Zuppa Di Pesce, or Italian Fish Soup, is a flavorful celebration of Italy’s coastal bounty. Featuring a medley of fresh seafood such as mussels, shrimp, squid, and white fish, this soup is gently simmered in a homemade fish stock infused with tomatoes, fennel, and white wine. Topped with golden garlic crostini, this hearty yet elegant […]
Rinse the fish bones under cold water, removing any blood or innards. Peel and devein the shrimp Put the fish bones and shrimp shells in a large saucepan with just enough water to cover. Bring slowly to a , skimming any foam from the surface. Add the onion, carrot, and the stems from the parsley, then simmer gently for 20 minutes.
Strain through a fine colander and measure 6 cups . If there is a little less than this, add a little water. If there is more than this, put the strained stock back into a clean saucepan and simmer until reduced to 6 cups.
Lie the squid out flat, skin side up, and a crisscross pattern into the flesh, being careful not to cut all the way through. Slice diagonally into bite-size strips.
Place the mussels in the sink under running cold water. Pick up each mussel and check that it’s firmly closed. Discard any mussels that remain open after being touched. Scrub each mussel clean with a stiff brush to get rid of any barnacles, pulling off the hairy ‘beard’ that sticks out from the shell, if it has one. them well under cold water to remove any impurities.
Heat the oil in a large saucepan and cook the onion, celery, fennel, carrot, garlic and roughly chopped parsley over medium heat for 5 to 6 minutes or until soft but not browned. Add the cayenne pepper and well.
Add the white wine, increase the heat, and cook until it is absorbed. Stir in the tomatoes, then add the fish stock and bring to a . Reduce the heat and simmer for 20 minutes.
Add the squid and washed mussels to the pan and simmer for 2 minutes. Add the scallops and shrimp and simmer for another 3 minutes. Taste and rectify the seasoning if necessary.
Heat the olive oil and crushed garlic in a large frying pan over moderately low heat. Add the slices of bread and fry on both sides until golden.
Place a slice of bread into each of four warmed serving bowls. the soup on top and serve immediately.
This recipe connects to Seafood Soups Mastery — learn the technique step by step in the video lessons.
The secret to a silky soup like this one is patience at the blending stage — take your time and pass it through a fine sieve if you want a truly professional finish. If you'd like to go deeper, Seafood Soups Mastery covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
