Zupppa di pesce (hearty fish stew)
A hearty Italian-inspired seafood stew or zuppa di pesce
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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 is not recommended as seafood can become rubbery when thawed.
- However, if necessary, freeze the broth separately and add fresh seafood when reheating.
- 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.