Best 12 Zuppa Di Pesce Castagna Recipes

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Zuppa di pesce castagna, also known as Chestnut Fish Soup, is a traditional Italian seafood stew that showcases the flavors of the sea and the land. This hearty and flavorful dish is a specialty of the Ligurian coast, particularly the towns of Camogli and Sestri Levante, where it has been enjoyed for generations. The soup is characterized by its rich, flavorful broth made from a variety of seafood, including fish, shellfish, and crustaceans, and the addition of chestnuts, which add a unique sweetness and texture to the dish. Typically served with toasted bread or focaccia for dipping, zuppa di pesce castagna is a perfect way to warm up on a cold day or to celebrate a special occasion.

In this article, we will explore two variations of this classic dish: a traditional Zuppa di Pesce Castagna and a more modern interpretation with a saffron-infused broth. Both recipes use fresh, high-quality seafood and are packed with flavor. The traditional recipe features a variety of seafood, such as red mullet, sea bass, and mussels, while the modern recipe incorporates the delicate flavor of saffron and uses a combination of fish and shellfish. Both soups are simmered in a flavorful broth made with white wine, tomatoes, and herbs, resulting in a rich and satisfying dish that is sure to impress your family and friends.

Here are our top 12 tried and tested recipes!

ZUPPA DI PESCE E FRUTTI DI MARE (MEDITERRANEAN SEAFOOD SOUP)



Zuppa di Pesce e Frutti di Mare (Mediterranean Seafood Soup) image

Easy yet tasty fish soup made only with the best fresh Mediterranean fish and seafood. Use the remaining fish stock for a seafood risotto.

Provided by Giulia

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 1h5m

Yield 4

Number Of Ingredients 18

¾ pound cod
½ pound prawns
1 onion, quartered
1 carrot, chopped
1 stalk celery, chopped
salt and ground black pepper to taste
water to cover
6 tablespoons extra-virgin olive oil
½ small onion, sliced
1 red chile pepper, chopped
1 clove garlic, minced
½ cup dry white wine
½ pound tomatoes, chopped
½ pound clams in shell, cleaned
½ pound mussels, cleaned and debearded
4 slices bread, or more to taste
1 clove garlic, halved
1 bunch fresh parsley, chopped

Steps:

  • Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving any scraps.
  • Place cod and prawn scraps, quartered onion, carrot, celery, salt, and pepper in a large saucepan; cover with water. Bring to a boil; reduce heat and simmer until fish stock is fragrant, 15 to 20 minutes. Strain and reserve fish stock.
  • Heat olive oil in a saucepan over medium heat; cook and stir sliced onion, red chile pepper, and minced garlic until softened, 5 to 10 minutes. Pour in wine; cook for 5 minutes. Add tomatoes; bring to a boil. Add cod, prawns, clams, and mussels; pour in 1 cup fish stock. Simmer until fish is cooked through and clams and mussels have opened, 15 to 20 minutes.
  • Toast bread in a toaster. Rub garlic halves on to 1 side of toasted bread.
  • Place a piece of toasted bread in the bottom of each serving bowl. Ladle soup over toasted bread and top with parsley.

Nutrition Facts : Calories 531 calories, Carbohydrate 29.9 g, Cholesterol 151.9 mg, Fat 24.6 g, Fiber 3.7 g, Protein 40.7 g, SaturatedFat 3.7 g, Sodium 569.3 mg, Sugar 7.6 g

ZUPPA DI PESCE



Zuppa di Pesce image

A rustic seafood stew with clams, mussels, squid, shrimp, and cod in a tomato, white wine, and fennel broth.

Provided by James

Categories     Main Course

Time 1h

Number Of Ingredients 15

1/4 cup extra virgin olive oil
2 medium shallots (diced)
1 medium fennel bulb (sliced)
5 cloves garlic (sliced)
1/2 teaspoon crushed red pepper flakes (optional, to taste)
1 cup dry white wine (such as sauvignon blanc, pinot grigio, or chardonnay)
2 28 ounce cans plum tomatoes (blender pulsed or hand crushed)
10 ounces clam juice
3/4 pound calamari (cleaned, tubes cut into 1/2" rings and large tentacles cut in half)
3/4 pound cod (or other meaty white fish like monkfish, striped bass, red snapper, etc)
12 little neck clams (scrubbed, see notes below)
1 pound mussels (scrubbed and beards removed)
3/4 pound large shrimp (approximately u26 size)
salt and pepper (to taste)
1/4 cup parsley (minced)

