Zuppa Di Pesce (Fish Soup)

Course : Soups
Serves: 4
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8 large shrimp -- (about 1/2 pound) -- peeled and deveined
8 large sea scallops -- (about 6 ounces), muscle removed
12 small hard shelled clams -- (such as littlenecks)
8 medium mussels -- beards removed
3/4 pound halibut fillet
4 large vine ripened tomatoes -- (1 1/2 lbs)
1 pound cleaned squid
1 tablespoon olive oil
1 cup dry white wine
2 teaspoons garlic chopped
1/4 teaspoon dried red pepper flakes -- or to taste
1/4 teaspoon dried oregano
2 cups clam juice
1 tablespoon extra virgin olive oil -- for drizzling
2 tablespoons chopped fresh basil leaves
2 tablespoons fresh flat-leafed parsley leaves -- chopped

Preparation / Directions:

Scrub clams and mussels. Cut halibut into 1 inch pieces. Seed tomatoes and cut into 1/2 inch dice. Remove hard transparent cartilage from inside squid sacs if necessary. Cut squid sacs crosswise into 1/2 inch rings and keep tentacles whole. Pat shrimp and scallops dry and season with salt and pepper. In a 12 inch wide shallow flameproof casserole or a large deep heavy skillet, heat 1 tablespoon olive oil until hot but not smoking and saute shrimp and scallops over moderately high heat, turning once, until golden on the outside but not cooked through, about 2 minutes total (they will finish cooking in soup). Transfer shrimp and scallops to a bowl. Add clams, wine, garlic, red pepper flakes, and oregano to casserole or skillet and cook, covered, stirring occasionally, 4 minutes. Stir in mussels and cook, covered, stirring occasionally, 3 minutes more, or until clams begin to open. Add clam juice and tomatoes to mixture and bring to a boil. Season halibut with salt and pepper and arrange in casserole or skillet with shrimp, scallops and squid (they will not be submerged in soup). Cook mixture covered, 2 minutes, or until seafood is just cooked through (discard any unopened clams and mussels). Drizzle extra virgin olive oil over mixture and sprinkle with basil and parsley.


Nutritional Information:

309 Calories (kcal); 10g Total Fat; (33% calories from fat); 28g Protein; 16g Carbohydrate; 61mg Cholesterol; 674mg Sodium

1 Kitchen's say:
  (3 3/4 Stars!)
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