Zutaten für Zuppa Di Pesce
- 1 pound cleaned squid, rings and tentacles separated
- Large Shrimp
- Black Pepper
- 1 teaspoon salt
- Olive Oil
- Garlic Cloves
- Hot Red Pepper Flakes
- Dried Oregano
- Dry White Wine
- 6 cups water
- Littleneck Clams
- 1 pound mussels, scrubbed and debearded
- Fish Stock
- Diced Tomatoes With Juice
- 1 teaspoon sugar
- Skinless Halibut Fillet
- Fresh Basil
- Fresh Flat Leaf Parsley
- Italian Bread
- Garlic Clove
- Extra Virgin Olive Oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Zuppa Di Pesce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Zuppa Di Pesce
- Prepare the seafood: Rinse squid thoroughly under cold water and pat dry. Halve large squid rings and cut longer tentacles into 2-inch pieces. Cut squid bodies into 1/4-inch-thick slices and rings.
- Season the shrimp: Pat shrimp dry, then sprinkle with 1/4 teaspoon salt and freshly ground black pepper.
- Sear the shrimp: Heat olive oil in a large pot over medium-high heat until hot. Sear shrimp in two batches for 2 minutes per batch, until golden. Set aside.
- Sauté aromatics: Add minced garlic, red pepper flakes, and oregano to the pot and sauté for 30 seconds until fragrant.
- Deglaze the pot: Pour in white wine and 1/2 cup water. Bring to a boil.
- Cook the clams: Add clams, cover, and cook over medium-high heat until shells open (about 6-8 minutes). Remove open clams with a slotted spoon and set aside.
- Cook the mussels: Add mussels, cover, and cook until shells open (about 3-5 minutes). Remove open mussels and set aside with the clams.
- Simmer the broth: Add fish stock, remaining water, crushed tomatoes, sugar, and remaining salt to the pot. Bring to a simmer, uncovered, for 15 minutes.
- Make croutons: Preheat oven to 425°F (220°C). Arrange bread slices on a baking sheet, drizzle with olive oil, and season with salt. Bake for 10 minutes, flipping halfway through, until golden.
- Finish the soup: Add halibut to the simmering broth and cook for 2 minutes until just cooked through. Stir in the reserved clams, mussels, and shrimp. Remove from heat and let stand, covered, for 1 minute.
- Garnish and serve: Stir in fresh basil and parsley. Serve immediately with garlic-rubbed croutons for dipping.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
25g
Fat
16g
Carbs
11g
