zupppa di pesce

hearty seafood soup

A hearty sea food stew or zuppa di pesce


  • 3T 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
  • ½1 t dried chilli flakes
  • 1T brown sugar
  • 1t dried oregano
  • salt and freshly ground black pepper
  • 450g – 500g calamari (rings or strips) – if frozen thaw before
  • 1kg fresh mussels in their shell, cleaned and beards removed
  • 350g sustainable line fish cut into cubes
  • 500ml seafood or chicken stock
  • 2T finely chopped fresh basil
  • 80ml fresh cream


  1. Heat the olive oil in a heavy-based pot, then add the onion and celery and
  2. 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.
  3. 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.
  4. Stir through the cream and basil, simmer for a few more minutes and serve in large bowls with toast.

Keywords: zuppa di pesce, seafood stew, recipe