Zuppa di Pesce

Name: Zuppa di Pesce
Prep time: 15 min
Cook time: 26 min
Total time: 41 min
Cuisine: Italian
Ingredients: 500 g Fish, cut into large pieces; 600 g Shellfish, scrubbed; 800 g Tomato, chopped; 4 clove Garlic, minced; 180 ml White wine; 15 g Parsley, chopped; 4 slice Bread, toasted; 3 tbsp Olive oil; ¾ tsp Salt; ½ tsp Black pepper, ground; 500 ml Water

Zuppa di Pesce · ready in 41 min · 4 servings · 503 kcal per serving · medium · 11 ingredients

A coastal Italian soup where tomato, garlic, wine, and mixed seafood make a briny broth for toasted bread.

Prep: 15 min
Cook: 26 min
Total: 41 min
Serves: 4
kcal: 503
Difficulty: medium

Italian Main dishes Soups Dairy-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

500 gFish, cut into large pieces
600 gShellfish, scrubbed
800 gTomato, chopped
4 cloveGarlic, minced
180 mlWhite wine
15 gParsley, chopped
4 sliceBread, toasted
3 tbspOlive oil
¾ tspSalt
½ tspBlack pepper, ground
500 mlWater

Equipment

stovetop, knife, cutting board, measuring cup, bowl, wide pot, ladle, tongs, wooden spoon, lid, spoon, serving bowl

Instructions

Prepare Ingredients
Gather and measure fish, scrubbed shellfish, tomato, garlic, wine, parsley, bread, oil, salt, pepper, water, and all tools. · 8 min
What to look for: Ingredients are measured and tools are within reach.
Build Garlic Base
Heat olive oil in a wide pot over medium heat, then add garlic and cook gently until fragrant and pale gold, not brown. · 4 min
What to look for: Garlic is lightly golden and aromatic.
Cook Tomato
Add tomato, salt, and black pepper, then simmer until the juices thicken slightly and the sauce smells sweet and savory. · 8 min
What to look for: Tomato looks glossy and slightly reduced.
Pour Wine Broth
Pour in white wine and water, scrape the pot base, and simmer until the alcohol aroma softens and the liquid turns red. · 5 min
What to look for: Broth is red, steaming, and gently bubbling.
Simmer Fish
Add fish pieces first, cover, and simmer gently until the fish turns opaque and flakes at the edge without breaking apart. · 6 min
When it is done: Fish reaches 63°C / 145°F in the thickest piece.
Cook Shellfish
Add shellfish, cover again, and simmer until shells open and the flesh is just firm; discard any closed shellfish after cooking. · 6 min
When it is done: Shellfish shells are open and flesh is opaque; shrimp if present are firm and opaque.
Finish Parsley
Stir in parsley, taste the broth, and adjust only with salt or black pepper until the tomato and seafood flavors are balanced. · 2 min
What to look for: Parsley is bright green on the surface.
Serve With Bread
Place toasted bread in warm bowls, ladle the soup over it, and serve at once while the bread is crisp at the edges. · 2 min
What to look for: Bread sits under a red seafood broth with visible fish and shellfish.

Nutrition (per serving)

kcal	503
Protein	54 g
Carbohydrates	35 g
of which sugars	8 g
Fat	14 g
of which saturated	2 g
Fibre	4 g
Sodium	1122 mg

Nutri-ScoreA

Allergens

Contains: gluten, fish, crustaceans, molluscs, sulphites

Storage and reheating

Fridge: up to 1 days
Freezer: yes, up to 1 months
Reheat gently on the stovetop to 74°C / 165°F, adding the bread only when serving.

Ingredient substitutions

Fish

Shellfish: Use more shellfish if the catch is limited.

Shellfish

Fish: Use additional firm fish when shellfish is unavailable.

White wine

Water: Use water if avoiding wine, though the broth will taste less aromatic.

Olive oil

Butter: Use only if olive oil is unavailable, as olive oil is more typical for coastal Italy.

Water

White wine: Use only part wine so the soup stays brothy rather than sharp.