2 minutes
   • Add fish pieces and shrimp
   • Nestle mussels and clams into the sauce
5. Cover and cook
   Cover the pot and cook for 6–8 minutes, or until mussels and clams open and seafood is cooked through. Discard any shells that remain closed.
6. Finish and serve
   Sprinkle with fresh parsley and drizzle with olive oil. Serve hot with crusty bread.

Tips for Best Flavor

• Use the freshest seafood available for best taste
• Don’t overcook the fish—add it last for tender results
• Adjust heat with more or less chili flakes
• A splash of seafood stock at the end keeps the stew silky

FAQs

Can I change the seafood mix?
Yes. Zuppa di Pesce is flexible—use what’s fresh or available, such as scallops or lobster.

Is Zuppa di Pesce spicy?
Traditionally mild, but red pepper flakes can be adjusted to taste.

Can I make it ahead?
The sauce can be prepared ahead, but add seafood just before serving for best texture.