Peasant's Zuppa Di Pesce Recipe

Name: Peasant's Zuppa Di Pesce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil; 4 cloves garlic, crushed; 2 cloves shallot, crushed; 2 (1/2 to 3/4 pound) whole red mullets, cut in half, scaled with head and tails removed; 1 (1 1/4 pound) whole orata (or any type of bass), cut in 4 equal parts, scaled with head and tails removed; 1 large whole skate wing, cut in 4 equal parts; 1 dozen Manila clams; 4 razor clams (optional); 1 dozen mussels; 4 langoustines, tails split (or 4 jumbo shrimp); 8 small whole seppie, remove beak (or 2 tubes of calamari, sliced into rings); 4 small baby octopus, remove beak; 2 cups dry white wine; 2 cups water; 1 (8 ounce) can peeled Italian tomatoes (or 1 pint vine ripe cherry tomatoes); 4 sprigs fresh thyme; Salt and pepper; 2 pinches dried oregano; 1/2 cup fresh chopped parsley; 6 basil leaves, chopped

Servings: persons

4 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
2 cloves shallot, crushed
2 (1/2 to 3/4 pound) whole red mullets, cut in half, scaled with head and tails removed
1 (1 1/4 pound) whole orata (or any type of bass), cut in 4 equal parts, scaled with head and tails removed
1 large whole skate wing, cut in 4 equal parts
1 dozen Manila clams
4 razor clams (optional)
1 dozen mussels
4 langoustines, tails split (or 4 jumbo shrimp)
8 small whole seppie, remove beak (or 2 tubes of calamari, sliced into rings)
4 small baby octopus, remove beak
2 cups dry white wine
2 cups water
1 (8 ounce) can peeled Italian tomatoes (or 1 pint vine ripe cherry tomatoes)
4 sprigs fresh thyme
Salt and pepper
2 pinches dried oregano
1/2 cup fresh chopped parsley
6 basil leaves, chopped

1
In a large saute pan (approximately 16-inches), add oil, garlic, and shallots.
2
Saute until garlic and shallots are a very light golden color.
3
Add all the fish to pan along with the wine, water, tomatoes, thyme, salt, pepper, and oregano.
4
Cover pan and let simmer until clams and mussels open, approximately 20 minutes.
5
Add parsley and basil and divide evenly into 4 soup bowls.
6
At Peasant, Frank floats crostini (toasted bread rubbed with olive oil, garlic, Parmigano, oregano, salt and pepper) on top of each serving.
7
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
8
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil, 4 cloves garlic, crushed, 2 cloves shallot, crushed, 2 (1/2 to 3/4 pound) whole red mullets, cut in half, scaled with head and tails removed, and more.

Yes, Peasant's Zuppa Di Pesce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peasant's Zuppa Di Pesce

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