Mediterranean Zuppa di Pesce with Frutti di Mare

Name: Mediterranean Zuppa di Pesce with Frutti di Mare
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Greek, Italian, Spanish
Ingredients: 1 whole Carrot; 1 stalk Celery; 1 whole Chili Pepper; 0.5 lb Clam; 0.5 lb Diced Tomatoes; 6 tbsp Extra-Virgin Olive Oil; 1 bunch Fresh Parsley; 1 clove Garlic; 1 clove Minced Garlic; 0.5 lb Mussel; 1 whole Onion; 1 pinch Salt & Pepper; 0.75 lb Seasoned Cod; 0.5 lb Shrimp; 4 slices Thick-Sliced White Bread; 1 cup Water; 0.5 cup White Wine; 0.5 whole Yellow Onion

Dinner 🍽️Lunch 🥪Soup 🍲 Greek 🇬🇷Italian 🇮🇹Spanish 🇪🇸 High-Protein 💪Low-Carb Comfort-Food Pescatarian 🐟

Mediterranean Zuppa di Pesce with Frutti di Mare brims with a briny, tomato-forward broth enriched by a quick stock from fish scraps and prawn shells. Gentle heat from chile, aromatic garlic, and white wine lift the sweetness of cod, clams, and mussels, perfect ladled over garlic-rubbed toast. Serve as a cozy dinner centerpiece or an elegant starter for a seafood-focused meal.

Prep15 mins
Cook50 mins
Serves4
DifficultyMedium

1

Cut the cod into pieces, keeping any scraps. Peel and devein the prawns, saving the shells and any other scraps.
2

Put the cod scraps and prawn scraps, the quartered onion, carrot, celery, salt, and pepper into a large saucepan and cover with water. Bring to a boil, then lower the heat and simmer until the fish stock is fragrant, 15 to 20 minutes.
3

Strain the fish stock and set it aside.
4

Heat olive oil in a saucepan over medium heat; cook and stir the sliced onion, red chile pepper, and minced garlic until softened, 5 to 10 minutes.
5

Pour in the wine and cook for 5 minutes. Add the tomatoes and bring to a boil. Add the cod, prawns, clams, and mussels, then pour in 1 cup fish stock. Simmer until the fish is cooked through and the clams and mussels have opened, 15 to 20 minutes.
6

Toast the bread in a toaster. Rub the cut sides of the garlic halves onto one side of the toasted bread.
7

Put a piece of toasted bread in the bottom of each serving bowl. Ladle the soup over the toasted bread and top with parsley.