Zuppa di Pesce: Italian Seafood Stew That Tastes Like the Sea I Left Behind

Some dishes are time machines. Mine is zuppa di pesce, the Italian seafood stew that tastes like the sea I left behind: salt spray, late-summer tomatoes, and the clatter of shells on a tablecloth. This Italian fish and tomato stew recipe builds its broth with fennel and shallots for sweetness, white wine for brightness, and a handful of red pepper for gentle heat. Add each seafood in stages so nothing turns rubbery. It's rustic enough for a Tuesday, elegant enough for company. Serve it with grilled bread and lemon, or spoon it over spaghetti the way coastal kitchens do.

Gluten-freeDairy-free

Ingredients

Steps

1
In a large, heavy-bottomed pot, warm the olive oil over medium heat. Add the shallots and fennel with a pinch of salt and cook, stirring occasionally, until soft and translucent, 3-4 minutes.
2
Add the garlic and red pepper flakes and cook until fragrant, 1-2 minutes. Pour in the white wine and let it bubble for a minute, scraping up any browned bits from the bottom of the pot.
3
Add the fish stock, crushed tomatoes, bay leaf, oregano, and a little salt and pepper. Bring to a simmer and cook uncovered for 15-20 minutes so the flavors come together.
4
Add the cod chunks and simmer gently for 2 minutes — just until the fish begins to turn opaque.
5
Add the mussels and clams, cover the pot, and cook for 4 minutes, until most of the shells have opened.
6
Add the shrimp and scallops, re-cover, and cook 2-3 minutes more, until the shrimp are pink and the scallops are opaque. Discard any mussels or clams that haven't opened.
7
Remove from the heat, season to taste, and stir in the fresh basil and parsley. Ladle into warm bowls and serve with lemon wedges and crusty bread or spaghetti.

Chef's Notes

Keep the broth at a gentle simmer, never a rolling boil, once the seafood goes in. Layer it: cod and heavy-shelled shellfish first, then delicate shrimp and scallops last, so every piece is just cooked through. If you'd rather use squid, soak the cleaned rings in water with a spoonful of baking soda for 15 minutes before adding them.

Pairing

Crusty bread to soak up the broth, or cooked spaghetti ladled with the stew. A dry, chilled Italian white — Vermentino, Pinot Grigio, or Falanghina — cuts through the tomatoes nicely.