Zuppa di Pesce
The coast in one pot
Italian fish stew: clams, mussels, shrimp and firm white fish simmered in a garlicky tomato and white wine broth, served over grilled bread.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Serves
- 6 servings
Ingredients
- 1 lb clams and 1 lb mussels, cleaned
- 1 lb firm white fish, cut into chunks
- ½ lb shrimp, shell on
- 4 garlic cloves, sliced
- 1 cup dry white wine
- 2 cups crushed tomatoes
- Chili flakes, parsley, olive oil
- Grilled country bread
Instructions
- 01
Open the shellfish. Steam clams and mussels with wine and garlic until they open. Strain and save the liquor.
- 02
Build the broth. Sauté garlic and chili in oil, add tomatoes and the strained shellfish liquor and simmer 15 minutes.
- 03
Add fish by timing. Add the firm fish first, shrimp two minutes later, shellfish last just to warm through.
- 04
Serve over bread. Ladle over grilled bread rubbed with garlic and scatter parsley.
Larry’s rule: Discard any shellfish that stays shut. One bad clam ruins the whole pot and your evening.