Authentic Italian Zuppa di Pesce (Seafood Soup) Recipe

Zuppa di Pesce (Italian Fish Soup)
Category: Primi Piatti (First Courses)
Servings: 6

This delicious Italian Zuppa di Pesce is a rich, flavorful fish soup, brimming with a variety of seafood, aromatic herbs, and fresh vegetables. Perfect for sharing on a cozy evening or impressing guests at a dinner party, this soup combines the best of the sea with the warmth of a homemade broth. Follow the detailed steps below to create this traditional dish that is guaranteed to please your taste buds.

Ingredients

Instructions

1. Prepare the Fish:
   Start by cleaning the gallinella (common pandora). After gutting and washing the fish, make an incision along the back at the spine. Carefully extract the small bones using a pair of fish bone tweezers. Gently rub the fillet with your fingers to identify any remaining bones, and remove them. Set the cleaned fish fillets aside and reserve any scraps for the broth.

2. Prepare the Red Mullet:
   Next, clean the triglie (red mullet). After gutting and washing the fish, separate the head and tail. Make a slit along the back to remove the central bone, and then carefully remove the fillets. Again, keep the scraps aside for the fish broth.

3. Clean the Shrimp:
   Clean the gamberi (shrimp) by removing the heads and tails. Peel off the shells, using a toothpick to help remove the hard exterior. Once peeled, rinse them well and set them aside.

4. Prepare the Vegetables for the Broth:
   Chop the vegetables for the fish broth: celery, carrot, and onion into small chunks. Set aside.

5. Make the Broth:
   In a large pot, combine the chopped vegetables with the parsley and the scraps from the fish cleaning process. Pour in the water and bring to a boil over medium heat. Let the broth simmer for about two hours, skimming off any foam or impurities that form on the surface using a slotted spoon. Once done, strain the broth through a fine sieve to remove all solids, and set it aside.

6. Clean the Mussels:
   While the broth is simmering, it’s time to clean the cozze (mussels). Discard any mussels that are open or damaged. Using a small knife, carefully remove any barnacles or “beard” from the shells, then scrub the shells clean. Rinse the mussels thoroughly under cold running water.

7. Cook the Mussels:
   In a separate pan, heat a drizzle of olive oil and sauté the garlic (1 clove) until fragrant. Add the cleaned mussels and cover the pan. Let the mussels steam for a few minutes until all shells have opened. Remove from heat, then strain the mussels through a colander, reserving the cooking liquid. Set aside the mussels, removing most of them from their shells, but leave a few whole with their shells for garnishing the soup later.

8. Prepare the Cuttlefish:
   Cut the seppie (cuttlefish) into thin strips. In a large pot, heat a little olive oil over medium heat and sauté two cloves of garlic until golden. Add the cuttlefish and cook for 3-4 minutes, stirring occasionally.

9. Deglaze with White Wine:
   Once the cuttlefish is lightly browned, pour in the white wine and let it evaporate, cooking for another minute or so. This will add a nice depth of flavor to the soup base.

10. Add the Tomato Puree:
    Stir in the passata di pomodoro (tomato puree), mixing well. Cover the pot and let the mixture simmer for 25 minutes to allow the flavors to meld together.

11. Finish the Broth:
    By now, your fish broth should be ready. Add the strained broth to the pot with the tomato and cuttlefish mixture. Stir to combine and bring it back to a simmer over low heat. Add the monkfish (rana pescatrice) in large chunks and cook for 10 minutes. This fish adds a wonderful richness to the broth.

12. Add the Gallinella:
    After the monkfish has simmered, add the gallinella fillets to the pot and let them cook for an additional 5 minutes. Gently rotate the pot to avoid breaking up the delicate fish fillets.

13. Add the Shrimp and Mussels:
    Now, it’s time to add the shrimp and mussels (both the shelled ones and the ones still in their shells). Season with salt and black pepper to taste. Stir gently and let the soup simmer for another minute to allow the seafood to absorb all the wonderful flavors.

14. Finish with Fresh Parsley:
    Finally, sprinkle the soup with freshly chopped parsley to add a touch of freshness. Stir well and remove from heat.

15. Serve and Enjoy:
    Ladle the soup into large bowls, making sure to include an assortment of seafood in each serving. Garnish with a few mussels still in their shells for a rustic presentation. Serve hot with crusty bread on the side to dip into the rich, flavorful broth.

Tips for the Perfect Zuppa di Pesce

• Freshness is key: The success of a good fish soup lies in the quality of your seafood. Try to source the freshest possible fish and shellfish for the best flavor.
• Stock up on seafood scraps: Don’t throw away the fish heads, bones, and shells! They are the foundation of your fish broth, contributing deep, oceanic flavors to the soup.
• Customize your seafood: This recipe can be adapted based on what you have available. Feel free to substitute the types of fish or shellfish, or even add other favorites like clams or squid.
• Let it rest: After cooking, let the soup sit for a few minutes before serving to allow the flavors to continue to develop.

Enjoy your Zuppa di Pesce—a truly comforting, rich dish that captures the essence of Italy’s coastal cuisine. It’s the perfect way to enjoy the bounty of the sea in a warming, savory soup. Pair it with a glass of crisp white wine and a slice of toasted bread, and you’re all set for a meal that feels both luxurious and homey.