Zuppa di Pesce

Name: Zuppa di Pesce
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: italian, mediterranean
Ingredients: 2 leeks; 1/4 cup olive oil; 2 cloves garlic, minced; 1/4 cup Italian parsley, chopped; 2 cups tomatoes, peeled, seeded and chopped (fresh or canned); 2 teaspoons tomato paste; 1 teaspoon thyme leaves; 1 teaspoon rosemary leaves; 6 cups fish stock or clam juice; 1 cup dry red wine; 1 pound fish fillets (halibut, red snapper, monkfish or cod); 1 pound shrimp, peeled and deveined; 1 pound bay scallops; Coarse salt and freshly ground pepper to taste

By Moira Hodgson

Total Time: 30 minutes
Rating: 4(48)
Comments: Read comments

Featured in: Making Soups and Stews With Seafood

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Ingredients

Yield:4 to 6 servings

2leeks
¼cup olive oil
2cloves garlic, minced
¼cup Italian parsley, chopped
2cups tomatoes, peeled, seeded and chopped (fresh or canned)
2teaspoons tomato paste
1teaspoon thyme leaves
1teaspoon rosemary leaves
6cups fish stock or clam juice
1cup dry red wine
1pound fish fillets (halibut, red snapper, monkfish or cod)
1pound shrimp, peeled and deveined
1pound bay scallops
Coarse salt and freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Slice the leeks and place them in a bowl of cold water. Rinse thoroughly to make sure all the grit is removed. In a large stock pot or heavy casserole, heat the olive oil and saute the leeks and garlic. Add the parsley, tomatoes, tomato paste, thyme, rosemary, fish stock and wine. Bring to boil, turn down heat and simmer for 20 minutes, uncovered.
Step 2
Add the fish fillets, shrimp and scallops and cook for five minutes. Correct seasoning and serve the soup immediately.

Ratings

4 out of 5

48 user ratings

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Comments

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elliot7 years ago

carefully salt sautéing leeks. for a silky texture, put the mixture from step one through a sieve before proceeding to step two. in correcting seasoning, err on the side of caution.

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