LC Italian Style Note
While this recipe is a classic, it’s eminently variable and can accommodate any manner of shellfish, such as mussels or clams, as well as the addition of olives or the substitution—within reason—of various aromatics and spirits. We consider this approach to cooking Italian style.
Seafood Soup Amalfi-Style
- Quick Glance
- 1 H, 35 M
- 1 H, 35 M
- Serves 4
Heat the 1/4 cup olive oil in a large stock pot or Dutch oven. Add the garlic, fennel, leek, and celery. Cook, stirring occasionally, until the vegetables are translucent, 7 to 10 minutes. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Add the fresh tomatoes and continue cooking until they begin to break down, about 10 minutes.
Add the canned tomatoes and their juice, wine, Ricard, parsley, thyme, bay leaf, and peppercorns. Bring to a boil over a high flame, then reduce the heat to a simmer. Cook until the tomatoes have broken down substantially, 15 to 20 minutes, stirring frequently throughout.
Add the fish bones and enough water so that the bones are covered. Stir while the stock simmers for 20 minutes. Strain the liquid through a fine-mesh sieve. Let cool, then refrigerate for up to 2 days.
Before using, skim the surface of any impurities that rise to the top.
Reheat the zuppa in a stock pot over a medium flame until gently simmering. Season with salt and pepper to taste. Add the fish pieces and cook for about 6 minutes; the fish should be well cooked and flaky. Ladle the soup into serving bowls. Add the chopped parsley just before serving, and drizzle with a high-quality extra-virgin olive oil.