Steps:

  • Heat a large Dutch oven or heavy pot to medium-low and saute the shallot and fennel in extra virgin olive oil. After they soften a bit (5 minutes) add in the garlic and cook for 2 minutes more until fragrant.
  • Next, add the crushed red pepper flakes, cook for 30 seconds, then add the wine and turn heat to medium-high. Scrape the bottom of the pot with a wooden spoon to dislodge the brown bits. Cook the wine for 90 seconds then turn the heat to medium and add the tomatoes and clam juice. Cook the sauce at a moderate simmer for 10 minutes before adding any seafood.
  • Add the calamari and cook for 15 minutes to soften. Next, add the fish and cook for 5 more minutes, then add the clams and cover with a lid. Cook for 5-7 minutes longer or until the clams just start to open.
  • Finally, add the mussels and shrimp and cover with the lid. Cook until the shrimp are pink and cooked through and the mussels open (about 5-7 minutes). Any clams or mussels that do not open should be discarded because they are most likely dead.
  • Taste test and adjust salt and pepper levels. When satisfied turn the heat off and add the parsley. Serve in bowls with toasted Italian bread that has been rubbed with a garlic clove. Also, drizzle your best extra virgin olive oil onto each plate as well. Enjoy!

Nutrition Facts : Calories 650 kcal, Fat 19.2 g, SaturatedFat 3.2 g, Cholesterol 478 mg, Sodium 1037 mg, Carbohydrate 26.9 g, Fiber 2.3 g, Sugar 3.5 g, Protein 76.9 g, ServingSize 1 serving

ZUPPA DI PESCE FRA DI AVOLO



Zuppa Di Pesce Fra Di Avolo image

An Italian favorite, best with a nice red wine and Frank Sinatra playing in the background.

Provided by Charles Anthony

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 10

Number Of Ingredients 17

3 tablespoons olive oil
2 pounds sea scallops
2 pounds large shrimp, peeled and deveined
1 pound calamari rings
24 mussels, cleaned and debearded
24 littleneck clams, scrubbed and rinsed
3 (14.5 ounce) cans crushed tomatoes
1 cup water
2 (6.5 ounce) cans chopped clams
¼ cup olive oil
1 small yellow onion, chopped
2 tablespoons red pepper flakes
1 tablespoon chopped garlic
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon salt
2 (16 ounce) packages linguine pasta

Steps:

  • Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir sea scallops, shrimp, and calamari rings in the hot oil until scallops and calamari are opaque and shrimp are pink, about 5 minutes.
  • Bring a separate pot of water to a boil and add mussels and littleneck clams to the boiling water; cook until shells have opened, about 3 minutes. Remove shellfish and rinse with hot water.
  • Pour crushed tomatoes, water, 2 cans chopped clams, 1/4 cup olive oil, onion, red pepper flakes, garlic, oregano, parsley, and salt into a large pot and bring to a boil. Stir cooked scallops, shrimp, calamari, mussels in shells, and littleneck clams in shells into tomato mixture. Reduce heat to low and simmer for 1 hour.
  • About 10 minutes before serving, bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 10 minutes; drain and rinse pasta in hot water to prevent sticking. Serve seafood and sauce over pasta.

Nutrition Facts : Calories 775.2 calories, Carbohydrate 80.5 g, Cholesterol 329.5 mg, Fat 17.2 g, Fiber 6.8 g, Protein 72 g, SaturatedFat 2.6 g, Sodium 957.3 mg, Sugar 0.5 g

ZUPPA DI PESCE (ITALIAN FISH SOUP)



Zuppa di Pesce (Italian Fish Soup) image

Zuppa di Pesce, an Italian fish soup, is a simple but delicious combination of garlic, tomatoes, white wine, fish stock, fresh fish, shellfish and herbs.

Provided by Craig Fear

Categories     Main Course

Number Of Ingredients 14

2 TBSPs olive oil
3-4 cloves garlic
Grated zest of 1 lemon
3-4 sprigs fresh thyme
1 28 ounce can San Marzano tomatoes
1/2 cup white wine (optional)
1 quart fish stock
1 pound mussels (1 pound littleneck clams is OK too)
1 pound black sea bass fillet or other lean whitefish
1 pound wild-caught Gulf shrimp (1 pound scallops is OK too)
Fresh basil (chopped)
Fresh parsley (chopped)
Lemon wedges
Salt and pepper

Steps:

  • Heat the olive oil in a medium stock pot over medium heat, add garlic and saute for about 2 minutes, stirring frequently, being careful not to burn.
  • Add the tomatoes and optional white wine, raise heat to medium-high and simmer for 3-4 minutes.
  • Add the stock and bring to a gentle boil.
  • Add clams, cover and reduce heat to medium low. Simmer 5-7 minutes or until shells open.
  • Add mussels and simmer 3-5 minutes or until shells open.
  • Add fish and shrimp and simmer about 5-10 minutes or until fish is cooked through and easily flakes apart.

