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Zuppa di Pesce #zuppadipesce #italianstyle #easyrecipes #quickmeals #fishsoup #seafood #weekendeats #delicious #thebutcherswife_cc

Zuppa di Pesce

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Course Main Course, Soup
Cuisine Italian

Equipment

  • Equipment Needed
  • Large pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Measuring spoons
  • Ladle for serving

Ingredients
  

  • Ingredients:
  • For the Soup Base:
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 carrot diced
  • 1 celery stalk diced
  • 1/2 teaspoon red pepper flakes optional, for heat
  • 1 can 14 oz crushed tomatoes
  • 1/2 cup white wine dry, like Pinot Grigio
  • 4 cups fish or vegetable broth
  • 1 bay leaf
  • Salt and pepper to taste
  • For the Seafood:
  • 1/2 lb white fish fillets like cod or halibut, cut into chunks
  • 1/2 lb squid cleaned and cut into rings
  • 1/2 lb shrimp peeled and deveined
  • 1/2 lb mussels cleaned and debearded
  • 1/2 lb clams cleaned
  • Optional: 1/2 lb lobster tail if you want a special touch!
  • For Garnish:
  • Fresh parsley chopped
  • Toasted crusty bread or garlic bread optional

Instructions
 

  • Method:
  • Step 1: Prepare the Base
  • Heat the olive oil in a large pot or Dutch oven over medium heat.
  • Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes, or until softened.
  • Add the garlic and red pepper flakes (if using) and cook for another minute until fragrant.
  • Stir in the crushed tomatoes, white wine, and fish broth. Bring to a simmer.
  • Add the bay leaf and season with salt and pepper. Let the soup simmer for about 20 minutes, allowing the flavors to develop.
  • Step 2: Add the Seafood
  • Once the base has simmered, add the fish fillets, squid, and shrimp. Stir gently.
  • After 5 minutes, add the mussels and clams to the pot. Continue to cook until the shellfish have opened (about 5-7 minutes). Discard any unopened shellfish.
  • If using lobster, add it at the same time as the mussels and clams.
  • Step 3: Adjust Seasonings and Final Touches
  • Taste the soup and adjust seasoning with salt and pepper as needed.
  • Remove the bay leaf and discard it.
  • Allow the soup to stand for 5 minutes so the flavors meld together.
  • Step 4: Serve
  • Ladle the soup into bowls. Garnish with freshly chopped parsley and serve with toasted crusty bread or garlic bread on the side.
  • Tips and Variations:
  • Substitute for Dietary Preferences:
  • For a gluten-free version: Simply skip the bread or use gluten-free bread.
  • For a vegetarian version: You can replace the seafood with tofu or additional vegetables like zucchini and eggplant. Use vegetable broth instead of fish broth.
  • For lower-fat options: Opt for white fish like cod or tilapia instead of richer fish like salmon.
  • Adjust the seafood variety: If you can't find mussels or clams, feel free to swap in more shrimp, scallops, or even crab meat for a delicious variation. The beauty of Zuppa di Pesce is that it can adapt to whatever fresh seafood you have available.
  • Make it spicier: If you love a kick of heat, add extra red pepper flakes or a finely chopped chili pepper.