Zuppa Di Pesce - Italian Seafood Soup
A Neopolitan-inspired Seafood Soup with a vibrant, bright broth brimming with layers of unbelievable flavour that forms a base for the best fresh seafood, seared and charred on high heat. Zuppa Di Pesce is an incredibly easy, effortless, 30-minute recipe that will wow everybody. A staunch family favourite for special occasions. Serve with plenty of lemon wedges, fresh herbs and good crusty bread for a good time!
Ingredients
▢300 g mussels, scrubbed and bearded
▢300 g clams, vongole
▢12 large prawns, heads trimmed, shell removed and deveined
▢200 g salmon fillets, cut into large pieces
▢200 g mini octopus or squid tentacles
▢750 ml Vegetable or Fish stock
▢3 tablespoons olive oil
▢4 garlic cloves, minced
▢1 teaspoon red chilli flakes
▢2 brown onion, finely chopped
▢Pinch of saffron strands
▢1 small fennel, thinly sliced
▢250 ml 250ml white wine
▢500 g Val Verde Passata
▢2 teaspoons dried oregano
▢Juice of ½ lemon
▢Handful of fresh parsley leaves and fennel fronds, chopped
▢Freshly cracked black pepper
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Instructions
To Prepare The Seafood
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.
To Make The Soup
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.