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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!