Zuppa Di Pesce E Frutti Di Mare Mediterranean Seafood Soup

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ZUPPA DI MARE (SEAFOOD SOUP)



Zuppa Di Mare (Seafood Soup) image

This recipe uses a variety of fresh seafood, so you can use them all or just what you want or have available. It is very important to prepare all the ingredients beforehand since it cooks so quickly. The last thing you want to do is overcook the lovely seafood. The inspiration for this soup is a recipe from chef Jamie Adams of Veni Vidi Vici in Atlanta, Georgia. Serve with crusty bread.

Provided by threeovens

Categories     European

Time 30m

Yield 8 appetizer servings, 4 serving(s)

Number Of Ingredients 16

2 garlic cloves, peeled
4 anchovies (about 1 ounce)
3 tablespoons fresh parsley, chopped divided
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
6 tablespoons extra virgin olive oil, divided
8 mussels, cleaned
8 littleneck clams, cleaned
1 cup dry white wine
1 1/2 cups chicken stock or 1 1/2 cups clam juice
1 cup tomato sauce
1 pinch saffron
1/2 lb white fish fillet, cut into bite sized dice (grouper, swordfish, halibut, snapper)
4 sea scallops
8 large shrimp, peeled and deveined
1/2 lb calamari, cleaned and sliced crosswise into rings

Steps:

  • In a food processor, chop garlic and anchovies; add 2 tablespoons parsley, red pepper flakes, oregano and 2 tablespoons olive oil.
  • Process to form a loose paste (I had to add more of the olive oil - add up to 2 more tablespoons to process).
  • In a large saucepan or Dutch oven, saute softrito, over medium heat, until the garlic pieces are golden and it sizzles.
  • Stir in the mussels and clams, tossing to coat in sofrito.
  • Add wine, increase heat to medium high, and cook until reduced by half.
  • Stir in stock, tomato sauce, and saffron; return to a simmer.
  • Add diced fish and cook one minute.
  • Add scallops, cook one minute.
  • Add shrimp, cook one minute.
  • Add squid; taste for seasonings.
  • By this time the shells should have opened (sometimes the shellfish, especially the mussels, open before this point and I remove them so they don't get rubbery, then return them at the end), if not cover for a minute or so, until they open; discard any shells that do not open.
  • Drizzle 2 tablespoons olive oil over soup and garnish with remaining parsley.

ZUPPA DI PESCE E FRUTTI DI MARE (MEDITERRANEAN SEAFOOD SOUP)



Zuppa di Pesce e Frutti di Mare (Mediterranean Seafood Soup) image

Easy yet tasty fish soup made only with the best fresh Mediterranean fish and seafood. Use the remaining fish stock for a seafood risotto.

Provided by Giulia

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 1h5m

Yield 4

Number Of Ingredients 18

¾ pound cod
½ pound prawns
1 onion, quartered
1 carrot, chopped
1 stalk celery, chopped
salt and ground black pepper to taste
water to cover
6 tablespoons extra-virgin olive oil
½ small onion, sliced
1 red chile pepper, chopped
1 clove garlic, minced
½ cup dry white wine
½ pound tomatoes, chopped
½ pound clams in shell, cleaned
½ pound mussels, cleaned and debearded
4 slices bread, or more to taste
1 clove garlic, halved
1 bunch fresh parsley, chopped

Steps:

  • Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving any scraps.
  • Place cod and prawn scraps, quartered onion, carrot, celery, salt, and pepper in a large saucepan; cover with water. Bring to a boil; reduce heat and simmer until fish stock is fragrant, 15 to 20 minutes. Strain and reserve fish stock.
  • Heat olive oil in a saucepan over medium heat; cook and stir sliced onion, red chile pepper, and minced garlic until softened, 5 to 10 minutes. Pour in wine; cook for 5 minutes. Add tomatoes; bring to a boil. Add cod, prawns, clams, and mussels; pour in 1 cup fish stock. Simmer until fish is cooked through and clams and mussels have opened, 15 to 20 minutes.
  • Toast bread in a toaster. Rub garlic halves on to 1 side of toasted bread.
  • Place a piece of toasted bread in the bottom of each serving bowl. Ladle soup over toasted bread and top with parsley.

Nutrition Facts : Calories 531 calories, Carbohydrate 29.9 g, Cholesterol 151.9 mg, Fat 24.6 g, Fiber 3.7 g, Protein 40.7 g, SaturatedFat 3.7 g, Sodium 569.3 mg, Sugar 7.6 g

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