Best Neapolitan Seafood Soup Recipes

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ZUPPA DI PESCE (ITALIAN FISH SOUP)



Zuppa di Pesce (Italian Fish Soup) image

Zuppa di Pesce, an Italian fish soup, is a simple but delicious combination of garlic, tomatoes, white wine, fish stock, fresh fish, shellfish and herbs.

Provided by Craig Fear

Categories     Main Course

Number Of Ingredients 14

2 TBSPs olive oil
3-4 cloves garlic
Grated zest of 1 lemon
3-4 sprigs fresh thyme
1 28 ounce can San Marzano tomatoes
1/2 cup white wine (optional)
1 quart fish stock
1 pound mussels (1 pound littleneck clams is OK too)
1 pound black sea bass fillet or other lean whitefish
1 pound wild-caught Gulf shrimp (1 pound scallops is OK too)
Fresh basil (chopped)
Fresh parsley (chopped)
Lemon wedges
Salt and pepper

Steps:

  • Heat the olive oil in a medium stock pot over medium heat, add garlic and saute for about 2 minutes, stirring frequently, being careful not to burn.
  • Add the tomatoes and optional white wine, raise heat to medium-high and simmer for 3-4 minutes.
  • Add the stock and bring to a gentle boil.
  • Add clams, cover and reduce heat to medium low. Simmer 5-7 minutes or until shells open.
  • Add mussels and simmer 3-5 minutes or until shells open.
  • Add fish and shrimp and simmer about 5-10 minutes or until fish is cooked through and easily flakes apart.

NEAPOLITAN SEAFOOD SOUP



Neapolitan Seafood Soup image

Make and share this Neapolitan Seafood Soup recipe from Food.com.

Provided by Tootsie

Categories     European

Time 55m

Yield 8 serving(s)

Number Of Ingredients 16

3 cloves garlic, divided
2 tablespoons extra virgin olive oil
1 large onion, coarsely chopped
1 yellow bell peppers or 1 orange bell pepper, coarsely chopped
2 teaspoons dried oregano
1/4 teaspoon crushed red pepper flakes
1 cup dry light red wine
1 (28 ounce) can crushed plum tomatoes
3 cups water
2 (8 ounce) bottles clam juice
1/3 cup minced fesh Italian parsley
1/2 teaspoon salt
3/4 lb shelled deveined uncooked medium shrimp
3/4 lb sea scallops
3/4 lb chopped fresh clam
8 slices Italian bread, toasted

Steps:

  • Mince 2 of the garlic cloves.
  • Heat oil in a heavy large pot over medium heat until hot.
  • Add onion, bell pepper, minced garlic, oregano and red pepper.
  • Cover and cook 5 to 8 minutes or until soft, stirring occasionally.
  • Add wine.
  • Increase heat to medium-high; cook 5 minutes or until wine is reduced by half.
  • Add tomatoes, water, clam juice, parsley and salt.
  • Bring to a boil; reduce heat to low.
  • Cover and cook 15 minutes, stirring occasionally.
  • Remove cover.
  • Increase heat to medium-high; bring to a gentle boil.
  • Add shrimp, scallops and clams.
  • Cook 2 to 3 minutes or until shrimp turn pink and scallops and clams are opaque.
  • Meanwhile, rub toasted bread with remaining garlic clive.
  • Place slice of bread in each soup bowl.
  • Ladle soup over bread.
  • Pass additional red pepper, if desired.

ZUPPA DI PESCE - ITALIAN SEAFOOD SOUP



ZUPPA DI PESCE - ITALIAN SEAFOOD SOUP image

Provided by Sneh

Categories     Easter     Mains     Seafood     Soup

Number Of Ingredients 18

300 g mussels (scrubbed and bearded)
300 g clams (vongole)
12 large prawns (heads trimmed, shell removed and deveined)
200 g salmon fillets (cut into large pieces)
200 g mini octopus or squid tentacles
750 ml Vegetable or Fish stock
3 tablespoons olive oil
4 garlic cloves (minced)
1 teaspoon red chilli flakes
2 brown onion (finely chopped)
Pinch of saffron strands
1 small fennel (thinly sliced)
250 ml 250ml white wine
500 g Val Verde Passata
2 teaspoons dried oregano
Juice of ½ lemon
Handful of fresh parsley leaves and fennel fronds (chopped)
Freshly cracked black pepper

Steps:

  • Add mussels and clams to a large heavy-bottomed pot along with 750ml vegetable/fish stock. Cover and cook over medium heat for 3 minutes, shaking pan occasionally until mussels and clams have opened up. Remove from heat. Strain and reserve the stock for the soup. Discard any unopened mussels and clams.
  • Heat a tablespoon of oil in a large cast-iron frying pan on medium-high heat. Cook fish and prawns for 1-2 minute until seared and starting to char. Remove from heat and set aside.
  • In the same pan, cook tentacles for 30 seconds on high heat until just cooked. Remove and set aside.
  • Heat the remaining 2 tablespoons oil on medium-high heat in a large wide pan. Add garlic and chilli. Sauté for a few seconds. Add onion and fennel. Sauté for 3-4 minutes until the onion is caramelized. Add the pinch of saffron. Mix well. Add wine to deglaze the pan and mix all the brown, sticky bits.
  • Add Val Verde Passata, the reserved stock, oregano and lemon juice. Mix well. Reduce heat to medium and simmer uncovered for 15-20 minutes to develop flavours.
  • Add the mussels, clams, fish, prawns, octopus/squid and mix well. Cook for a further 1-2 minutes until heated through.
  • Remove from heat. Sprinkle with black pepper, garnish with parsley and fennel. Drizzle with extra virgin olive oil.
  • Serve with crusty bread.

