Zuppa di Mare (Seafood Soup)


zuppa di mare2

I make this soup all the time.  It has all of my husband’s favorite things in it and, as an added extra bonus, it is not very “fishy” tasting.  You could make it with seafood stock or clam juice if you like, but I prefer chicken broth.

 

Zuppa di Mare (Seafood Soup)

Ingredients

Sofrito:

  • 2 garlic cloves, peeled
  • 4 anchovies (about 1 ounce)
  • 3 tablespoons fresh chopped parsley, divided
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried oregano
  • 6 tablespoons extra virgin olive oil, divided

Soup:

  • 8 mussels, scrubbed clean
  • 8 littleneck clams, scrubbed clean
  • 1 cup dry white wine
  • 1 1/2 cups vegetable stock or 1 1/2 cups fish stock or 1 1/2 cups chicken stock or 1 1/2 cups clam juice
  • 1 cup tomato sauce
  • 1 pinch saffron
  • 1/2 pound white fish fillet, cut into bite sized dice (grouper, swordfish, halibut, snapper)
  • 4 sea scallops
  • 8 large shrimp, peeled and de-veined
  • 1/2 pound calamari, cleaned and sliced crosswise into rings

zuppa

 Instructions

In a food processor, chop the 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, garnish with remaining parsley, and serve.

 

Serves 8.

zuppa de mare

 

4 Comments Add yours

  1. I had a look at your blog today and this recipe looks so attractive that I really need to prepare something like this for dinner as it is light and after the holidays this is perfect. I’m sorry I don’t have the selection of seafood you had for this recipe, I will have to reduce the recipe to the ingredients available. I’m sure this will be delicious!

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  2. Wow this was delicious!
    I did not have 8 mussels, 8 littleneck and 4 sea scallops clams so I doubled the quantity of white fish. Instead of big calamari I had mini ones that I forgot I had in the freezer! 🙂 Instead of tomato sauce I used 4 fresh Roma tomatoes finely diced and I added one small red onion really finely chopped. I forgot to peel the shrimps, but this was not a problem. I had to use frozen parsley, but this has no impact with the taste.
    Finally I had to change much less than expected and the result was amazing!
    We enjoyed it with focaccia with rosemary (I had some pieces in the freezer as well)!
    Thanks a lot for this great recipe, I had fun preparing this and we all enjoyed it very much.

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  3. threeovens says:

    I’m so glad you guys enjoyed the soup. Something like this just depends on getting the broth to your liking. Then add in whatever you like.

    Like

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