Zuppa Di Pesce Italian Seafood Soup Recipes

ZUPPA DI PESCE E FRUTTI DI MARE (MEDITERRANEAN SEAFOOD SOUP)

Steps:

• Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving any scraps.
• Place cod and prawn scraps, quartered onion, carrot, celery, salt, and pepper in a large saucepan; cover with water. Bring to a boil; reduce heat and simmer until fish stock is fragrant, 15 to 20 minutes. Strain and reserve fish stock.
• Heat olive oil in a saucepan over medium heat; cook and stir sliced onion, red chile pepper, and minced garlic until softened, 5 to 10 minutes. Pour in wine; cook for 5 minutes. Add tomatoes; bring to a boil. Add cod, prawns, clams, and mussels; pour in 1 cup fish stock. Simmer until fish is cooked through and clams and mussels have opened, 15 to 20 minutes.
• Toast bread in a toaster. Rub garlic halves on to 1 side of toasted bread.
• Place a piece of toasted bread in the bottom of each serving bowl. Ladle soup over toasted bread and top with parsley.

ZUPPA DI PESCE FRA DI AVOLO

Steps:

• Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir sea scallops, shrimp, and calamari rings in the hot oil until scallops and calamari are opaque and shrimp are pink, about 5 minutes.
• Bring a separate pot of water to a boil and add mussels and littleneck clams to the boiling water; cook until shells have opened, about 3 minutes. Remove shellfish and rinse with hot water.
• Pour crushed tomatoes, water, 2 cans chopped clams, 1/4 cup olive oil, onion, red pepper flakes, garlic, oregano, parsley, and salt into a large pot and bring to a boil. Stir cooked scallops, shrimp, calamari, mussels in shells, and littleneck clams in shells into tomato mixture. Reduce heat to low and simmer for 1 hour.
• About 10 minutes before serving, bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 10 minutes; drain and rinse pasta in hot water to prevent sticking. Serve seafood and sauce over pasta.

ZUPPA DI PESCE - ITALIAN SEAFOOD SOUP

Steps:

• Add mussels and clams to a large heavy-bottomed pot along with 750ml vegetable/fish stock. Cover and cook over medium heat for 3 minutes, shaking pan occasionally until mussels and clams have opened up. Remove from heat. Strain and reserve the stock for the soup. Discard any unopened mussels and clams.
• Heat a tablespoon of oil in a large cast-iron frying pan on medium-high heat. Cook fish and prawns for 1-2 minute until seared and starting to char. Remove from heat and set aside.
• In the same pan, cook tentacles for 30 seconds on high heat until just cooked. Remove and set aside.
• Heat the remaining 2 tablespoons oil on medium-high heat in a large wide pan. Add garlic and chilli. Sauté for a few seconds. Add onion and fennel. Sauté for 3-4 minutes until the onion is caramelized. Add the pinch of saffron. Mix well. Add wine to deglaze the pan and mix all the brown, sticky bits.
• Add Val Verde Passata, the reserved stock, oregano and lemon juice. Mix well. Reduce heat to medium and simmer uncovered for 15-20 minutes to develop flavours.
• Add the mussels, clams, fish, prawns, octopus/squid and mix well. Cook for a further 1-2 minutes until heated through.
• Remove from heat. Sprinkle with black pepper, garnish with parsley and fennel. Drizzle with extra virgin olive oil.
• Serve with crusty bread.

ZUPPA DI PESCE (ITALIAN FISH SOUP)

Steps:

• Heat the olive oil in a medium stock pot over medium heat, add garlic and saute for about 2 minutes, stirring frequently, being careful not to burn.
• Add the tomatoes and optional white wine, raise heat to medium-high and simmer for 3-4 minutes.
• Add the stock and bring to a gentle boil.
• Add clams, cover and reduce heat to medium low. Simmer 5-7 minutes or until shells open.
• Add mussels and simmer 3-5 minutes or until shells open.
• Add fish and shrimp and simmer about 5-10 minutes or until fish is cooked through and easily flakes apart.

ZUPPA DI PESCE, CIOPPINO, OR FISH STEW

Steps:

• In a pot add 5 cups water and shrimp shells bring to boil and then simmer 30 minutes.
• Meanwhile in a large pot heat oil add onion garlic, anchovies, celery, fennel, carrots, potatoes, & mushrooms sauté till translucent about 5 minutes.
• Add wine and herbs reduce wine cooking for 10 minutes.
• Add kale, can tomatoes, Worcestershire sauce, lemon zest, saffron, salt & black pepper.
• Strain stock from shrimp shells (discard shells) adding enough water to make 4 cups.
• Add to pot simmering 15 minutes.
• Add remaining ingredients simmer 10-15 more minutes till fish almost flakes apart.
• Check for seasoning adding more salt and pepper if needed.
• Garnish with crushed pepper flakes and fresh parsley.

ZUPPA DI MARE (SEAFOOD SOUP)

Steps:

• In a food processor, chop garlic and anchovies; add 2 tablespoons parsley, red pepper flakes, oregano and 2 tablespoons olive oil.
• Process to form a loose paste (I had to add more of the olive oil - add up to 2 more tablespoons to process).
• In a large saucepan or Dutch oven, saute softrito, over medium heat, until the garlic pieces are golden and it sizzles.
• Stir in the mussels and clams, tossing to coat in sofrito.
• Add wine, increase heat to medium high, and cook until reduced by half.
• Stir in stock, tomato sauce, and saffron; return to a simmer.
• Add diced fish and cook one minute.
• Add scallops, cook one minute.
• Add shrimp, cook one minute.
• Add squid; taste for seasonings.
• By this time the shells should have opened (sometimes the shellfish, especially the mussels, open before this point and I remove them so they don't get rubbery, then return them at the end), if not cover for a minute or so, until they open; discard any shells that do not open.
• Drizzle 2 tablespoons olive oil over soup and garnish with remaining parsley.