Zuppa Di Pesce
If you want to experience the flavors of the Adriatic coast, this Zuppa Di Pesce recipe is a must-try. A classic dish for any Italian American Feast of the Seven Fishes, this hearty seafood stew is as delightful to look at as it is to savor. Our version highlights mussels, clams, jumbo (or colossal, if available) shrimp, and cuttlefish—the source of beloved calamari rings. For a show-stopping shellfish feast to impress your family, pair it with a pot of linguine and toasted crostini for an unforgettable seafood dinner.
Ingredients
- 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
- 1 lb. (13/15) colossal tail-on shrimp, peeled if desired, deveined
- 1 3/4 tsp. kosher salt, divided
- 1 Vidalia or yellow onion, finely chopped (about 2 c.)
- 4 oil-packed anchovy fillets, drained, coarsely chopped
- 10 cloves garlic, finely chopped
- 3/4 tsp. freshly ground black pepper, divided
- 3/4 cup dry white wine
- 2 lb. mussels, debearded
- 12 to 14 littleneck clams (about 1 1/4 lb.), scrubbed
- 1 (28-oz.) can crushed tomatoes
- 1 (15-oz.) can tomato puree
- 1 lb. cleaned squid, body and tentacles cut into 3/4" rings
- Zest of 1 lemon
- 1/3 cup chopped fresh Italian parsley
Instructions
- In a large 12" skillet over medium-high heat, heat 3 tablespoons oil. Cook shrimp, turning once, until pink and just cooked through, about 2 minutes per side; season with 1/4 teaspoon salt. Transfer shrimp and any accumulated juices to a plate.
- In same skillet over medium-high heat, heat 3 tablespoons oil. Cook onion and anchovies, stirring often, until onions are lightly golden brown and softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Using the back of a spoon, smash anchovies into onion mixture until mostly dissolved; season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Reduce heat to medium. Add wine and bring to a simmer. Cook, stirring, until slightly reduced, about 1 minute. Add mussels and clams; season with 1/2 teaspoon salt. Cover and cook 5 minutes. Add crushed tomatoes and tomato puree; season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer, then reduce heat to low. Cover and cook until shellfish begins to open, about 10 minutes; discard any shellfish that do not open.
- Add squid and cook, stirring, until lightly golden brown and cooked through, 1 to 2 minutes. Add shrimp and any accumulated juices, lemon zest, and parsley and toss until warmed through.
Nutrition
Calories: 596kcalCarbohydrates: 31gProtein: 64gFat: 20gSaturated Fat: 3gCholesterol: 371mgSodium: 1678mgPotassium: 1779mgFiber: 5gSugar: 12gCalcium: 245mgIron: 12mg
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