Roman Style Fish Soup Zuppa Di Pesce Alla Romana Recipes

ZUPPA DI PESCE (ITALIAN FISH SOUP)

Zuppa di Pesce (Italian Fish Soup) image

Zuppa di Pesce, an Italian fish soup, is a simple but delicious combination of garlic, tomatoes, white wine, fish stock, fresh fish, shellfish and herbs.

Provided by Craig Fear

Number Of Ingredients 14

Ingredients

2 TBSPs olive oil
3-4 cloves garlic
Grated zest of 1 lemon
3-4 sprigs fresh thyme
1 28 ounce can San Marzano tomatoes
1/2 cup white wine (optional)
1 quart fish stock
1 pound mussels (1 pound littleneck clams is OK too)
1 pound black sea bass fillet or other lean whitefish
1 pound wild-caught Gulf shrimp (1 pound scallops is OK too)
Fresh basil (chopped)
Fresh parsley (chopped)
Lemon wedges
Salt and pepper

Steps:

Heat the olive oil in a medium stock pot over medium heat, add garlic and saute for about 2 minutes, stirring frequently, being careful not to burn.
Add the tomatoes and optional white wine, raise heat to medium-high and simmer for 3-4 minutes.
Add the stock and bring to a gentle boil.
Add clams, cover and reduce heat to medium low. Simmer 5-7 minutes or until shells open.
Add mussels and simmer 3-5 minutes or until shells open.
Add fish and shrimp and simmer about 5-10 minutes or until fish is cooked through and easily flakes apart.

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