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Zuppa Di Pesce - Italian Seafood Soup
Description
Serve with some crusty bread for dipping.
Ingredients
At a glance
Main Course
Soups
Lenten Recipes
Serves
8 as a main course
- 1 pound rinsed, cleaned squid (keep the tentacles)
- 1 pound peeled and deveined shrimp
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt (divided)
- 1/4 olive oil
- 4 cloves of garlic, chopped finely
- 1/2 teaspoon dried oregano
- 1 1/2 cups dry white wine
- 4 cups water (divided)
- 12 little neck clams
- 2 pounds mussels rinsed and debearded
if necessary
- 4 cups fish stock or clam juice
- 28 ounce can diced tomatoes (do not drain)
- 1 teaspoon sugar
- 1/4 cup fresh basil chopped
- 1/4 cup fresh parsley chopped
- pinch of saffron crumbled
- 1 pound firm fish (halibut or cod works well) cut into 1 inch pieces
Methods/steps
- Cut squid into 1/4 inch rings. Cut tentacles if they are long. Set aside
- Rinse peeled shrimp. Pat dry and sprinkle with 1/4 teaspoon salt.
- Heat olive oil in a heavy 8 qt. pot until medium hot. Do not burn the olive oil. Sear shrimp in batches until golden (less than a minute) but not cooked completely. Transfer to a large bowl.
- Add garlic, red pepper and oregano. Sautee until garlic golden. Add wine and 1/2 cup water. Bring to a boil. Add clams and cook covered until the clams open. Stir clams frequently. After 8 minutes discard any that do not open. Removed with slotted spoon and add to shrimp in large bowl.
- Add mussels to the pot and heat until shells open. Discard any unopened mussels after 6 minutes. Remove mussels and add to shrimp and clams.
- Add fish stock or cl am juice, tomatoes with juice, sugar, remaining water and salt. Bring to a boil, reduce heat and let simmer for 15 minutes.
- Add fish and cook at a simmer for about 2 minutes.
- Add basil, parsley, oregano and saffron. Stir in squid and remaining shellfish. Turn off heat and let stand covered for 2 minutes.
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