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5 from 1 vote
Seafood in a red sauce sitting on top of pasta in a white bowl
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Zuppa di Pesce
Cook Time
2 hrs
Total Time
2 hrs
 
Course: Main Course
Cuisine: Italian
Keyword: Linguine, Seafood, Seven Fishes, Zuppa di Pesce
Ingredients
  • 4 garlic cloves (sliced not minced)
  • Olive oil
  • 3 cans tomato sauce 1 can plum San Marzano, 2 cans crushed tomatoes
  • ¼ tsp red pepper flakes
  • ½ tbsp dried parsley
  • ½ tbsp dried basil
  • ½ tbsp garlic powder
  • ½ tsp ground black pepper
  • ½ cup water
  • Small handful fresh parsley
  • ½ pound linguine or fettucine, spaghetti, tagliatelle
Seafood
  • ¼ cup lemon juice
  • Salt & pepper to taste
  • 1 lb shrimp peeled & devained
  • 1 dozen littleneck clams
  • 1 bunch mussels usually sold with about 20-30 mussels
  • Other seafood you can add: calamari scallops, lobster, crab, whitefish
Instructions
  1. Heat a very large stock pot on medium heat and add in the sliced garlic cloves and a drizzle of olive oil.
  2. Once the garlic is fragrant and begins to turn color, add in your tomato sauce cans.
  3. Next add in the red pepper flakes. Cover the pot and bring to a boil. Once it reaches a boil, turn the heat to low and let it simmer for an hour and a half.
  4. Add in the dried parsley, dried basil, garlic powder, black pepper, and water. Give the sauce another drizzle of olive oil on top and stir it all together. Let it simmer for another 30 minutes. If the sauce begins to boil while on low, turn the heat off.
  5. While the sauce is cooking for the last half hour, clean all your seafood and have it ready to be cooked. Separate each type of fish into separate bowls. Season the shrimp and any scallops & calamari with salt and pepper. You can add the scallops and calamari to the sauce for the last half hour.
  6. Before you cook the rest of the seafood, get the water boiling for your pasta so that everything is ready once the seafood is. The seafood is the easiest to overcook, so you don’t want to be waiting for the pasta to finish!
  7. Get out another big pot or deep pan out as well as a small saucepan. Set up a medium sized bowl with ice cold water.
  8. Fill the small saucepan with water and bring to a boil. Once its boiling, add in the shrimp and let them cook for 3-5 minutes. Then, scoop them out and place them in the ice water. This method is blanching the shrimp and will stop the cooking immediately. You may cook the shrimp in the sauce too, but they’re easier to overcook that way.
  9. Steam the mussels and clams in the large pot with ½ cup of water and the handful of fresh parsley until they open, about 5-10 minutes.
  10. Add the opened mussels, clams, and drained shrimp to the sauce. Stir everything together in the sauce. Once the pasta is finished, drain and stir in some tomato sauce. You can serve everything in one large bowl, or serve individually!