Zuppa di Pesce from Amalfi Recipe

Name: Zuppa di Pesce from Amalfi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil; 1 rib celery, finely chopped; 4 cloves garlic, thinly sliced; 1 medium red onion, finely chopped; 1 tablespoon crushed red pepper flakes; 2 cups basic tomato sauce, recipe follows; 2 cups dry white wine; 1 cup chopped fresh tomatoes; 8 giant crayfish; 8 mussels, scrubbed, bearded and rinsed; 8 razor clams; 4 young red mullet; 4 (1-inch thick) slices country bread; 1 clove garlic; 2 bunches Italian parsley, finely chopped to yield 1/2 cup; 1 bunch fresh marjoram, leaves only; All recipes copyright 2000, Mario Batali. All rights reserved; 1/4 cup extra virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 4 garlic cloves, peeled and thinly sliced; 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried; 1/2 medium carrot, finely shredded; 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved; Salt, to taste

Servings: persons

4 tablespoons extra-virgin olive oil
1 rib celery, finely chopped
4 cloves garlic, thinly sliced
1 medium red onion, finely chopped
1 tablespoon crushed red pepper flakes
2 cups basic tomato sauce, recipe follows
2 cups dry white wine
1 cup chopped fresh tomatoes
8 giant crayfish
8 mussels, scrubbed, bearded and rinsed
8 razor clams
4 young red mullet
4 (1-inch thick) slices country bread
1 clove garlic
2 bunches Italian parsley, finely chopped to yield 1/2 cup
1 bunch fresh marjoram, leaves only
All recipes copyright 2000, Mario Batali. All rights reserved
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste

1
In a large casserole, heat the olive oil over moderate heat.
2
Add the celery, garlic, onion, and pepper flakes and cook until translucent, about 6 to 8 minutes.
3
Add the tomato sauce, wine and tomatoes and bring to a boil.
4
Add the fish, and shellfish, cover and bring to a boil.
5
Uncover and reduce the heat to a simmer until the shellfish have opened, 5 to 6 minutes.
6
Toast the bread and, while still hot, rub with the garlic.
7
Lay 1 slice in each of 4 bowls.
8
Divide the seafood among the 4 bowls, then divide the broth among the bowls, and sprinkle each bowl with parsley.
9
Garnish with marjoram leaves.
10
Serve immediately.
11
In a 3-quart saucepan, heat the olive oil over medium heat.
12
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
13
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
14
Add the tomatoes and juice and bring to a boil, stirring often.
15
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
16
Season with salt and serve.
17
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

518

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 24 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil, 1 rib celery, finely chopped, 4 cloves garlic, thinly sliced, 1 medium red onion, finely chopped, and more.

Yes, Zuppa di Pesce from Amalfi 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.

That's it — enjoy your meal!

Zuppa di Pesce from Amalfi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions