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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!


  • ▢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


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.

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