PEASANT'S ZUPPA DI PESCE



Peasant's Zuppa Di Pesce image

Provided by Food Network

Time 43m

Yield 4 servings

Number Of Ingredients 20

4 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
2 cloves shallot, crushed
Two 1/2- to 3/4-pound whole red mullets, cut in half, scaled with head and tails removed
One 1 1/4-pound whole orata (or any type of bass), cut in 4 equal parts, scaled with head and tails removed
1 large whole skate wing, cut in 4 equal parts
1 dozen Manila clams
4 razor clams (optional)
1 dozen mussels
4 langoustines, tails split (or 4 jumbo shrimp)
8 small whole seppie, remove beak (or 2 tubes of calamari, sliced into rings)
4 small baby octopus, remove beak
2 cups dry white wine
2 cups water
One 8-ounce can peeled Italian tomatoes (or 1 pint vine-ripe cherry tomatoes)
4 sprigs fresh thyme
Salt and pepper
2 pinches dried oregano
1/2 cup fresh chopped parsley
6 basil leaves, chopped

Steps:

  • In a large saute pan (approximately 16-inches), add oil, garlic, and shallots. Saute until garlic and shallots are a very light golden color. Add all the fish to pan along with the wine, water, tomatoes, thyme, salt, pepper, and oregano. Cover pan and let simmer until clams and mussels open, approximately 20 minutes. Add parsley and basil and divide evenly into 4 soup bowls.
  • At Peasant, Frank floats crostini (toasted bread rubbed with olive oil, garlic, Parmigano, oregano, salt and pepper) on top of each serving.

ZUPPA DI PESCE CASTAGNA



Zuppa Di Pesce Castagna image

This recipe from Castagna in Portland, OR, was requested in the LA Times' Culinary SOS column by a fan who described it as "ambrosia". It certainly has all the right stuff. "This striking dish is perfect for summer entertaining, and half of the recipe can be made in advance. The rich fish broth is delicately flavored with leek and fennel, complemented with bright notes from lemon and Pernod, and rounded out with just a hint of chile and tomato for added depth. Serve each bowl with a generous helping of steamed and sautéed fish and shellfish, crostini and creamy anchovy aioli or rouille." Substitute any firm fleshed white ocean fish & vary the shellfish according to your locale & season.

Provided by Busters friend

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 23

4 leeks, white parts only, coarsely chopped and washed
1 fennel bulb, coarsely chopped
3 tablespoons olive oil
1 arbol chile, seeded
3 tablespoons tomato paste
2 tablespoons arborio rice
2 quarts fish stock, plus more as needed (broth, vegetable broth fine too)
salt, to taste
Pernod
1 lemon, juiced (to taste)
1/4 cup shallot, finely chopped
1/4 cup olive oil, plus
2 tablespoons olive oil, divided
24 mussels, de-bearded
24 clams
1/4 cup dry white wine
salt, to taste
pepper, to taste
16 prawns, cleaned
16 scallops, quartered crosswise
1/4 cup chives, chopped
1 lb cod, cut into 2-inch pieces (monkfish fine too)
flour (for dredging)

Steps:

  • Soup base:.
  • In a large, heavy-bottom pot over medium-high heat, sauté the leeks and fennel in the olive oil until translucent. Stir in the pepper and tomato paste and continue cooking until the tomato paste has darkened in color and thickened slightly, about 5 minutes, stirring constantly.
  • Stir in the Arborio rice, then the fish stock, scraping any flavoring from the bottom of the pan. Bring to a simmer over high heat, then reduce the heat to maintain a simmer and continue cooking until the rice is tender, about 15 minutes.
  • Puree the soup base in a blender until smooth, then pass through a fine sieve, discarding any solids. Adjust the seasonings with salt, Pernod and lemon juice to taste. If the base is too thick, add additional fish stock to thin.
  • Soup and assembly:.
  • In a large frying pan or skillet, sauté the shallots in 2 tablespoons olive oil until translucent. Stir in the mussels and clams, then stir in the white wine.
  • Cover the pan and simmer until the clams and mussels open (discard any that will not open). Stir in the soup base, and season to taste with salt and pepper. Stir in the prawns and scallops, then bring to a gentle simmer and poach the fish until done (the fish should be just firm and opaque). Stir in the chopped chives.
  • Meanwhile, season each piece of cod with a light pinch each of salt and pepper. Lightly dredge the fish in flour. Heat a large skillet over medium high heat, and add the remaining olive oil. When the oil is hot, add the fish pieces a few at a time and sauté until lightly golden on both sides and the fish is firm and opaque, 2 to 4 minutes on each side.
  • Divide the soup between 8 warm bowls and top with the sautéed cod. Serve immediately.

