Best 2 Zuppa Di Pesce E Frutti Di Mare Mediterranean Seafood Soup Recipes

In the heart of the Mediterranean Sea lies a culinary gem that captures the essence of coastal living: Zuppa di Pesce e Frutti di Mare, a seafood soup that harmonizes the flavors of ocean's bounty. Steeped in tradition, this delectable soup showcases a symphony of fresh seafood, from succulent shrimp and tender mussels to meaty calamari and delicate fish fillets, all enveloped in a rich, flavorful broth infused with Mediterranean herbs and spices. As the aroma of this savory creation fills the air, prepare to embark on a culinary journey that celebrates the beauty of the sea and the authentic flavors of the Mediterranean.

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ZUPPA DI PESCE E FRUTTI DI MARE (MEDITERRANEAN SEAFOOD SOUP)

Zuppa di Pesce e Frutti di Mare (Mediterranean Seafood Soup) image

Easy yet tasty fish soup made only with the best fresh Mediterranean fish and seafood. Use the remaining fish stock for a seafood risotto.

Provided by Giulia

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 1h5m

Yield 4

Number Of Ingredients 18

Ingredients

¾ pound cod
½ pound prawns
1 onion, quartered
1 carrot, chopped
1 stalk celery, chopped
salt and ground black pepper to taste
water to cover
6 tablespoons extra-virgin olive oil
½ small onion, sliced
1 red chile pepper, chopped
1 clove garlic, minced
½ cup dry white wine
½ pound tomatoes, chopped
½ pound clams in shell, cleaned
½ pound mussels, cleaned and debearded
4 slices bread, or more to taste
1 clove garlic, halved
1 bunch fresh parsley, chopped

Steps:

Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving any scraps.
Place cod and prawn scraps, quartered onion, carrot, celery, salt, and pepper in a large saucepan; cover with water. Bring to a boil; reduce heat and simmer until fish stock is fragrant, 15 to 20 minutes. Strain and reserve fish stock.
Heat olive oil in a saucepan over medium heat; cook and stir sliced onion, red chile pepper, and minced garlic until softened, 5 to 10 minutes. Pour in wine; cook for 5 minutes. Add tomatoes; bring to a boil. Add cod, prawns, clams, and mussels; pour in 1 cup fish stock. Simmer until fish is cooked through and clams and mussels have opened, 15 to 20 minutes.
Toast bread in a toaster. Rub garlic halves on to 1 side of toasted bread.
Place a piece of toasted bread in the bottom of each serving bowl. Ladle soup over toasted bread and top with parsley.

Nutrition Facts : Calories 531 calories, Carbohydrate 29.9 g, Cholesterol 151.9 mg, Fat 24.6 g, Fiber 3.7 g, Protein 40.7 g, SaturatedFat 3.7 g, Sodium 569.3 mg, Sugar 7.6 g

ZUPPA DI MARE (SEAFOOD SOUP)

Zuppa Di Mare (Seafood Soup) image

This recipe uses a variety of fresh seafood, so you can use them all or just what you want or have available. It is very important to prepare all the ingredients beforehand since it cooks so quickly. The last thing you want to do is overcook the lovely seafood. The inspiration for this soup is a recipe from chef Jamie Adams of Veni Vidi Vici in Atlanta, Georgia. Serve with crusty bread.

Provided by threeovens

Categories European

Time 30m

Yield 8 appetizer servings, 4 serving(s)

Number Of Ingredients 16

Ingredients

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
8 mussels, cleaned
8 littleneck clams, cleaned
1 cup dry white wine
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

Steps:

In a food processor, chop garlic and anchovies; add 2 tablespoons parsley, red pepper flakes, oregano and 2 tablespoons olive oil.
Process to form a loose paste (I had to add more of the olive oil - add up to 2 more tablespoons to process).
In a large saucepan or Dutch oven, saute softrito, over medium heat, until the garlic pieces are golden and it sizzles.
Stir in the mussels and clams, tossing to coat in sofrito.
Add wine, increase heat to medium high, and cook until reduced by half.
Stir in stock, tomato sauce, and saffron; return to a simmer.
Add diced fish and cook one minute.
Add scallops, cook one minute.
Add shrimp, cook one minute.
Add squid; taste for seasonings.
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.
Drizzle 2 tablespoons olive oil over soup and garnish with remaining parsley.

Tips:

Use the freshest seafood you can find. This will make a big difference in the flavor of the soup.
Don't be afraid to experiment with different types of seafood. You can use any combination of fish, shellfish, and crustaceans that you like.
Be careful not to overcook the seafood. Seafood cooks quickly, so it's important to keep an eye on it and remove it from the heat as soon as it's cooked through.
Season the soup to taste. You can add more salt, pepper, or herbs to taste.
Serve the soup with a side of crusty bread or rice.

Conclusion:

Zuppa di pesce e frutti di mare is a delicious and flavorful seafood soup that is perfect for a special occasion or a casual weeknight meal. With its combination of fresh seafood, aromatic vegetables, and rich broth, this soup is sure to please everyone at your table. So next time you're looking for a seafood soup recipe, give this one a try. You won't be disappointed!