Ingredients with Measurements:
- 1 lb mixed seafood (shrimp, mussels, clams, calamari, and fish)
- 1/4 cup olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 2 cups fish or chicken broth
- 1/2 cup white wine
- 1 tbsp tomato paste
- 1 tbsp chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté for 5 minutes until softened.
3. Add the minced garlic and red pepper flakes and sauté for another minute.
4. Add the can of crushed tomatoes, fish or chicken broth, white wine, and tomato paste. Stir well to combine.
5. Bring the mixture to a simmer and let it cook for 10 minutes.
6. Add the mixed seafood to the pot and stir gently to combine.
7. Cover the pot and let the seafood cook for 10-15 minutes until fully cooked.
8. Season with salt and pepper to taste.
9. Ladle the soup into bowls and garnish with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 15g
Protein: 25g
Substitutions for ingredients:
- Any type of seafood can be used in this recipe.
- Vegetable broth can be substituted for fish or chicken broth.
- Red wine can be substituted for white wine.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use canned clams or crab meat instead of fresh seafood.
- Add a can of cannellini beans for extra protein.
Tips and tricks:
- Use fresh seafood for the best flavor.
- Be careful not to overcook the seafood or it will become tough.
- Serve with crusty bread for dipping in the soup.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of parsley on top.
Garnishes:
- Chopped parsley
- Lemon wedges
- Crusty bread
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio.
Suggested side dishes:
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the seafood is tough, it may have been overcooked.
Food safety advice:
- Make sure all seafood is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Zuppa di Pesce is a traditional Italian seafood soup that originated in the coastal regions of Italy.
Flavor profiles:
- This soup is savory, slightly spicy, and full of seafood flavor.
Serving suggestions:
- Serve as a main course for a seafood dinner.
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Region: Italian