Neapolitan-style Zuppa di Pesce with Rustic Tomato Sauce

Ingredients

In this Neapolitan adaptation, the French Soupe de poisson à la rouille is transformed into a vibrant and aromatic seafood soup with a rustic tomato sauce. The Neapolitan version incorporates the flavors and ingredients commonly found in the region, such as garlic, onions, basil, and oregano. The soup celebrates the freshness of the seafood by using a variety of Mediterranean catch, including mussels, clams, shrimp, and white fish. The Neapolitan-style Zuppa di Pesce is a delightful fusion of French and Italian culinary traditions, resulting in a unique and flavorful dish. We alse have the original recipe for Soupe de poisson à la rouille, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1 cup (240ml) fish stock 1 cup (240ml) fish stock
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon red pepper flakes (optional)
• 1 pound (450g) mixed seafood (mussels, clams, shrimp, white fish) 1 pound (450g) mixed seafood (mussels, clams, shrimp, white fish)
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the crushed tomatoes, fish stock, white wine, dried basil, dried oregano, bay leaf, and red pepper flakes (if using). Stir well to combine.
3. 3.
   Bring the mixture to a simmer and let it cook for about 15 minutes, allowing the flavors to meld together.
4. 4.
   Add the mixed seafood to the pot and season with salt and pepper to taste. Stir gently to combine.
5. 5.
   Cover the pot and let the soup simmer for another 10-15 minutes, or until the seafood is cooked through and the flavors have developed.
6. 6.
   Remove the bay leaf from the soup. Taste and adjust the seasoning if needed.
7. 7.
   Ladle the Neapolitan-style Zuppa di Pesce into bowls and garnish with fresh basil leaves.
8. 8.
   Serve hot and enjoy the flavors of the Mediterranean.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the soup. Overcooking the seafood can result in a rubbery texture, so be mindful of the cooking time for each type of seafood.

Tips & Tricks

• For a spicier kick, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
• Serve the Neapolitan-style Zuppa di Pesce with crusty bread to soak up the flavorful broth.
• Feel free to customize the seafood selection based on your preferences and availability.
• To enhance the seafood flavor, you can add a splash of white wine during the cooking process.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Neapolitan-style Zuppa di Pesce in individual bowls, accompanied by crusty bread for dipping. Garnish each bowl with fresh basil leaves to add a touch of freshness and aroma.

Presentation advice

Present the Neapolitan-style Zuppa di Pesce in a rustic ceramic bowl, allowing the vibrant colors of the seafood and tomato broth to shine through. Pair it with a side of crusty bread and a sprig of fresh basil for an inviting and appetizing presentation.