Entree: Italy – Puglia – Zuppa di Pesce alla Gallipolina (Gallipoli-style mixed seafood soup in a tomato and wine broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium onion, finely chopped (about 5 oz (140 g))
- 1 small fennel bulb, thinly sliced (about 6 oz (170 g))
- 4 garlic cloves, thinly sliced
- 4 anchovy fillets in oil, chopped
- 1/4 tsp (1 g) red pepper flakes
- 1/2 cup (120 ml) dry white wine
- 14 oz (400 g) crushed tomatoes
- 3 cups (720 ml) fish stock or clam juice
- 1 lb (454 g) firm white fish fillets (such as sea bass or cod), cut into 1-inch (2.5 cm) pieces
- 1 lb (454 g) large shrimp, peeled and deveined
- 1 lb (454 g) mussels, scrubbed and beards removed
- 1/2 lb (225 g) clams, scrubbed
- 8 oz (225 g) squid, cleaned and sliced into rings
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving
- 8 slices crusty bread, for serving

Show original ingredient measurements

- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 1 small fennel bulb, thinly sliced (about 6 oz / 170 g)
- 4 garlic cloves, thinly sliced
- 4 anchovy fillets in oil, chopped
- 1/4 tsp (1 g) red pepper flakes
- 1/2 cup (120 ml) dry white wine
- 14 oz (400 g) crushed tomatoes
- 3 cups (720 ml) fish stock or clam juice
- 1 lb (454 g) firm white fish fillets (such as sea bass or cod), cut into 1-inch (2.5 cm) pieces
- 1 lb (454 g) large shrimp, peeled and deveined
- 1 lb (454 g) mussels, scrubbed and beards removed
- 1/2 lb (225 g) clams, scrubbed
- 8 oz (225 g) squid, cleaned and sliced into rings
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving
- 8 slices crusty bread, for serving

Instructions

1. Clean shellfish: scrub mussels and clams under cold water, remove any beards from mussels, discard any shells that remain open after a firm tap. Pat shrimp, fish, and squid dry and set aside.
2. Heat olive oil in a wide heavy pot over medium heat. Add onion and fennel and sweat until soft and translucent, about 6–8 minutes.
3. Add garlic, chopped anchovies, and red pepper flakes; cook, stirring, until garlic is fragrant and anchovies have mostly melted into the aromatics, about 1 minute.
4. Pour in white wine and simmer until reduced by half, about 2–3 minutes. Add crushed tomatoes and fish stock, bring to a gentle simmer and cook 10–12 minutes to marry flavors. Season lightly with salt and pepper (seafood will add salt).
5. Add the firm white fish pieces and squid rings to the simmering broth and poach gently for about 3 minutes.
6. Add shrimp, mussels, and clams; cover the pot and steam until shrimp are opaque and shellfish have opened, about 4–6 minutes. Discard any shellfish that remain closed.
7. Stir in chopped parsley, check seasoning and adjust with salt and pepper and a squeeze of lemon if desired.
8. Ladle the zuppa into deep bowls, serve immediately with lemon wedges and crusty bread for dipping.