Italian Seafood Stew: Zuppa di Pesce Recipe for Dinner

Italian seafood stew is commonly called zuppa di pesce, a broad Italian name for fish soup or stew rather than one fixed recipe. This version simmers fish, shrimp, clams, and mussels in a savory tomato-and-wine broth, then goes straight to the table with toasted bread for soaking up every spoonful.

Recipes differ from coast to coast and from family to family: some use only fish, while others include shellfish, squid, or whatever is fresh and available. This is a home-friendly coastal-style version, not a claim to one definitive regional formula. It is also distinct from cioppino, the Italian-American seafood stew associated with San Francisco, though the dishes share a tomato-rich, mixed-seafood spirit.

Ingredients

2 tablespoons (30 ml) extra-virgin olive oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
1 small fennel bulb, trimmed and finely chopped, about 1 cup (150 g); reserve a few fronds for garnish
4 garlic cloves, thinly sliced, about 4 teaspoons (12 g)
1/4 teaspoon (0.5 g) red pepper flakes, or more to taste
1/2 cup (120 ml) dry white wine
1 can (28 ounces/794 g) crushed tomatoes
2 cups (480 ml) seafood stock or low-sodium fish stock
1 cup (240 ml) water, plus a little more if needed
1 bay leaf
1 teaspoon (5 g) fine sea salt, plus more to taste
1/2 teaspoon (1 g) freshly ground black pepper
1 pound (450 g) firm white fish, such as cod, halibut, or hake, cut into 1 1/2-inch (4 cm) pieces
12 ounces (340 g) large raw shrimp, peeled and deveined; tails on or off
1 pound (450 g) live mussels, scrubbed and debearded
1 pound (450 g) live small clams, such as littlenecks, scrubbed
2 tablespoons (8 g) chopped fresh flat-leaf parsley, plus extra for serving
1 tablespoon (15 ml) lemon juice, or to taste
1 baguette, about 12 ounces (340 g), sliced and toasted, for serving

Instructions

Prepare the seafood. Keep the fish, shrimp, and shellfish refrigerated while you work. Check mussels and clams: discard any with cracked shells, and tap open ones; discard those that do not close. Scrub the shells under cold running water, pull the beards from the mussels, and keep the shellfish chilled. Pat the fish dry and cut it into even pieces so it cooks at a similar rate. This hands-on preparation is included in the 30-minute prep time.
Start the aromatic base. Heat the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion and fennel and cook for about 8 minutes, stirring regularly, until softened but not browned. Stir in the garlic and red pepper flakes and cook for 30 seconds, just until fragrant. If the garlic begins to darken, lower the heat; scorched garlic can make the broth bitter.
Add the wine and tomatoes. Pour in the white wine and simmer for 2 minutes, scraping the bottom of the pot to loosen any browned bits. Add the crushed tomatoes, seafood stock, water, bay leaf, salt, and black pepper. Bring the liquid to a gentle boil, then lower the heat and simmer uncovered for 15 minutes. The broth should taste rounded and tomato-forward, not sharply acidic. If it seems too thick, add a splash of water; if it tastes thin, let it simmer a little longer before adding the seafood.
Cook the clams first. Add the clams, cover the pot, and simmer for about 5 minutes. Give the pot a gentle shake once or twice rather than stirring hard, which can break the shells. Check the clams: most should be opening. Remove any that have opened to a bowl if you need more room, and discard any that remain closed after cooking. They should not be forced open or served.
Add the fish, shrimp, and mussels. Nestle the fish pieces into the broth, then add the shrimp and mussels. Cover and simmer gently for about 10 minutes, checking near the end. Avoid a hard boil, which can make fish fall apart and shrimp turn rubbery. The shrimp should be opaque and firm, the mussels should open, and the thickest fish piece should reach the USDA FSIS safe minimum internal temperature of 145°F (63°C), checked with a food thermometer. If a fish piece needs more time, simmer it briefly and check again. Discard mussels that remain closed after cooking.
Finish and serve. Turn off the heat. Stir in the parsley and lemon juice, then taste the broth and adjust the salt, pepper, or lemon. Return any clams you set aside to the pot. Ladle the stew into warm bowls, distributing fish and shellfish evenly, and finish with fennel fronds or extra parsley. Serve right away with toasted baguette.

Tips

Choose seafood that cooks at a similar pace. Firm fish such as cod, hake, halibut, or monkfish holds its shape better than very delicate fillets. Cut the fish into evenly sized pieces and keep shrimp large; small pieces can overcook while the shellfish opens. If your fish is frozen, thaw it safely in the refrigerator and pat it dry before adding it.

Clean shellfish carefully. Buy live clams and mussels from a reliable fish counter and keep them cold until cooking. They should smell clean and briny, not sour or strongly fishy. Scrubbing removes grit from the shells, and removing mussel beards improves the eating experience. Discard cracked shellfish before cooking and any shells that stay closed afterward.

Keep the simmer gentle. A rolling boil can break up fish and make shrimp tough. Once the seafood is in the pot, use a low simmer and check early. Seafood sizes vary, so use the visual cues as well as the thermometer reading for fish rather than relying only on the clock.

