How to make it
8 steps. Take it one step at a time.
Heat the olive oil
In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened and translucent.
7 minStir in the minced garlic and red pepper flakes
Stir in the minced garlic and red pepper flakes. Cook for another minute until fragrant, being careful not to burn the garlic.
1 minPour in the dry white wine
Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until reduced by half.
3 minAdd the crushed tomatoes and fish stock
Add the crushed tomatoes and fish stock. Bring the mixture to a simmer, then reduce heat to low and cook for 15 minutes to allow the flavors to meld.
15 minGently add the white fish chunks and squid rings
Gently add the white fish chunks and squid rings to the pot. Simmer for 3-4 minutes.
4 minAdd the shrimp, mussels, and clams
Add the shrimp, mussels, and clams. Cover the pot with a lid and cook for 5-7 minutes, or until the shrimp are pink and the mussels and clams have opened. Discard any shells that do not open.
7 minSeason the soup with salt and black pepper
Season the soup with salt and black pepper to taste. Stir in half of the chopped parsley.
Ladle the zuppa into bowls, garnish
Ladle the zuppa into bowls, garnish with the remaining parsley, and serve immediately with toasted crusty bread slices.
A little kitchen wisdom
Always ensure your shellfish are thoroughly cleaned before cooking. Discard any mussels or clams that remain closed after the cooking process. For the best flavor, use a homemade fish stock if available.
