Zuppa Pesce Recipe

Rinse fish pieces and pat dry with paper towels; season lightly with salt and pepper. Rinse shrimp and pat dry. Rinse calamari and drain. Scrub clams under cold running water; discard any open clams that do not close when tapped.

If clams have grit, soak in cold salted water for 20 minutes, then drain and rinse again.

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush each slice lightly with the 2 tbs olive oil and sprinkle with the 1/4 tsp sea salt.

Toast in the oven 6–8 minutes, turning once, until golden and crisp. Remove and, while still warm, rub each slice with the cut garlic clove to impart flavor. Set aside.

In a large heavy-bottomed pot or Dutch oven, heat 3 tbs olive oil and 1 tbs butter over medium heat until butter melts.

Add the chopped onion, celery, and carrot. Sauté, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic and red chili flakes; cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Pour in the 3 tbs dry white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by about half, ~2 minutes.

Stir in the 1 tbs tomato paste and cook 1 minute to remove raw flavor.

Add the 14 oz chopped tomatoes, 2 cups fish stock (or clam juice), 1/2 cup water (if using), thyme sprigs, and bay leaf. Stir to combine.

Bring the mixture to a gentle simmer, reduce heat to low, and let simmer uncovered 12–15 minutes to meld flavors. Taste and add 1/4 tsp sugar if tomatoes are too acidic, then season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste.

Remove and discard the thyme sprigs and bay leaf from the broth. Keep the broth at a gentle simmer (not a rolling boil) to prevent toughening the seafood.

Add the clams to the pot first, nestling them into the broth. Cover and cook for 4–6 minutes until most clams open. Using tongs or a slotted spoon, remove opened clams to a bowl; reserve the liquid in the pot. Discard any clams that remain tightly closed after cooking.

Add the fish pieces to the simmering broth and cook 3–4 minutes, until the fish is opaque and just cooked through.

Add the shrimp and calamari rings, stir gently, and cook another 2–3 minutes until shrimp are pink and opaque and calamari is tender. Avoid overcooking.

Return the reserved opened clams to the pot to warm through for 1 minute. Taste the stew and adjust seasoning with salt and pepper as needed.

Turn off the heat and stir in chopped parsley and chiffonaded basil (if using). Drizzle the 1 tsp finishing olive oil over the stew and gently swirl to combine.

Ladle the Zuppa di Pesce into bowls, making sure each bowl gets a mix of fish, shrimp, calamari, and clams. Serve with warm garlic crostini on the side and lemon wedges for squeezing over the stew.

Optional: sprinkle a few extra chopped parsley leaves over each bowl and add an extra pinch of red pepper flakes for those who want more heat.