Nutrition Facts : Calories 392.5, Fat 19.5, SaturatedFat 3, Cholesterol 75.5, Sodium 1051.5, Carbohydrate 18.1, Fiber 2.3, Sugar 2.8, Protein 34.5

ZUPPA DI PESCE AUA "CAGLIARITANA"



Zuppa Di Pesce Aua

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield s: 2 servings

Number Of Ingredients 29

1 onion, diced
2 celery branches, diced
1 carrot, diced
6 garlic cloves, crushed
6 crab shells, roasted
1 ml white wine
1 gram saffron threads
4 ripe Roma tomatoes
20 fresh basil leaves
Sea salt
2 red capsicums, diced
60 grams capers
1/2 onion
1 bay leaf
5 garlic cloves, crushed
1 teaspoon fresh chili
2 tablespoons freshly chopped parsley leaves, plus more for garnish
300 grams tinned tomatoes
60 grams olives
Sugar, to taste
Salt
20 basil leaves
100 grams Fregola, toasted
Crab meat (from 3 crabs)
18 mussels
18 vongole
12 prawns
200 grams cuttle fish
200 grams fish pieces

Steps:

  • In a medium saucepan, gently saute onion, celery, carrot, and garlic until soft. Add crab shells, stir and deglaze with wine and reduce. Add saffron and tomatoes, reduce. Add 2 liters cold water and bring mixture to a boil. Skim off the fat and simmer for 45 minutes, continuing to skim occasionally. Add basil and let cool. Strain and season with sea salt.
  • In a small sauce pan gently cook capsicum and capers. Add onion half, bay leaf, and garlic and chili. Cook gently for 15 minutes. Add freshly chopped parsley and tomatoes, bring mixture to a simmer for 15 minutes. Add olives and continue to cook for another 15 minutes. Add sugar and salt to desired taste. Add basil leaves and allow set aside to cool.
  • Zuppa Di Pesce Aua "Cagliaritana":
  • Cook the fregola in crab stock until tender and liquid has been absorbed. Place the sauce back onto medium-high heat and add the seafood. Gently poach until seafood is cooked. Place the fregola to 1 side and divide seafood among with sauce onto the fregola and sprinkle with a little chopped parsley. Serve hot.

ZUPPA DI PESCE, CIOPPINO, OR FISH STEW



Zuppa Di Pesce, Cioppino, or Fish Stew image

Whatever you may call it this Italian named fish stew or soup or as Rachael Ray would say "Stoup." You can use any kind of white fish your fish monger has fresh like cod (my favorite), catfish, flounder then add some shell fish seasonings and soup it is.

Provided by Rita1652

Categories     Stew

Time 1h

Yield 15 serving(s)

Number Of Ingredients 30

1 -3 tablespoon olive oil
8 ounces onions, minced
4 garlic cloves, minced
4 anchovies (optional)
1 celery, diced (4 ounces)
5 ounces diced fresh fennel (finocchio or anise)
5 ounces diced carrots
1 cup diced potato
3 ounces fresh diced shiitake mushrooms
1 cup white wine
1/4 cup fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried crushed coriander seed
1 bay leaf
4 cups kale, rough chopped
2 (28 ounce) cans diced tomatoes
1 tablespoon Worcestershire sauce
1 lemon, zest of
1 pinch saffron
2 teaspoons salt
1 teaspoon black pepper
4 cups shrimp stock, from shrimp shells or 4 cups water
1 lb catfish fillets (white flesh fish) or 1 lb cod fish fillet (white flesh fish)
1 lb shrimp, shelled and deveined reserve shells for stock
1 lb scallops
1 lb seafood, mix (which comes frozen and consist of baby octopus, squid, shrimp) (optional)
1 (8 ounce) can baby clams, and juice
red pepper flakes, to taste
fresh parsley

