Zuppa di Pesce (Italian Fish and Tomato Stew Recipe)
Prep Time:
5 minutes
Cook Time:
27 minutes
Servings:
6 portions
Ingredients
  • 2 tablespoons olive oil
  • 2 shallots, finely diced
  • 1 fennel bulb, diced
  • 3 cloves garlic, crushed
  • ¼ teaspoon chili flakes
  • 1 cup white wine
  • 3 ½ cups fish stock
  • 2 (14-ounce) cans diced tomatoes
  • 3 stalks fresh oregano
  • 1 bay leaf
  • Salt, to taste
  • Pepper, to taste
  • 10 ounces cod, sliced into chunks
  • 1 pound fresh mussels
  • 14 ounces clams
  • 7 ounces large shrimp
  • 7 ounces scallops
Directions
  1. Heat the olive oil in a large, deep, heavy-bottomed pan over medium heat.
  2. Saute the shallots and fennel for 3 to 4 minutes.
  3. Add the garlic and chili flakes and sauté for another 1 to 2 minutes.
  4. Add the white wine, fish stock, tinned tomatoes, fresh oregano, bay leaf, and salt and pepper.
  5. Simmer the mixture for 15 to 20 minutes.
  6. Add the cod to the stew and cook for 2 minutes.
  7. Add the mussels and clams and cook for another 4 minutes.
  8. Finally, add the shrimp and the scallops and cook for another 2 to 3 minutes.
  9. Once the shrimp are pink and the mussels and clams have opened, remove the stew from the heat and serve.