Zuppa Di Mare (Seafood Soup) Recipe

Name: Zuppa Di Mare (Seafood Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sofrito; 2 garlic cloves, peeled; 4 anchovies (about 1 ounce); 3 tablespoons fresh parsley, chopped divided; 1/4 teaspoon crushed red pepper flakes; 1/2 teaspoon dried oregano; 6 tablespoons extra virgin olive oil, divided; Soup; 8 mussels, cleaned; 8 littleneck clams, cleaned; 1 cup dry white wine; 1 1/2 1 1/2 cups chicken stock or 1 1/2 cups clam juice; 1 cup tomato sauce; 1 pinch saffron; 1/2 lb white fish fillet, cut into bite sized dice (grouper, swordfish, halibut, snapper); 4 sea scallops; 8 large shrimp, peeled and deveined; 1/2 lb calamari, cleaned and sliced crosswise into rings

Servings: persons

Sofrito
2 garlic cloves, peeled
4 anchovies (about 1 ounce)
3 tablespoons fresh parsley, chopped divided
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
6 tablespoons extra virgin olive oil, divided
Soup
8 mussels, cleaned
8 littleneck clams, cleaned
1 cup dry white wine
1 1/2 1 1/2 cups chicken stock or 1 1/2 cups clam juice
1 cup tomato sauce
1 pinch saffron
1/2 lb white fish fillet, cut into bite sized dice (grouper, swordfish, halibut, snapper)
4 sea scallops
8 large shrimp, peeled and deveined
1/2 lb calamari, cleaned and sliced crosswise into rings

1
In a food processor, chop garlic and anchovies; add 2 tablespoons parsley, red pepper flakes, oregano and 2 tablespoons olive oil.
2
Process to form a loose paste (I had to add more of the olive oil - add up to 2 more tablespoons to process).
3
In a large saucepan or Dutch oven, saute softrito, over medium heat, until the garlic pieces are golden and it sizzles.
4
Stir in the mussels and clams, tossing to coat in sofrito.
5
Add wine, increase heat to medium high, and cook until reduced by half.
6
Stir in stock, tomato sauce, and saffron; return to a simmer.
7
Add diced fish and cook one minute.
8
Add scallops, cook one minute.
9
Add shrimp, cook one minute.
10
Add squid; taste for seasonings.
11
By this time the shells should have opened (sometimes the shellfish, especially the mussels, open before this point and I remove them so they don't get rubbery, then return them at the end), if not cover for a minute or so, until they open; discard any shells that do not open.
12
Drizzle 2 tablespoons olive oil over soup and garnish with remaining parsley.

550

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 18 ingredients. The key ingredients include: Sofrito, 2 garlic cloves, peeled, 4 anchovies (about 1 ounce), 3 tablespoons fresh parsley, chopped divided, and more.

Yes, Zuppa Di Mare (Seafood Soup) 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.

Zuppa Di Mare (Seafood Soup)

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