Hearty zupppa di pesce

I’m a little unsure what to call this. It’s much more hearty than a soup, but I don’t like the word stew. My preference is to call it Zuppa di Pesce, but my version is not specifically traditional. It does, however, adhere to the basic premise of the dish being a garlic and tomato-based sauce with assorted seafood. So if you are Italian and are offended that I have left something out, please forgive me.

I’ve adapted this recipe from my spicy calamari soup in my cookbook, and chunked it up with mussels and line fish making it next-level stuff. You can add whatever mix of seafood and shellfish you have available, but sustainable is most definitely advised.

If you are unsure whether the fish you are about to eat/buy is sustainable or not, simply SMS the name of the fish to the above number and you will receive a reply immediately informing you of the status of the fish or visit the SASSI website to learn more. I do this ALL the time. In restaurants and in fish shops.

Storage Instructions for Zuppa di Pesce

Refrigeration:

• Allow the stew to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 2 days.
• Reheat gently on the stovetop over low heat to avoid overcooking the seafood.

Freezing:

• Freezing is not recommended as seafood can become rubbery when thawed.
• However, if necessary, freeze the broth separately and add fresh seafood when reheating.

Reheating Tips:

• Reheat on low heat until warmed through—avoid boiling to keep the seafood tender.
• If the stew thickens in the fridge, add a splash of water or stock while reheating.

I like to dunk slices of toasted white bread in to suck up the flavour, but of course, garlic toasts would be a whole lot better.

To make the garlic toast, crush 1 or 2 cloves of garlic and add this to about 3 tablespoons of olive oil. Add freshly ground pepper, a sprinkle of salt and a pinch of dried herbs (optional). This makes a quick infused oil which you brush over sliced Italian bread that you have placed on an oven tray. Grill in the oven until golden brown on either side.

Recipe – Serves 4 – 6

Zupppa di pesce (hearty fish stew)

A hearty Italian-inspired seafood stew or zuppa di pesce

Print Recipe

Cook Time:1 hour hr 10 minutes mins

Ingredients

• 3 Tbso olive oil
• 1 large onion finely chopped
• 2 celery stalks finely chopped
• 4 garlic cloves crushed
• ¼ cup white wine
• 2 x 410g tins chopped peeled tomatoes puréed through a blender
• ½ – 1 tsp dried chilli flakes
• 1 Tbsp brown sugar
• 1 tsp dried oregano
• salt and freshly ground black pepper
• 450-500 grams calamari rings or strips – if frozen thaw before
• 1 kg fresh mussels in their shell cleaned and beards removed
• 350 grams sustainable line fish cut into cubes
• 500 ml seafood or chicken stock
• 2 Tbsp finely chopped fresh basil
• 80 ml fresh cream

Instructions

• Heat the olive oil in a heavy-based pot, then add the onion and celery and cook until soft (about 5 minutes)
• Add the garlic and white wine and cook until most of the liquid has evaporated.
• Add the stock, puréed tomato, chilli, sugar, oregano, salt and pepper and bring to the boil, then reduce the heat and simmer gently for about 50 – 60 minutes, stirring occasionally.
• Add the calamari, mussels and line fish. Put the lid on and simmer for about 5 minutes until the fish is cooked and the mussel shells have opened up. Discard any unopened shells.
• Stir through the cream and basil, simmer for a few more minutes and serve in large bowls with toast.

Notes

Storage Instructions for Zuppa di Pesce

Refrigeration:

• Allow the stew to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 2 days.
• Reheat gently on the stovetop over low heat to avoid overcooking the seafood.

Freezing:

• Freezing is not recommended as seafood can become rubbery when thawed.
• However, if necessary, freeze the broth separately and add fresh seafood when reheating.

Reheating Tips:

• Reheat on low heat until warmed through—avoid boiling to keep the seafood tender.
• If the stew thickens in the fridge, add a splash of water or stock while reheating.

Author: Sam Linsell

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