Zuppa di Pesce

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 283.8
  • Total Fat: 8.3 g
  • Cholesterol: 218.2 mg
  • Sodium: 749.8 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 36.8 g

View full nutritional breakdown of Zuppa di Pesce calories by ingredient


Introduction

This is a great recipe for zuppa di pesce, a spicy tomato based southern-Italian seafood soup. Adjust the level of heat by increasing or decreasing the crushed red pepper flakes. Also, you can cut the sodium by using no-salt added canned tomatoes and omitting the additional salt added during the cooking process.

I found this recipe after doing a quick google search looking for a simpler version of the dish. Here's the link to the youtube video.
http://www.youtube.com/watch?v=iXamyUb
aleY

My credits to the original chef, he's great! This is a great recipe for zuppa di pesce, a spicy tomato based southern-Italian seafood soup. Adjust the level of heat by increasing or decreasing the crushed red pepper flakes. Also, you can cut the sodium by using no-salt added canned tomatoes and omitting the additional salt added during the cooking process.

I found this recipe after doing a quick google search looking for a simpler version of the dish. Here's the link to the youtube video.
http://www.youtube.com/watch?v=iXamyUb
aleY

My credits to the original chef, he's great!
Number of Servings: 6

Ingredients

    2 T olive oil
    1 med onion, sliced
    1/2 cup chopped red pepper
    2 stalks celery, finely diced
    3 cloves garlic, minced
    1 large tomato, chopped
    1 T capers
    1/2 tsp salt
    freshly ground black pepper, to taste
    1/2 tsp crushed red pepper flakes
    1/2 cup white wine
    1 (28-oz) can whole peeled tomatoes, with juice
    8.5 oz medium shrimp, peeled and de-veined
    16 oz tilapia, cut into large chunks
    16 oz bag frozen mixed seafood blend (clams, mussels, octopus, calamari)
    1/4 cup parsley, chopped

Tips

Serve with a piece of nice, crusty bread, toasted and rubbed with garlic. Also great over whole-wheat pasta. A side salad really turns it into a complete meal!


Directions

Heat olive oil in large saucepan over medium heat. Add onions, red pepper, celery, garlic, and chopped tomato. Stir in capers, salt, black pepper, and crushed red pepper flakes. Cook for about 10 minutes over medium heat.

Add white wine. Cook until reduced by half, or about 8-10 minutes more.

Crush canned tomatoes with your hands in a large bowl, stir into pot. Simmer, uncovered for 20 minutes.

Now add in tilapia chunks, shrimp and seafood mix. Cover and simmer for about 10 minutes. Sprinkle with parsley. Serve and enjoy!

Serving Size: Makes 6 (1-1/2 cup medium-sized) servings

Number of Servings: 6

Recipe submitted by SparkPeople user SUN_N_SEA.