Roman-Style Fish Soup (Zuppa di Pesce alla Romana) Recipe

Name: Roman-Style Fish Soup (Zuppa di Pesce alla Romana)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic, chopped; pinch of red pepper flakes; 1/3 cup olive oil; 2 lb squid, cleaned and cut into 1/2-inch rings (about 1 lb when cleaned); 1 cup dry white wine; 2 tomatoes, peeled, seeded, and chopped; 2 tablespoons chopped fresh flat-leaf Italian parsley; pinch of salt; 2 cups water; 1 lb small hard-shell clams or cockles, soaked in cool water for 30 minutes and well scrubbed; 1 1/2 lb assorted firm-fleshed fish filets such as whiting, monkfish, turbot, porgy bream, red snapper, and sea bass, cut into chunks; 4 slices coarse country bread, toasted and rubbed on one side with a garlic clove

Servings: persons

2 cloves garlic, chopped
pinch of red pepper flakes
1/3 cup olive oil
2 lb squid, cleaned and cut into 1/2-inch rings (about 1 lb when cleaned)
1 cup dry white wine
2 tomatoes, peeled, seeded, and chopped
2 tablespoons chopped fresh flat-leaf Italian parsley
pinch of salt
2 cups water
1 lb small hard-shell clams or cockles, soaked in cool water for 30 minutes and well scrubbed
1 1/2 lb assorted firm-fleshed fish filets such as whiting, monkfish, turbot, porgy bream, red snapper, and sea bass, cut into chunks
4 slices coarse country bread, toasted and rubbed on one side with a garlic clove

1
In a large saucepan over medium heat, saute the garlic and pepper flakes in the olive oil until the garlic is golden, about 2 minutes.
2
Using a slotted spoon, remove the garlic and discard.
3
Add the squid and cook and stir until opaque, about 2 minutes.
4
Add the wine and simmer for 1 minute longer.
5
Add the tomatoes, parsley, and salt and cook until the juices evaporate, about 10 minutes longer.
6
Add the water and bring to a simmer.
7
Add the clams (discard any that do not close to the touch) and fish, cover, and cook until all the clams open and the fish is opaque throughout, about 5 minutes.
8
Discard any clams that failed to open.
9
Adjust the seasonings.
10
Place a bread slice in each warmed soup plate.
11
Ladle the soup over the bread and serve.

235

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 12 ingredients. The key ingredients include: 2 cloves garlic, chopped, pinch of red pepper flakes, 1/3 cup olive oil, 2 lb squid, cleaned and cut into 1/2-inch rings (about 1 lb when cleaned), and more.

Yes, Roman-Style Fish Soup (Zuppa di Pesce alla Romana) falls under the Seafood 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.

Roman-Style Fish Soup (Zuppa di Pesce alla Romana)

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