Zuppa di Pesce: Italian Fish Stew
A flavorful and hearty Italian fish stew, also known as Cioppino, featuring a medley of fresh seafood in a rich, tomato-based broth with aromatic vegetables. Perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 medium red onion chopped
- 2 stalks celery chopped
- 2 medium carrots chopped
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes optional
- 1 can (28 oz) crushed tomatoes fire-roasted preferred
- 4 cups fish stock or clam juice
- 1/2 cup dry white wine optional
- 1 pound firm white fish such as cod or snapper
- 12 ounces mussels scrubbed and de-bearded
- 12 ounces clams scrubbed
- 8 ounces large shrimp peeled and deveined
- 1/4 cup fresh parsley chopped
Instructions
- Heat olive oil in a large Dutch oven or pot over medium heat. Add red onion, celery, and carrots. Sauté for 5-7 minutes until softened.
- Add minced garlic and red pepper flakes (if using), and cook for another minute until fragrant.
- Pour in the crushed tomatoes, fish stock, and white wine (if using). Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes to allow the flavors to meld.
- Season the broth with salt and black pepper to taste. Add the chunks of white fish and cook for 5 minutes.
- Stir in the mussels and clams. Cover the pot and cook for another 5-7 minutes, or until the shellfish open. Discard any unopened shellfish.
- Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque.
- Garnish with fresh chopped parsley before serving. Serve hot with crusty grilled or toasted bread.
Notes
For an authentic Italian experience, use a mix of firm white fish (like cod or snapper), mussels, clams, and shrimp. A splash of dry white wine can be added to the soffritto for extra depth. Serve immediately with crusty grilled bread and a glass of crisp Italian white wine, such as Vermentino or Pinot Grigio.