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Zuppa di Pesce
There are some recipes that will always mean more to me, and this Zuppa di Pesce is one of them. It’s my mom and Nonna’s recipe, filled with mussels, shrimp, calamari and octopus simmered in a rich San Marzano tomato sauce. My Nonna is no longer with us, so being able to make the food she made for our family and share it with all of you is something I’ll never take for granted.
This is the kind of meal that immediately takes me back to my mom and Nonna in the kitchen and our family gathered around the table. It takes a little more love than my usual 30-minute dinners, but that’s exactly what makes it special. And now I get to make it for my own family and keep a little piece of my Nonna alive through the recipes she left us.
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Equipment
- 1 Large, deep skillet or Dutch oven with a lid
Ingredients
- 1 lb spaghetti or linguini or bucatini
- 2 lbs fresh mussels
- 1 baby octopus cleaned and cut into bite-size pieces
- 1 lb large shrimp peeled and deveined
- 1/2 lb fresh calamari cleaned and sliced into rings
- 1/2 cup extra-virgin olive oil
- 5 garlic cloves thinly sliced
- 1 tsp red pepper flakes
- 5 sprigs fresh parsley
- 1/4 cup dry white wine
- 2 28 oz cans San Marzano crushed tomatoes
- 2 tsp shrimp bouillon powder optional
- 2 tbsp butter
- 1/4 cup fresh parsley chopped
- Salt to taste
- Pepper to taste
Instructions
- Clean the seafood. Scrub the mussels under cold running water and remove any beards. Discard any cracked mussels or any open mussels that don't close when gently tapped. Rinse the shrimp, calamari, and octopus under cold water and pat dry. Cut the calamari into rings and the octopus into small, bite-size pieces.
- Start the sauce. In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced garlic, red pepper flakes, and parsley sprigs. Cook for 2–3 minutes, stirring frequently, until fragrant. Remove and discard the parsley sprigs.
- Cook the mussels. Add the mussels, cover and cook for 3-4 minutes or until mussels begin to open. Discard any mussels that remain closed.
- Add the rest of the seafood. Add the octopus, shrimp and calamari, along with the butter white wine, salt and pepper and parsley and cook for about 5-10 minutes.
- Build the tomato sauce. Add the crushed tomatoes and shrimp bouillon, if using, to the same pan. Season lightly with salt and black pepper. Bring to a gentle boil, then reduce the heat to low and simmer uncovered for about 45 minutes, stirring occasionally.
- Cook the pasta. While the sauce finishes, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain.
- Serve. Toss the cooked pasta with enough of the seafood tomato sauce to generously coat it. Divide among bowls and spoon the remaining seafood and sauce over the top. Finish with fresh parsley and serve immediately. Enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. This one is so special to my family and I hope it ends up in yours, too!
Tips for Making This Recipe
- Use good-quality seafood. Since seafood is the star of this recipe, starting with the freshest mussels, shrimp, calamari and octopus you can find really makes a difference in the final flavor.
- Prep ahead when you can. Clean and prep the seafood earlier in the day and keep it covered in the refrigerator. You can also make the tomato sauce ahead of time, then reheat it before finishing the dish.
- Don’t rush the tomato sauce. Give the San Marzano tomatoes time to gently simmer and develop that rich, slow-cooked flavor before finishing the dish with the seafood.
Frequently Asked Questions
What seafood is traditionally used in Zuppa di Pesce?
Can I use frozen seafood for Zuppa di Pesce?
What kind of pasta is best with Zuppa di Pesce?
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This one is so special to me and my family. I hope yours loves it just as much!