Zuppa Di Pesce
If you want to feel like you’re feasting on the Adriatic coast, then you’ve got to make this zuppa di pesce recipe. A staple dish for any traditional Italian-American feast of the seven fishes, this stewy seafood dish is as beautiful as it is comforting.
Ingredients
- 6 tbsp. extra-virgin olive oil, divided, plus more for drizzling
- 1 lb. (13/15) colossal tail-on shrimp, peeled if desired, deveined
- 1 3/4 tsp. kosher salt, divided
- 1 Vidalia or yellow onion, finely chopped (about 2 c.)
- 4 oil-packed anchovy fillets, drained, coarsely chopped
- 10 cloves garlic, finely chopped
- 3/4 tsp. freshly ground black pepper, divided
- 3/4 c. dry white wine
- 2 lb. mussels, debearded
- 12 to 14 littleneck clams (about 1 1/4 lb.), scrubbed
- 1 (28-oz.) can crushed tomatoes
- 1 (15-oz.) can tomato puree
- 1 lb. cleaned squid, body and tentacles cut into 3/4" rings
- Zest of 1 lemon
- 1/3 c. chopped fresh Italian parsley
Directions
- Step 1In a large 12" skillet over medium-high heat, heat 3 tablespoons oil. Cook shrimp, turning once, until pink and just cooked through, about 2 minutes per side; season with 1/4 teaspoon salt. Transfer shrimp and any accumulated juices to a plate.
- Step 2In same skillet over medium-high heat, heat 3 tablespoons oil. Cook onion and anchovies, stirring often, until onions are lightly golden brown and softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Using the back of a spoon, smash anchovies into onion mixture until mostly dissolved; season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Step 3Reduce heat to medium. Add wine and bring to a simmer. Cook, stirring, until slightly reduced, about 1 minute. Add mussels and clams; season with 1/2 teaspoon salt. Cover and cook 5 minutes. Add crushed tomatoes and tomato puree; season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer, then reduce heat to low. Cover and cook until shellfish begins to open, about 10 minutes; discard any shellfish that do not open.
- Step 4Add squid and cook, stirring, until lightly golden brown and cooked through, 1 to 2 minutes. Add shrimp and any accumulated juices, lemon zest, and parsley and toss until warmed through.