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Zuppa di Pesce alla Livornese #cacciucco, #zuppadipesceallalivornese, #livornomare, #ippocamposbeachbar,

Zuppa di Pesce alla Livornese

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Course Main Course, Soup
Cuisine Italian

Equipment

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

Ingredients
  

  • Ingredients
  • Seafood:
  • 1 lb 450g firm white fish (like cod or haddock), cut into chunks
  • 1 lb 450g shrimp, peeled and deveined
  • 1 lb 450g mussels or clams, cleaned
  • 1 lb 450g squid, cleaned and sliced into rings
  • Broth:
  • 4 cups 1 liter fish stock or vegetable broth
  • 1 can 14 oz diced tomatoes, with juice
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 medium carrot diced
  • 2 tablespoons olive oil
  • 1 teaspoon red pepper flakes adjust to taste
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • To Serve:
  • Crusty bread or garlic bread

Instructions
 

  • Step-by-Step Instructions
  • Prepare the Ingredients:
  • Start by cleaning and preparing all your seafood. Rinse the shrimp, mussels, clams, and squid under cold water. Cut the fish into bite-sized chunks and set aside.
  • Sauté the Vegetables:
  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, and garlic. Sauté for about 5-7 minutes until the onion becomes translucent and the vegetables soften.
  • Add the Tomatoes and Spices:
  • Stir in the diced tomatoes (with their juice), red pepper flakes, dried oregano, and season with salt and pepper. Let this mixture simmer for another 5 minutes to allow the flavors to meld.
  • Pour in the Broth:
  • Add the fish stock to the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.
  • Add the Seafood:
  • Carefully add the chunks of fish, shrimp, mussels (or clams), and squid to the pot. Stir gently to combine, and simmer for an additional 5-7 minutes until the seafood is cooked through and the mussels have opened. Discard any mussels or clams that do not open.
  • Taste and Adjust:
  • Taste the soup and adjust the seasoning with more salt, pepper, or red pepper flakes as needed. Allow the soup to stand for 10 minutes to let the flavors develop.
  • Serve:
  • Ladle the Zuppa di Pesce into bowls, garnish with fresh parsley, and serve hot with crusty bread or garlic bread on the side.
  • Variations
  • Mixed Seafood: Feel free to mix and match the types of seafood you use based on what’s available or your personal preference. You can also add other fish like salmon or use different shellfish like crab or scallops.
  • Vegetarian Version: Substitute seafood with vegetables like zucchini, bell peppers, and artichokes. Use vegetable broth instead of fish stock for a delicious vegetarian soup.