Zuppa di Pesce alla Napoletana (Neapolitan Fish Soup)

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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.
  

Keyword Zuppa, Zuppa di Pesce alla Napoletana

Zuppa di Pesce alla Napoletana, a classic seafood soup from Naples, is a beautiful, flavorful dish packed with the rich flavors of the Mediterranean. This dish combines fresh fish, shellfish, and an aromatic tomato broth seasoned with garlic, parsley, and a touch of chili for warmth. From my own personal experience, it’s one of the most comforting Italian dishes, perfect for sharing with loved ones on a cozy evening. Let me show you how I make this hearty, satisfying soup step-by-step, so you can recreate it easily at home.

What to Expect

This Zuppa di Pesce alla Napoletana has a rich and savory broth with a hint of spice from the chili and depth from the wine. Each bite of seafood is tender, and the tomatoes add a comforting base to the dish. It’s hearty yet light, making it a wonderful option for both weeknight meals and special occasions.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Time to Stand: 5 minutes
• Total Time: 1 hour
• Ease of Cooking: Moderate
• Servings: 4
• Calories: ~380 per serving
• Cost of Ingredients: Moderate
• Cuisine: Italian (Naples)
• Course: Main Course

Equipment Needed

• Large pot or Dutch oven
• Chef’s knife and cutting board
• Ladle
• Small bowl (for soaking clams or mussels)
• Check out the must-have equipment and ingredients for making a Savory  #Zuppa di Pesce alla Napoletana  here.

Ingredients

• Seafood:
  • 200g white fish fillets (e.g., cod or snapper), cut into bite-size pieces
  • 200g calamari, cleaned and sliced
  • 200g clams or mussels, scrubbed and soaked to remove sand
  • 200g 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)
  • 400g 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
  • Check out the must-have equipment and ingredients for making a Savory  #Zuppa di Pesce alla Napoletana  here.

Step-by-Step Instructions

Step 1: Prep the Seafood

1. 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.
2. Prepare Fish – Pat the fish fillets dry with paper towels and cut them into bite-size pieces.
3. Calamari and Shrimp – Make sure the calamari and shrimp are clean and ready to cook. Set all seafood aside.

Step 2: Prepare the Base

1. 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.
2. 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

1. Add Tomatoes and Wine – Pour in the crushed tomatoes and white wine, stirring to deglaze any bits stuck to the pot.
2. Simmer – Let the mixture simmer for 5 minutes, allowing the wine to reduce slightly and the tomatoes to meld with the other flavors.
3. Add Stock – Pour in the fish or vegetable stock, stirring well. Season with a pinch of salt and pepper to taste.
4. Bring to a Simmer – Allow the broth to simmer gently for 10-15 minutes.

Step 4: Cook the Seafood

1. 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.
2. 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).
3. Add Shrimp – Finally, add the shrimp and cook for another 2-3 minutes until they turn pink and opaque.

Step 5: Rest and Garnish

1. Let Stand – Turn off the heat and let the soup rest for 5 minutes.
2. 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.
• Check out the must-have equipment and ingredients for making a Savory  #Zuppa di Pesce alla Napoletana  here.

Nutritional Information Per Serving

• Calories: ~380
• Protein: 30g
• Carbohydrates: 20g
• Fat: 12g
• Fiber: 3g
• Sodium: ~800mg (varies with added salt)

Closing Note

I hope this guide has made making Zuppa di Pesce alla Napoletana seem a little less daunting, or maybe you’ve tried it before! Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so don’t hesitate to share your thoughts! Enjoy your flavorful journey into this Neapolitan classic.