Steps:

  • In a pot add 5 cups water and shrimp shells bring to boil and then simmer 30 minutes.
  • Meanwhile in a large pot heat oil add onion garlic, anchovies, celery, fennel, carrots, potatoes, & mushrooms sauté till translucent about 5 minutes.
  • Add wine and herbs reduce wine cooking for 10 minutes.
  • Add kale, can tomatoes, Worcestershire sauce, lemon zest, saffron, salt & black pepper.
  • Strain stock from shrimp shells (discard shells) adding enough water to make 4 cups.
  • Add to pot simmering 15 minutes.
  • Add remaining ingredients simmer 10-15 more minutes till fish almost flakes apart.
  • Check for seasoning adding more salt and pepper if needed.
  • Garnish with crushed pepper flakes and fresh parsley.

Nutrition Facts : Calories 160.3, Fat 2.5, SaturatedFat 0.5, Cholesterol 65.3, Sodium 752.2, Carbohydrate 14.1, Fiber 3, Sugar 4.4, Protein 18.6

ZUPPA DI PESCE



Zuppa Di Pesce image

Tender cod chunks are simmered in aromatic wine with onions, garlic, tomato and fresh basil for a savory Italian soup that's served with Parmesan cheese.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield Makes 4 servings.

Number Of Ingredients 8

1/4 cup oil
1 medium onion, chopped
2 cloves garlic, minced
1 can (28 oz.) Italian-style plum tomatoes, undrained
1/2 cup dry white wine
2 Tbsp. chopped fresh basil
1 lb. cod fillets, cut into 1-inch chunks
1/4 cup POLLY-O Shredded Parmesan Cheese

Steps:

  • Heat oil in large saucepan on medium-high heat. Add onions and garlic; cook and stir 4 to 5 min. or until tender.
  • Stir in tomatoes and their liquid, the wine and basil. Bring to boil. Reduce heat to medium-low; simmer 10 min.
  • Add fish; simmer an additional 10 min. or until fish flakes easily with fork. Ladle into serving bowl; sprinkle with cheese.

Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g

ZUPPA DI PESCE



Zuppa Di Pesce image

Make and share this Zuppa Di Pesce recipe from Food.com.

Provided by dicentra

Categories     Squid

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 23

1 lb cleaned squid, bodies and tentacles separated but kept intact
1/2 lb large shrimp, in shell peeled, leaving tail and first segment of shell intact, and deveined (21 to 25 per lb)
1/8 teaspoon black pepper
3/4 teaspoon salt
1/4 cup olive oil
3 garlic cloves, finely chopped
1/2 teaspoon hot red pepper flakes
1/4 teaspoon dried oregano, crumbled
1 cup dry white wine
4 1/2 cups water
12 small hard-shelled clams such as littleneck clams, scrubbed (less than 2 inches in diameter)
12 mussels, scrubbed and beards removed (preferably cultivated)
4 cups fish stock (32 fl oz) or 4 cups bottled clam juice (32 fl oz)
2 (14 ounce) cans diced tomatoes with juice
1 teaspoon sugar
1 lb skinless halibut fillet, cut into 1-inch pieces
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
1 (12 inch) Italian bread, cut into 1/2-inch-thick slices
2 tablespoons olive oil
1 garlic clove, halved crosswise
2 tablespoons finely chopped fresh flat-leaf parsley
extra virgin olive oil, for drizzling

Steps:

  • Make soup: Rinse squid under cold running water and pat dry.
  • If squid are large, halve ring of tentacles, then cut longer tentacles crosswise into 2-inch pieces.
  • Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings.
  • Pat shrimp dry and sprinkle with pepper and 1/4 teaspoon salt.
  • Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sear shrimp in 2 batches, turning over once, until golden but not cooked through, about 2 minutes per batch.
  • Transfer shrimp with a slotted spoon to a bowl.
  • Add garlic, red pepper flakes, and oregano to pot and sauté, stirring, until golden, about 30 seconds.
  • Add wine and 1/2 cup water and bring to a boil. Stir in clams and cook, covered, over moderately high heat until shells open wide, checking frequently after 6 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened clams after 8 minutes.)
  • Stir in mussels and cook, covered, over moderately high heat until shells open wide, checking frequently after 3 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened mussels after 6 minutes.)
  • Put oven rack in middle position and preheat oven to 425°F
  • Add stock to pot along with remaining 4 cups water, tomatoes with juice, sugar, and remaining 1/2 teaspoon salt and simmer, uncovered, 15 minutes.
  • Make toasts while stock simmers: Arrange bread slices in 1 layer on a baking sheet, then drizzle with oil and season with salt.
  • Bake, turning over once, until golden, about 10 minutes total. Transfer toasts to a rack to cool slightly, then rub lightly with cut sides of garlic and sprinkle with parsley.
  • Finish soup: Add halibut to stock and cook at a bare simmer, covered, until just cooked through, about 2 minutes.
  • Stir in squid and reserved shellfish, then remove from heat and let stand, covered, 1 minute. Stir in basil and parsley and serve immediately, with toasts alongside for dipping.

