Name: Zuppa di Pesce (Hearty Italian Seafood Stew)
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Italian
Ingredients: 1/4 cup (60 ml) plus 1 tablespoon (15 ml) extra-virgin olive oil, plus extra for drizzling; 8 ounces (226 g) large shrimp (26 to 30 per pound), peeled and deveined, shells reserved separately; 1/2 medium yellow onion (4 ounces; 113 g), cut into 1/4-inch dice; 1 bulb fennel (about 8 ounces; 226 g), bulb cut into 1/4-inch dice, fronds reserved for garnish; 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume; 4 medium cloves garlic, minced; 2 teaspoons minced fresh oregano; 1/8 to 1/4 teaspoon red pepper flakes; 1 cup (240 ml) dry white wine; 1 pinch of saffron; 1 (8-ounce; 237 ml) bottle clam juice; 1 (24.5-ounce; 700 g) bottle tomato passata; 1 pound (454 g) squid, bodies sliced crosswise into 1/2-inch-thick rings, tentacles left whole, patted dry; 1 (1-pound; 454 g) skinless cod fillet, 3/4 to 1 inch thick, cut into 2-inch by 1-inch pieces; 1 pound (454 g) littleneck clams, scrubbed; 8 ounces (226 g) mussels, scrubbed and debearded; 1/4 cup chopped flat-leaf parsley

Zuppa di Pesce (Hearty Italian Seafood Stew)

Zuppa di pesce is a tomato-based seafood stew rooted in Italian coastal cuisine. This version pairs a rich tomato broth with shrimp, squid, fish, clams, and mussels for a celebratory meal perfect for holiday gatherings or cold winter nights.

1 hr 25 min total 15 min prep 1 hr 10 min cook 8 354 cal

Instructions

Tap a step to mark it done

1 In a Dutch oven or large pot, heat 1/4 cup oil over medium-high heat until shimmering. Add shrimp shells and cook, stirring frequently, until bright pink and beginning to brown in places. Using a slotted spoon or spider skimmer, remove shells; discard shells.
2 2. Add onion, fennel, and 1/2 teaspoon salt to pot and cook, stirring occasionally, until softened and beginning to brown, 7 to 9 minutes. Stir in garlic, oregano, and red pepper flakes and cook until fragrant, about 1 minute. Stir in 3/4 cup white wine and saffron and cook until wine is reduced by about half, about 5 minutes.
3 Stir in clam juice and tomato passata and simmer, stirring occasionally, until reduced by about half, 15 to 20 minutes.
4 Reduce heat to low, nestle in squid, cover, and gently simmer for 15 minutes. Nestle in cod, cover, and continue to gently simmer until just cooked through, 5 to 8 minutes. Add shrimp, submerging them in the liquid, and continue to cook, covered, until all seafood is cooked through, 2 to 4 minutes. Remove from heat.
5 While the shrimp are cooking, in a 12-inch skillet, bring clams, 1/4 cup wine, and 1 tablespoon olive oil to boil, covered, over high heat. Steam until clams just open, 5 to 8 minutes. Transfer opened clams to pot with seafood.
6 Once all clams have been transferred to pot, add mussels to remaining liquid in the skillet, cover, and cook over high heat until mussels have opened, 2 to 4 minutes. Transfer opened mussles with about 1/2 cup remaining cooking broth to pot with seafood.
7 Return seafood stew to a simmer to warm through. Stir parsley into stew and season with salt and pepper to taste. Divide seafood among serving bowls. Ladle broth over seafood, making sure each portion contains a balance of everything. Drizzle each portion with olive oil, garnish with fennel fronds, if desired, and serve.