Zuppa di Pesce
A rustic Italian seafood stew with mixed fish and shellfish in a garlicky tomato broth. Finished with crusty bread and fresh parsley for an authentic coastal supper.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 38g
Ingredients
- 3 tbsp Olive oil
- 4 clove Garlic cloves, sliced thin
- 1 can (28 oz) Canned crushed tomatoes
- 2 cups Fish stock or seafood broth
- 1 lb Mixed fish (halibut, cod, or similar), chunked into 2-inch pieces
- ½ lb Large shrimp, peeled and deveined
- 3 tbsp Fresh parsley, chopped
Instructions
- 1
Heat olive oil in a large pot over medium heat, ~2 minutes until shimmering.
- 2
Add garlic and cook 45 seconds, stirring constantly, until fragrant but not browned.
- 3
Pour in crushed tomatoes and fish stock. Bring to a boil, then lower heat to medium.
- 4
Simmer 5 minutes uncovered to meld flavors.
- 5
Add fish chunks and shrimp. Simmer uncovered 8–10 minutes until fish flakes easily and shrimp turns opaque.
- 6
Season with salt and pepper to taste. Stir in fresh parsley.
- 7
Ladle into bowls and serve immediately with crusty bread.
Tools you’ll need
- Large pot (5–6 quart capacity)
- Wooden spoon
- Ladle
- Cutting board
- Chef's knife
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