Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, chopped (about 1 ½ cups)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon red pepper flakes (or more to taste)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 4 cups fish stock (or clam juice, 946 ml)
  • 1 cup dry white wine (like Pinot Grigio, 237 ml)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 pound mussels, scrubbed and debearded (454g)
  • 1 pound clams, scrubbed (454g)
  • 1 pound large shrimp, peeled and deveined (454g)
  • 1 pound firm white fish (such as cod, halibut, or snapper), cut into 1-inch pieces (454g)
  • ½ pound calamari tubes, cleaned and cut into rings (227g)
  • Fresh parsley, chopped
  • Lemon wedges
  • Crusty bread for serving

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Add garlic and red pepper flakes and cook until fragrant.
  2. Stir in crushed tomatoes, tomato sauce, fish stock (or clam juice), white wine, oregano, basil, and bay leaf. Season with salt and pepper. Bring to a simmer and cook for 15 minutes.
  3. Add the mussels and clams to the pot. Cover and cook until the shells open. Discard any mussels or clams that do not open.
  4. Add the shrimp, white fish, and calamari to the pot. Simmer until the shrimp are pink and cooked through, the fish is opaque, and the calamari is tender. Be careful not to overcook the seafood!
  5. Taste the broth and adjust seasoning with salt and pepper as needed. Remove the bay leaf.
  6. Ladle the Zuppa di Pesce into bowls. Garnish with fresh parsley and serve with lemon wedges and crusty bread.