What fish should I use?
Use a mix of 3–4 types: a firm fish (monkfish, sea bass, snapper), shellfish (mussels, clams), and shrimp or prawns. Avoid oily fish like mackerel or sardines — they overpower the broth.
Italian · dinner
Zuppa di Pesce
#italian#fish#seafood#soup#dinner
65m
Total time
4
Servings
420
kcal
medium
Difficulty
May 18, 2026
INGREDIENTS.
4
Fish
- 400 g firm white fish fillets (monkfish or sea bass), cut into chunks
- 400 g mussels, cleaned and debearded
- 300 g clams, purged
- 300 g raw prawns, shell-on
Pantry
- 400 g San Marzano tomatoes, whole canned
- 150 ml dry white wine
- 400 ml fish stock or water
- 5 tbsp extra-virgin olive oil
- 8 slices country bread, grilled with olive oil
- to taste fine salt
Produce
- 1 white onion, finely diced
- 4 cloves garlic
- 4 tbsp flat-leaf parsley, chopped
Spice
- 1 tsp dried chilli flakes
THE METHOD.
tap to check off
0/8 done
FAQ · Things people ask
About this recipe.
Do I need fish stock?
A good fish stock improves the broth significantly. If you don't have it, the mussel and clam juices will do much of the work — use good water and add a touch more wine.
What do I serve it with?
Thick slices of bread grilled with olive oil and rubbed with garlic — this is mandatory. The bread goes in the bowl, the fish stew goes on top.
Related · You might also cook
Keep going.
italianmedium
Roman Semolina Gnocchi — Crispy-Edged Rounds in Brown Butter
In Rome, Thursday is gnocchi day — and this is the gnocchi Romans were eating long before anyone thought to boil a potato. Semolina rounds, baked until the Parmigiano crust crackles and the interior stays soft, is cucina romana at its most direct.
70 min 4
Read 
italianmedium
Lampredotto Fiorentino: Florence's Legendary Tripe Sandwich
Lampredotto is Florence's most stubbornly local street food — the fourth stomach of the cow, slow-simmered in an aromatic broth, piled into a crusty roll, and finished with sharp salsa verde. The lampredottai have been selling it from carts at the city's markets since medieval times, and the formula hasn't changed.
110 min 4
Read 
italianeasy
Lenticchie Umbre in Umido — Umbrian Braised Lentils with Tomato
Castelluccio lentils from the Sibillini plateau have held IGP status since 1997 — small, thin-skinned, nutty, and built to hold their shape through a long braise. This is the Umbrian way: slow soffritto, crushed tomato, a sprig of rosemary, and a serious pour of raw olive oil at the table.
60 min 4
Read 
italianeasy
Mozzarella in Carrozza — The Roman Fried Cheese Sandwich That Leaks If You Rush It
Campanian by birth, Roman by adoption — mozzarella in carrozza is cucina povera at its most satisfying: a sealed bread pocket that traps the cheese so completely it's still pulling strings two minutes after you plate it.
30 min 2
Read