ZUPPA DI PESCE FRA DI AVOLO



Zuppa Di Pesce Fra Di Avolo image

An Italian favorite, best with a nice red wine and Frank Sinatra playing in the background.

Provided by Charles Anthony

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 10

Number Of Ingredients 17

3 tablespoons olive oil
2 pounds sea scallops
2 pounds large shrimp, peeled and deveined
1 pound calamari rings
24 mussels, cleaned and debearded
24 littleneck clams, scrubbed and rinsed
3 (14.5 ounce) cans crushed tomatoes
1 cup water
2 (6.5 ounce) cans chopped clams
¼ cup olive oil
1 small yellow onion, chopped
2 tablespoons red pepper flakes
1 tablespoon chopped garlic
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon salt
2 (16 ounce) packages linguine pasta

Steps:

  • Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir sea scallops, shrimp, and calamari rings in the hot oil until scallops and calamari are opaque and shrimp are pink, about 5 minutes.
  • Bring a separate pot of water to a boil and add mussels and littleneck clams to the boiling water; cook until shells have opened, about 3 minutes. Remove shellfish and rinse with hot water.
  • Pour crushed tomatoes, water, 2 cans chopped clams, 1/4 cup olive oil, onion, red pepper flakes, garlic, oregano, parsley, and salt into a large pot and bring to a boil. Stir cooked scallops, shrimp, calamari, mussels in shells, and littleneck clams in shells into tomato mixture. Reduce heat to low and simmer for 1 hour.
  • About 10 minutes before serving, bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 10 minutes; drain and rinse pasta in hot water to prevent sticking. Serve seafood and sauce over pasta.

Nutrition Facts : Calories 775.2 calories, Carbohydrate 80.5 g, Cholesterol 329.5 mg, Fat 17.2 g, Fiber 6.8 g, Protein 72 g, SaturatedFat 2.6 g, Sodium 957.3 mg, Sugar 0.5 g

ZUPPA DI PESCE, CIOPPINO, OR FISH STEW



Zuppa Di Pesce, Cioppino, or Fish Stew image

Whatever you may call it this Italian named fish stew or soup or as Rachael Ray would say "Stoup." You can use any kind of white fish your fish monger has fresh like cod (my favorite), catfish, flounder then add some shell fish seasonings and soup it is.

Provided by Rita1652

Categories     Stew

Time 1h

Yield 15 serving(s)

Number Of Ingredients 30

1 -3 tablespoon olive oil
8 ounces onions, minced
4 garlic cloves, minced
4 anchovies (optional)
1 celery, diced (4 ounces)
5 ounces diced fresh fennel (finocchio or anise)
5 ounces diced carrots
1 cup diced potato
3 ounces fresh diced shiitake mushrooms
1 cup white wine
1/4 cup fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried crushed coriander seed
1 bay leaf
4 cups kale, rough chopped
2 (28 ounce) cans diced tomatoes
1 tablespoon Worcestershire sauce
1 lemon, zest of
1 pinch saffron
2 teaspoons salt
1 teaspoon black pepper
4 cups shrimp stock, from shrimp shells or 4 cups water
1 lb catfish fillets (white flesh fish) or 1 lb cod fish fillet (white flesh fish)
1 lb shrimp, shelled and deveined reserve shells for stock
1 lb scallops
1 lb seafood, mix (which comes frozen and consist of baby octopus, squid, shrimp) (optional)
1 (8 ounce) can baby clams, and juice
red pepper flakes, to taste
fresh parsley

Steps:

  • In a pot add 5 cups water and shrimp shells bring to boil and then simmer 30 minutes.
  • Meanwhile in a large pot heat oil add onion garlic, anchovies, celery, fennel, carrots, potatoes, & mushrooms sauté till translucent about 5 minutes.
  • Add wine and herbs reduce wine cooking for 10 minutes.
  • Add kale, can tomatoes, Worcestershire sauce, lemon zest, saffron, salt & black pepper.
  • Strain stock from shrimp shells (discard shells) adding enough water to make 4 cups.
  • Add to pot simmering 15 minutes.
  • Add remaining ingredients simmer 10-15 more minutes till fish almost flakes apart.
  • Check for seasoning adding more salt and pepper if needed.
  • Garnish with crushed pepper flakes and fresh parsley.

Nutrition Facts : Calories 160.3, Fat 2.5, SaturatedFat 0.5, Cholesterol 65.3, Sodium 752.2, Carbohydrate 14.1, Fiber 3, Sugar 4.4, Protein 18.6

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