3 August, 2016
Zuppa di Pesce aka Italian Seafood Soup
You can make your Zuppa di Pesce as spicy or as smooth as you want. It will still turn out great and have you cooking like a chef.
In the interest of time and ease of preparation I suggest using frozen or canned seafood. We like frozen. The shells still being on the clams and mussels help the look and taste.
But, it’s even a little faster and still tastes great with canned seafood.
If you want some pasta with your Zuppa di Pesce put a pot of water on to boil and add the salt. . Put a large Sauté pan on at medium high and add the marinara sauce, the lemon juice (and the rinds) and the pepper flakes. If you are going to use store bought marinara we recommend Barilla. When the pasta water comes to a boil add the pasta and mix it right away. It should be done al dente at about the same time as your Zuppa di Pesce
Add the clams, mussels and calamari. Bring it up to a fast simmer and lower the heat just enough to maintain the simmer. Simmer for about five minutes stirring a few times as it cooks.
When the calamari is soft add the shrimp and stir them into the mix.
When the shrimp are opaque serve up your Zuppa di Pesce with the pasta. Garnish with a little chopped fresh basil or parsley and some grated parmesan cheese. We had a bottle of Merlot with ours and it paired up real well. Bon Appetito!