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Zuppa di Pesce alla Napoletana Zuppa di Pesce alla Napoletana (Neapolitan Fish Soup) Introduction:

Zuppa di Pesce alla Napoletana

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Course Soup
Cuisine Italian

Equipment

  • Equipment Needed
  • Large pot or Dutch oven
  • Chef’s knife and cutting board
  • Ladle
  • Small bowl (for soaking clams or mussels)

Ingredients
  

  • Ingredients
  • Seafood:
  • 200 g white fish fillets e.g., cod or snapper, cut into bite-size pieces
  • 200 g calamari cleaned and sliced
  • 200 g clams or mussels scrubbed and soaked to remove sand
  • 200 g shrimp or prawns peeled and deveined
  • Broth Base:
  • 3 tbsp extra virgin olive oil
  • 1 small onion finely chopped
  • 3 garlic cloves minced
  • 1 small red chili pepper sliced (or 1/2 tsp red pepper flakes, optional)
  • 400 g canned crushed tomatoes
  • 1 cup dry white wine
  • 2 cups fish or vegetable stock
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • Lemon wedges for serving

Instructions
 

  • Step-by-Step Instructions
  • Step 1: Prep the Seafood
  • Soak and Clean Clams/Mussels – Place the clams or mussels in a bowl of cold water with a pinch of salt. Let them sit for 10-15 minutes to release any sand, then drain and rinse well.
  • Prepare Fish – Pat the fish fillets dry with paper towels and cut them into bite-size pieces.
  • Calamari and Shrimp – Make sure the calamari and shrimp are clean and ready to cook. Set all seafood aside.
  • Step 2: Prepare the Base
  • Sauté the Aromatics – Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  • Add Garlic and Chili – Stir in the minced garlic and chili slices, cooking for another minute until fragrant but not browned.
  • Step 3: Build the Flavorful Broth
  • Add Tomatoes and Wine – Pour in the crushed tomatoes and white wine, stirring to deglaze any bits stuck to the pot.
  • Simmer – Let the mixture simmer for 5 minutes, allowing the wine to reduce slightly and the tomatoes to meld with the other flavors.
  • Add Stock – Pour in the fish or vegetable stock, stirring well. Season with a pinch of salt and pepper to taste.
  • Bring to a Simmer – Allow the broth to simmer gently for 10-15 minutes.
  • Step 4: Cook the Seafood
  • Add Fish and Calamari – Gently place the white fish and calamari into the simmering broth. Cook for 5 minutes without stirring too much to avoid breaking the fish.
  • Add Clams/Mussels – Add the clams or mussels, cover the pot, and cook for 5-7 minutes, or until the shells open up (discard any that remain closed).
  • Add Shrimp – Finally, add the shrimp and cook for another 2-3 minutes until they turn pink and opaque.
  • Step 5: Rest and Garnish
  • Let Stand – Turn off the heat and let the soup rest for 5 minutes.
  • Garnish and Serve – Sprinkle fresh parsley over the top and serve with lemon wedges on the side.
  • Tips and Variations
  • Variations: Use any firm white fish you prefer, or add chunks of salmon for a richer flavor. You can also add crab or lobster for a more luxurious touch.
  • Substitutions for Dietary Needs: For a shellfish-free version, replace shrimp and clams with extra fish or calamari. Vegetarians can make a vegetable version by substituting seafood with hearty vegetables like zucchini, fennel, and artichokes and using vegetable stock.
  • Tips for Best Flavor: Be sure to use fresh seafood if possible, as it makes a huge difference in flavor. Additionally, avoid overcooking the fish to keep it tender.
    Zuppa di Pesce alla Napoletana Zuppa di Pesce alla Napoletana (Neapolitan Fish Soup) Introduction:
Keyword Zuppa, Zuppa di Pesce alla Napoletana