Zuppa di Pesce

Recipe courtesy of Alberto’s Ristorante.


Fish Broth

  • ½ cup olive oil
  • 1 large onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 rib celery, finely chopped
  • 4 cloves of garlic, finely chopped
  • 2 tablespoons grated orange peel
  • 2 pinches of saffron
  • 2 cups fresh plum tomatoes, crushed by hand
  • 6 cups fish stock
  • ¼ cup fresh parsley, finely chopped
  • ¼ cup fresh basil, finely chopped
  • salt & pepper to taste


  • 12 clams
  • 12 mussels
  • 8 shrimp
  • 4 large scallops
  • ½ pound squid, cut into rings
  • 1 pound monk fish (or other hard white fish) cubed

Spicy Potato Aioli

  • 2 large boiled potatoes, mashed
  • 4 cloves garlic, minced
  • ½ cup olive oil
  • 2 teaspoons crushed red pepper flakes
  • salt and pepper to taste


Fish Broth Directions

  1. In a large pan, heat olive oil and sauté the onion, carrot, celery and garlic until translucent, about 6-8 minutes. Add orange peel, saffron, plum tomatoes and fish stock. Bring to a boil. Lower heat and simmer for about 8 minutes. Flavor with parsley, basil, salt and pepper.

Seafood Directions

  1. Add clams and mussels to the prepared fish broth. Cover and bring to a boil. Boil for about 5 minutes. Uncover, lower heat and add the rest of the seafood and fish. Simmer until all the seafood is cooked, 3 to 5 minutes.

Spicy Potato Aioli Directions

  1. Combine all ingredients in a bowl and mix.

Serve the Zuppa di Pesce in a large individual bowl and add the potato aioli as desired. Serve with garlic bread crostini.

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