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Zuppa di Pesce

6 servings
6 servings


  • 1 carrot, finely diced
  • 1 red onion, finely diced
  • 1 stalk celery, finely diced
  • 2 stalk leeks, cleaned and finely diced
  • 1 stalk fennel bulb, finely diced
  • 1 quart canned italian plum tomatoes chopped with juice
  • 1/2 cup olive oil
  • 1 teaspoon spicy red pepper flakes
  • 1 teaspoon dry oregano
  • 1 cup white wine
  • 1 cup clam juice (1 cup extra if needed)
  • 2 tablespoon fresh garlic, chopped
  • 1 pound filet of sea bass cut in 4 pieces
  • 12 head -on shrimp peeled and cleaned
  • 20 head clams (manila)
  • 12 head cleaned mussels
  • 1 pound calamari cleaned and cut in slices
  • 2 cup canned cannellini beans, rinsed and drained
  • 2 tablespoon fresh basil, chopped


Baking Directions:


In a large sauté pan over medium heat, sauté the carrot, onion, celery, leek, fennel, and tomatoes in ½ cup olive oil.

Add the red pepper and oregano.

2. Add the white wine and reduce to half over medium heat.

Add the clam juice and cook over medium to low heat for 15 to 25 minutes.

Season with salt and pepper.

3. In a large pot over low heat, sauté the garlic in ½ cup olive oil for 2 minutes, or until golden brown.

Pan sear the fish and seafood at the same time and sauté for 2 minutes until golden brown on each side.

Add the sauce and beans, and cook for about 15 minutes over low heat.

Add extra clam juice if necessary if it seems too dense.

Garnish with basil and serve.