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zuppa di pesce



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  • Carbohydrates: 562.8
  • Fats: 31.0
  • Dietary Fiber: 25.0
  • Minerals: 53.0
  • Proteins: 99.0
  • Vitamins: 16.0
  • Water: 11.0


  1. Make soup: rinse squid under cold running water and pat dry
  2. If squid are large
  3. Halve ring of tentacles
  4. Then cut longer tentacles crosswise into 2-inch pieces
  5. Pull off flaps from squid bodies and cut into 1 / 4-inch-thick slices
  6. Cut bodies crosswise into 1 / 4-inch-thick rings
  7. Pat shrimp dry and sprinkle with pepper and 1 / 4 teaspoon salt
  8. Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking
  9. Then sear shrimp in 2 batches
  10. Turning over once
  11. Until golden but not cooked through
  12. About 2 minutes per batch
  13. Transfer shrimp with a slotted spoon to a bowl
  14. Add garlic
  15. Red pepper flakes
  16. And oregano to pot and saut
  17. Stirring
  18. Until golden
  19. About 30 seconds
  20. Add wine and 1 / 2 cup water and bring to a boil
  21. Stir in clams and cook
  22. Covered
  23. Over moderately high heat until shells open wide
  24. Checking frequently after 6 minutes and transferring as opened with a slotted spoon to bowl with shrimp
  25. Stir in mussels and cook
  26. Covered
  27. Over moderately high heat until shells open wide
  28. Checking frequently after 3 minutes and transferring as opened with a slotted spoon to bowl with shrimp
  29. Put oven rack in middle position and preheat oven to 425f
  30. Add stock to pot along with remaining 4 cups water
  31. Tomatoes with juice
  32. Sugar
  33. And remaining 1 / 2 teaspoon salt and simmer
  34. Uncovered
  35. 15 minutes
  36. Make toasts while stock simmers: arrange bread slices in 1 layer on a baking sheet
  37. Then drizzle with oil and season with salt
  38. Bake
  39. Turning over once
  40. Until golden
  41. About 10 minutes total
  42. Transfer toasts to a rack to cool slightly
  43. Then rub lightly with cut sides of garlic and sprinkle with parsley
  44. Finish soup: add halibut to stock and cook at a bare simmer
  45. Covered
  46. Until just cooked through
  47. About 2 minutes
  48. Stir in squid and reserved shellfish
  49. Then remove from heat and let stand
  50. Covered
  51. 1 minute
  52. Stir in basil and parsley and serve immediately
  53. With toasts alongside f

Step 19

Total Time in Minute 60

Ingredients Count 21

cooking zuppa di pesce

See More Relate Photo



Large shrimp

Black pepper


Olive oil

Garlic cloves

Hot red pepper flakes

Dried oregano

Dry white wine


Littleneck clams


Fish stock

Diced tomatoes with juice


Skinless halibut fillet

Fresh basil

Fresh flat-leaf parsley

Italian bread

Garlic clove

Extra virgin olive oil

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