Name: Zuppa di Pesce (Seafood Soup)
Prep time: 8 min
Cook time: 32 min
Total time: 40 min
Yield: 6-8 servings
Cuisine: Italian
Ingredients: Onion 1/2; Carrot 1/2; Celery 1/2; Parsley Stems (a few); Celery Leaves (a few); Fish Bones/Carcasses (e.g., Red Gurnard, Small Sea Bream) (as needed); Clams 10; Mussels 10; Squid 300-500g; Shrimp 6-8; Sea Bream or Small Sea Bream Fillets (approx. 1kg); Garlic 1 clove; Baguette or Bread (as needed); White Wine (as needed); Cooking Sake (Rice Wine) (as needed); Canned Crushed Tomatoes (800g); Orange Juice (100ml); Dried Red Chili Peppers 2-3; Olive Oil (as needed); Parsley (for garnish) (as needed); Salt (to taste)

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Original: English

Zuppa di Pesce (Seafood Soup)

by 日高良実のACQUAPAZZAチャンネル

Introducing an authentic Italian seafood soup, "Zuppa di Pesce," that's easy to make with ingredients from your local supermarket. This soup is packed with the rich flavors of aromatic vegetables and seafood, allowing you to enjoy professional-level taste right at home. This recipe is filled with a chef's tips, from preparing the seafood to simmering the soup.

Steps

Prepare the aromatics and seafood for the fish stock: Chop 1/2 onion, 1/2 carrot, 1/2 celery, and gather parsley stems, celery leaves, fish bones/carcasses (e.g., Red Gurnard, Small Sea Bream), and shrimp shells.
🕒 01:28
Heat olive oil (as needed) in a pot and lightly sauté the fish bones/carcasses, shrimp shells, and aromatic vegetables.
🕒 01:51
In a separate pot, add 10 clams and 10 mussels, then add enough water to cover them.
🕒 01:56
Add white wine (as needed) (or cooking sake/rice wine) to the pot from Step 2 to cook off the alcohol, add water to cover, along with parsley stems and celery leaves, and simmer.
🕒 02:39
Heat the pot from Step 3. Once the clams open, turn off the heat, and strain the liquid through a paper filter or fine-mesh sieve.
🕒 03:42
Bring the fish stock from Step 4 to a boil, skim off any scum, and simmer on low heat for about 20 minutes, then strain.
🕒 04:12
Clean the strained clams and mussels, removing any excess bits and discarding one half of each shell.
🕒 04:31
Cut squid (300-500g) into bite-sized pieces with slits. Prepare sea bream or small sea bream fillets (approx. 1kg) and shrimp (6-8). Lightly season each with salt (to taste). [Chef's Tip!] Seasoning the fish and shrimp with salt and letting them sit for 10 minutes beforehand enhances their flavor.
🕒 05:05
Prepare the other ingredients and seasonings: 1 clove garlic (minced), dried red chili peppers (2-3), crushed tomatoes (800g), orange juice (100ml), and parsley (as needed) for garnish.
🕒 05:18
Heat olive oil (as needed) in a large pot with the minced garlic and dried red chili peppers, and sauté until fragrant.
🕒 05:53
Once fragrant, add the squid and sauté lightly.
🕒 06:27
Once the squid is nicely fragrant, add white wine (as needed) to cook off the alcohol, then add crushed tomatoes (800g) (or 2 cans of whole peeled tomatoes).
🕒 06:41
Add the strained fish stock and orange juice (100ml) and simmer. [Chef's Tip!] The clam and mussel broth can be quite salty, so add it gradually while tasting.
🕒 07:31
Once it comes to a boil, carefully skim off any scum from the mussels, clams, and squid.
🕒 07:52
Add the sea bream or small sea bream fillets, shrimp, and the prepared clams and mussels to the pot. Cook until done, being careful not to overcook.
🕒 08:06
Once everything is cooked, taste and adjust seasoning, then serve in bowls.
🕒 09:31
Serve with crispy toasted baguette rubbed with garlic, or place underneath the soup bowl. Finish by scattering parsley (as needed) on top.
🕒 09:41