ZUPPA DI PESCE



Zuppa di Pesce image

Provided by Moira Hodgson

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

2 leeks
1/4 cup olive oil
2 cloves garlic, minced
1/4 cup Italian parsley, chopped
2 cups tomatoes, peeled, seeded and chopped (fresh or canned)
2 teaspoons tomato paste
1 teaspoon thyme leaves
1 teaspoon rosemary leaves
6 cups fish stock or clam juice
1 cup dry red wine
1 pound fish fillets (halibut, red snapper, monkfish or cod)
1 pound shrimp, peeled and deveined
1 pound bay scallops
Coarse salt and freshly ground pepper to taste

Steps:

  • Slice the leeks and place them in a bowl of cold water. Rinse thoroughly to make sure all the grit is removed. In a large stock pot or heavy casserole, heat the olive oil and saute the leeks and garlic. Add the parsley, tomatoes, tomato paste, thyme, rosemary, fish stock and wine. Bring to boil, turn down heat and simmer for 20 minutes, uncovered.
  • Add the fish fillets, shrimp and scallops and cook for five minutes. Correct seasoning and serve the soup immediately.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 3 grams, Sodium 1379 milligrams, Sugar 3 grams, TransFat 0 grams

ROMAN-STYLE FISH SOUP (ZUPPA DI PESCE ALLA ROMANA)



Roman-Style Fish Soup (Zuppa di Pesce alla Romana) image

Provided by Michele Scicolone

Categories     Soup/Stew     Fish     Tomato     Clam     Squid     White Wine     Healthy     Simmer

Yield Serves 4

Number Of Ingredients 12

2 cloves garlic, chopped
pinch of red pepper flakes
1/3 cup olive oil
2 lb squid, cleaned and cut into 1/2-inch rings (about 1 lb when cleaned)
1 cup dry white wine
2 tomatoes, peeled, seeded, and chopped
2 tablespoons chopped fresh flat-leaf Italian parsley
pinch of salt
2 cups water
1 lb small hard-shell clams or cockles, soaked in cool water for 30 minutes and well scrubbed
1 1/2 lb assorted firm-fleshed fish filets such as whiting, monkfish, turbot, porgy bream, red snapper, and sea bass, cut into chunks
4 slices coarse country bread, toasted and rubbed on one side with a garlic clove

Steps:

  • In a large saucepan over medium heat, sauté the garlic and pepper flakes in the olive oil until the garlic is golden, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the squid and cook and stir until opaque, about 2 minutes. Add the wine and simmer for 1 minute longer. Add the tomatoes, parsley, and salt and cook until the juices evaporate, about 10 minutes longer.
  • Add the water and bring to a simmer. Add the clams (discard any that do not close to the touch) and fish, cover, and cook until all the clams open and the fish is opaque throughout, about 5 minutes. Discard any clams that failed to open. Adjust the seasonings.
  • Place a bread slice in each warmed soup plate. Ladle the soup over the bread and serve.

Tips:

  • Use the freshest fish and seafood you can find. This will make a big difference in the flavor of your soup.
  • Don't be afraid to experiment with different types of fish and seafood. You can use any combination of fish and seafood that you like, or that you have on hand.
  • Be careful not to overcook the fish and seafood. Fish and seafood cook quickly, so it's important to be careful not to overcook them. Otherwise, they will become tough and chewy.
  • Season the soup to taste. Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a splash of white wine to brighten the flavors.
  • Serve the soup immediately. Zuppa di pesce is best served immediately after it is made. This is not for reheating later.

Conclusion:

Zuppa di pesce is a delicious and easy-to-make soup that is perfect for a special occasion or a weeknight meal. With its combination of fresh fish, seafood, and vegetables, it's a soup that everyone will enjoy. So next time you're looking for a delicious and healthy soup, give zuppa di pesce a try. You won't be disappointed!

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