Zuppa di Pesce

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Zuppa di Pesce

Zuppa Di Pesce is an Italian fish soup. My nana made it for us at Christmas but you can enjoy anytime you want! Enjoy


  • 1/2 cup olive oil (divided)
  • 1/4 teaspoon red pepper flakes (optional)
  • 2-3 garlic cloves, minced
  • 1 onion, finely diced
  • 1 cup dry white wine
  • 2 roma tomatoes, seeded and chopped
  • 1 bay leaf
  • 1 1/2 teaspoon dried parsley or a handful of fresh parsley, chopped
  • 2 cups fish stock (or chicken stock)
  • 2 pounds white fish fillets (cod, sea bass or halibut)
  • 1/2 pound bay scallops
  • 1 pound clams, cleaned (or mussels)
  • Sea salt and pepper to taste


  1. Lightly rinse fish and wipe with a clean white paper towel

  2. Cut fish into 2-3 inch chunks.

  3. Take a large pot (cast iron is perfect). Heat over medium heat with 2 tablespoons olive oil. Add garlic and red pepper flakes. Sauté for about 2 minutes (until the garlic turns brown). Using a slotted spoon remove garlic from pan and discard. Keep oil!

  4. Add onion and let sauté for 1 minute. Add wine, tomatoes and bay leaf and let reduce to 1/2. Add parsley then stock. And bring to a simmer.

  5. Add all fish and season with salt and pepper. Cook until clams open and fish is cooked.

  6. Keep warm on stove and let each person drizzle olive oil after they scoop soup into their bowl.

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