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.
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