Imagine a steaming bowl of seafood soup that captures the essence of the Tuscan coastline in every single bite! This legendary Zuppa di Pesce from Viareggio isn't just a recipe - it's a culinary journey that will transport you straight to the sun-drenched shores of Italy. Packed with fresh seafood, aromatic herbs, and a rich, soul-warming broth, this dish is about to become your new obsession. Whether you're a seasoned home chef or a curious food lover, get ready to unlock the secrets of an authentic Italian seafood experience that will make your taste buds dance with Mediterranean delight!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 500g mixed seafood (shrimp, mussels, fish)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups fish stock
- Fresh parsley, chopped
- Olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the mixed seafood under cold water to remove any sand or grit, and set aside. Chop the onion and mince the garlic. If using whole fish, cut it into bite-sized pieces.
- In a large pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, being careful not to let it burn.
- Stir in the can of diced tomatoes (with their juices) and cook for about 5 minutes, allowing the flavors to meld together.
- Pour in the fish stock and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 10 minutes to develop the flavors.
- Season the broth with salt and pepper to taste. Add the mixed seafood to the pot, ensuring that everything is submerged in the liquid. Cook for an additional 15-20 minutes, or until the seafood is cooked through and tender.
- While the seafood is cooking, chop fresh parsley and set aside for garnish.
- Once the seafood is cooked, taste the broth again and adjust the seasoning if necessary. Remove the pot from heat.
- To serve, ladle the zuppa di pesce into bowls and garnish with the chopped fresh parsley. Drizzle a little olive oil on top if desired.
- Enjoy your delicious zuppa di pesce from Viareggio with some crusty bread on the side to soak up the flavorful broth!
Tips
- Always use the freshest seafood possible - it makes a world of difference in flavor and texture.
- Don't rush the sautéing of onions and garlic; this builds a flavor foundation for your entire dish.
- Be careful not to overcook the seafood - it should be tender, not rubbery.
- Choose a variety of seafood for complexity: mix shrimp, mussels, and white fish for best results.
- A good quality fish stock is crucial - if homemade isn't an option, choose a high-quality store-bought version.
- Serve immediately after cooking to preserve the seafood's delicate texture and temperature.
- Pair with a crisp white wine from Tuscany for an authentic dining experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
