Italian · dinner
75m
Total time
4
Servings
490
kcal
medium
Difficulty
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FAQ · Things people ask
Yes. Frozen squid and shrimp work well — thaw fully and pat dry before adding to avoid waterlogging the broth. Skip frozen clams in the shell; they are typically dead and won't open properly. Use fresh mussels if possible, or substitute canned clams added with their juice.
Halibut, thick-cut cod, sea bass, or red snapper all hold up. Cut into large 5–6 cm chunks so they survive the brief simmer without disintegrating. Avoid delicate fish like sole or tilapia — they dissolve in the broth.
Yes — authentic Neapolitan presentation leaves clams and mussels in the shell. Put a discard bowl on the table. If shell-picking at a dinner party feels awkward, pull half the mussels from their shells before plating while leaving some intact for the look.
Yes — the 'in bianco' (white) version skips the tomatoes and builds the broth from white wine, garlic, parsley, and fish stock alone. It is equally traditional and more delicate, and works especially well when the seafood is very fresh and sweet. On the islands of Ischia and Procida you will also find versions with more tomato and a pinch of saffron for a richer, golden broth.
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