Zuppa di pesce fra di avolo –Today, we’re diving into a delightful culinary experience with a classic Italian dish: Zuppa di Pesce alla Napoletana. This extraordinary fish soup captures the essence of coastal cooking with its fresh flavor and warming spices. It’s perfect for an elegant dinner or a cozy meal at home. Let’s get started!
Zuppa di Pesce alla Napoletana
This hearty Neapolitan fish soup is not just a dish; it’s a celebration of the sea’s bounty. Filled with various seafood, aromatic herbs, and a rich broth, it’s a must-try for any seafood lover.
Ingredients
- 1 lb of mixed seafood (shrimp, mussels, clams, and fish fillets)
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 can of diced tomatoes (14 oz)
- 4 cups of fish broth or water
- 1 cup of dry white wine
- 1 tsp of red pepper flakes (adjust to taste)
- 1 bunch of fresh parsley, chopped
- Salt and pepper to taste
- Olive oil for sautéing
- Crusty bread for serving
Instructions
- In a large pot, heat a couple of tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until soft and fragrant, about 5 minutes.
- Stir in the diced tomatoes, red pepper flakes, and cook for an additional 5 minutes, allowing the flavors to meld.
- Pour in the white wine, cooking until it’s reduced by half. This will add a lovely depth of flavor to the broth.
- Next, add the fish broth or water and bring the mixture to a gentle simmer.
- Once simmering, add the mixed seafood to the pot. Let it cook for about 5 to 7 minutes until the seafood is perfectly cooked and tender.
- Season with salt, pepper, and half of the chopped parsley. Stir well, and allow it to simmer for another minute.
- Serve the Zuppa di Pesce hot, garnished with the remaining parsley and accompanied by crusty bread for dipping.
This Zuppa di Pesce alla Napoletana is a beautiful dish that brings the flavors of the Mediterranean right to your table. Enjoy every comforting spoonful!