Zuppa di Pesce alla Livornese Recipe Guide

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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.

Zuppa di Pesce alla Livornese, or Livorno-style fish soup, is a delightful Italian dish that showcases the freshest seafood simmered in a rich, flavorful broth. This comforting soup originates from the coastal town of Livorno, known for its vibrant seafood markets and culinary traditions. Each bowl of Zuppa di Pesce tells a story of the sea, with a medley of fish and shellfish complemented by tomatoes, garlic, and aromatic herbs. From my own personal experience, this dish is perfect for gatherings or a cozy night in. Let me show you how I make this beautiful seafood soup.

Notes on What to Expect

When you make Zuppa di Pesce alla Livornese, expect a rich and aromatic seafood broth brimming with vibrant colors and flavors. The combination of different seafood creates a complex taste profile, and the freshness of the ingredients really shines through. It’s a dish that warms the heart and is perfect for sharing with loved ones.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour
• Ease of Cooking: Moderate
• Servings: 4
• Calories: Approximately 350 per serving
• Cost of Ingredients: $30 (may vary based on location and ingredient quality)
• Cuisine: Italian
• Course: Main

Equipment Needed

• Large pot or Dutch oven
• Wooden spoon
• Knife and cutting board
• Ladle
• Measuring cups and spoons
• Check out the must-have equipment and ingredients for making a Savory  #Zuppa di Pesce alla Livornese  here.

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
  • Check out the must-have equipment and ingredients for making a Savory  #Zuppa di Pesce alla Livornese  here.

Step-by-Step Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
• Check out the must-have equipment and ingredients for making a Savory  #Zuppa di Pesce alla Livornese  here.

Tips

• Freshness is Key: The fresher the seafood, the better the soup will taste. Visit a local fish market for the best selection.
• Broth Quality: If you don’t have homemade fish stock, look for high-quality store-bought options. This will greatly enhance the flavor of your soup.

Substitutions for Dietary Needs

• Gluten-Free: Ensure that the bread served is gluten-free, or simply enjoy the soup on its own.
• Low-Calorie Option: Use less oil and skip the bread to make a lighter version of this dish.

Nutritional Information Per Serving

• Calories: Approximately 350
• Protein: 30g
• Fat: 10g
• Carbohydrates: 40g
• Fiber: 3g
• Sodium: Varies depending on broth used

I hope this guide has made making Zuppa di Pesce alla Livornese seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!