Adjust the broth before adding seafood. Stock varies in saltiness, and tomatoes vary in acidity. Taste the simmered base before adding the delicate ingredients. Use low-sodium stock if available, then finish with salt and lemon at the end; lemon brightens the stew, but too much can make the tomato broth taste sharp.

Serving Suggestions

Serve zuppa di pesce in wide, warmed bowls so there is room for both the broth and the shells. Toasted baguette is especially useful for dipping; rub the warm slices lightly with a cut garlic clove if you want a more pronounced garlic flavor. Grilled or toasted country bread works just as well. Set out a small bowl for empty shells and provide napkins, since eating whole shellfish is pleasantly hands-on.

For a fuller meal, pair the stew with a simple green salad dressed with olive oil and vinegar, or with steamed greens such as broccoli rabe. Keep side dishes fairly plain so they do not compete with the seafood broth. A little extra parsley, fennel frond, or lemon wedge at the table lets each person adjust their bowl. If serving guests, portion the fish and shellfish into bowls first, then spoon broth over them so each serving gets a fair mix.

Variations

Use a different mix of seafood. Squid rings, scallops, firm chunks of monkfish, or additional white fish can replace some of the shrimp or shellfish. Add squid with the clams so it has time to become tender; add scallops near the end because they cook quickly. Keep the total seafood amount close to the recipe’s roughly 3 1/2 pounds (1.6 kg) so the broth remains plentiful. If you cannot find live mussels or clams, make the stew with fish and shrimp instead, and add a little extra stock to keep the servings generous.

Make it without wine. Replace the 1/2 cup (120 ml) wine with an equal amount of seafood stock and add 1 teaspoon (5 ml) red-wine vinegar or lemon juice near the end. The stew will lose some of the wine’s aromatic depth, but the stock and tomato still make a flavorful base. For a more pronounced coastal Italian character, some cooks add a pinch of saffron; steep a small pinch in a spoonful of warm stock before stirring it into the pot.

Change the tomato balance. For a lighter broth, use one 14-ounce (400 g) can of crushed tomatoes and add 1 cup (240 ml) more stock. For a chunkier stew, use diced tomatoes. A pinch of fennel seed can reinforce the fresh fennel flavor if the bulb is unavailable, though it will make the broth more anise-like. If fennel is hard to find, use an extra 1/2 cup (75 g) onion and omit the fennel; the result is still good, simply less sweet and aromatic.

Storage and Reheating

Seafood stew is best freshly cooked because fish and shrimp can become firmer with reheating. Refrigerate leftovers within 2 hours, transferring them to a shallow airtight container so they cool promptly. Keep them refrigerated for 3 to 4 days. If you expect leftovers, a practical option is to cook only the seafood you plan to eat and refrigerate extra broth separately; freshly cooked seafood added to reheated broth has a better texture.

Reheat leftovers gently in a covered saucepan over low to medium-low heat, stirring carefully and stopping as soon as the stew is hot throughout. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Avoid repeated reheating, and heat only the portion you intend to serve. Freezing is possible, but the texture of fish, shrimp, and shellfish may soften after thawing. If freezing, cool promptly, pack in a freezer-safe container, and use within about 2 months for best quality; thaw in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What is the Italian name for seafood stew?

Zuppa di pesce is the general Italian term, literally meaning fish soup. It can refer to a range of regional and household dishes, from a brothy fish soup to a hearty tomato-based stew with shellfish. The ingredients and method vary, so the phrase does not point to one fixed recipe.

Is cioppino the same as zuppa di pesce?

They are related in the broad sense that both are seafood stews, but the names have different contexts. Cioppino is an Italian-American dish associated with San Francisco, while zuppa di pesce is an Italian name used for many fish soups and stews. Their seafood mixes and seasonings vary, and there is no single formula that makes every bowl identical.

Can I make this stew with frozen seafood?

Yes. Thaw fish and shrimp in the refrigerator, not on the counter, and drain and pat them dry before cooking. Frozen shellfish meat can be used if the package says it is cooked or ready for the intended preparation; it will not provide the same open-shell presentation or flavor as live mussels and clams. Add thawed, cooked shellfish near the end just long enough to heat through.

How do I keep the fish from falling apart?

Use firm fish, cut it into large even pieces, and keep the stew at a gentle simmer rather than a boil. Add the fish after the broth has developed its flavor, and avoid stirring once it is in the pot. A wide spoon or ladle helps serve the pieces without breaking them.

Can I make the broth ahead?

Yes. Prepare the tomato broth through the simmering step, cool it promptly, and refrigerate it in a covered container for up to 3 days. Reheat the broth until simmering, then cook the seafood just before serving. This approach saves time while avoiding the softer texture that can result when cooked seafood is chilled and reheated.

What should I do if I cannot find seafood stock?

Use low-sodium fish stock, or substitute low-sodium chicken stock or water. Chicken stock is less maritime in flavor, while water makes a lighter broth; either can work because the shellfish and fish contribute flavor as they cook. Taste the base before adding seafood and adjust the salt and lemon at the end.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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