Uncle Larry Adventures

Italian Classics · Abruzzo

More italian soup recipes

Zuppa di Pesce

Italian fish stew: clams, mussels, shrimp and firm white fish simmered in a garlicky tomato and white wine broth, served over grilled bread.

Zuppa di Pesce

The coast in one pot

Steaming rustic bowl of Italian soup with bread on a dark table

The short version

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

  1. 01

    Open the shellfish. Steam clams and mussels with wine and garlic until they open. Strain and save the liquor.

  2. 02

    Build the broth. Sauté garlic and chili in oil, add tomatoes and the strained shellfish liquor and simmer 15 minutes.

  3. 03

    Add fish by timing. Add the firm fish first, shrimp two minutes later, shellfish last just to warm through.

  4. 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.

Nutrition (estimated, per serving)

Serving
1 serving (about 550 g)
Calories
360 calories
Protein
36 g
Carbs
28 g
Fat
12 g
Saturated fat
2 g
Fibre
3 g
Sugar
6 g
Sodium
750 mg
Cholesterol
150 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/zuppa-di-pesce).

Before you cook

What to know about Zuppa di Pesce

What it is

Zuppa di Pesce is a soup recipe rooted in Italian home cooking. This version makes 6 servings in 55 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: open the shellfish, then build the broth, then add fish by timing. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 1 lb clams and 1 lb mussels, cleaned — builds the savory foundation and carries flavor through the dish.
  • 1 lb firm white fish, cut into chunks — builds the savory foundation and carries flavor through the dish.
  • ½ lb shrimp, shell on — builds the savory foundation and carries flavor through the dish.
  • 4 garlic cloves, sliced — provides the aromatic character; use it at the stage specified so it stays distinct.

Smart substitutions

For an alcohol-free version, use unsalted stock plus a small squeeze of lemon; it will not taste identical, but it restores moisture and acidity.

Make ahead and leftovers

Cool promptly and refrigerate covered. Reheat over low heat, adding a little water or stock if it thickens overnight.

What to serve with it

  • Serve with toasted bread and a green salad.
  • Finish with olive oil or grated cheese only when the recipe calls for it.

Larry’s why

Why the soffritto is cooked longer than you think

Onion, carrot and celery need 10 to 15 minutes over gentle heat to go soft and sweet. Rush it and the soup tastes sharp and thin no matter how long it simmers afterwards. This is the base of the whole pot; give it the time.

Larry’s rule: Soffritto slow, everything else follows.

More questions Larry gets asked →

Questions Larry gets asked

How long does zuppa di pesce take to make?
About 55 min start to finish — roughly 25 min of prep and 30 min of cooking. That yields 6 servings.
What do you need to make zuppa di pesce?
8 ingredients, starting with 1 lb clams and 1 lb mussels, cleaned, 1 lb firm white fish, cut into chunks, ½ lb shrimp, shell on. The full list with quantities is on this page.
How do you start zuppa di pesce?
Open the shellfish: Steam clams and mussels with wine and garlic until they open. Strain and save the liquor.
How do you know when zuppa di pesce is done?
Serve over bread. Ladle over grilled bread rubbed with garlic and scatter parsley.
What is the most common mistake with zuppa di pesce?
Discard any shellfish that stays shut. One bad clam ruins the whole pot and your evening.
Can you make zuppa di pesce ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a soup that reheats well.

Next up

Keep going — a recipe to try, a film to watch, and an answer to the question you were about to search.

Try this recipe

Lasagna alla Bolognese

Slow ragù, béchamel, thin pasta. A weekend project worth doing.

Try this recipe

Cacio e Pepe

Two ingredients, zero margin for error.

Next watch

Mile High Meal

Larry and Sally settle in for a quiet flight, but Larry's in-flight sausage feast turns one airplane cabin into a first-class comedy of manners.

Quick answer

How do you know when Italian sausage is done?

Italian sausage is done when the center reaches 160°F (71°C) on an instant-read thermometer, inserted through the end of the link rather than the side. The meat should read pale with no pink translucency and the juices should run clear. Colour alone is unreliable — paprika and fennel keep cooked sausage looking pink.

The gear Larry uses →Where to eat sausage & peppers →What to drink with it →This week on the blog: Labor Day Cookout: The Sausage Lineup That Never Fails →

Contact Larry

Recipe questions, restaurant tips, gear ideas, press and collabs — send it here.