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.

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Zuppa Di Mare (Seafood Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions