zuppa di pesce – bouillabaisse marseillaise- Fish Soup

Zuppa di pesce – bouillabaisse Marseillaise- Fish Soup combines fish or seafood with vegetables, stock, juice, water, or another liquid.  On the Italian side of our family, we have a long tradition of making great Zuppa di Pesce, otherwise known as bouillabaisse Marseillaise by the French. Seafood is a staple in our household.

My family’s version is a simple yet quality version to serve. Perfect for any luncheon or as a starter to your meal. It is seasoned with fresh herbs and homemade fish stock and served with Italian bread.

You will often find many versions of Zuppa di Pesce in Italy, as you will find bouillabaisse in France. They have a unique flavor, ALL of their own. In America, the American Italians also have theirs called Cioppino. Cioppino is said to have stemmed from San Francisco by famed Italian fish wholesaler Achille Paladini. (Originally from Ancona, Italy, he hailed his idea from Ciuppin, also a classic soup of Genoa) I am always amazed at the history of food. Our family version is below.

zuppa di pesce – bouillabaisse marseillaise- Fish Soup

• 4 pounds of assorted clams, mussels, crab, shrimp, octopus, halibut, red Snapper, squid

• 4 cups of fresh San Marzano tomatoes, or Roma tomatoes, sliced into rounds

• 3 cups of homemade fish stock

• 1 cup dry white wine such as Pinot Grigio

• 1/2 cup yellow onion, halved & sliced

• 1/2 cup red onion, halved

• 1 cup zucchini ribbons

• 3 garlic cloves, minced

• 2-3 fresh lemons, sliced

• 3 tablespoons fresh flat-leaf parsley, chopped

• 2 tablespoons olive oil

• 1 tablespoon fresh basil, chopped

• 1 teaspoon fresh rosemary

• 1 teaspoon fresh oregano

• 1/2 teaspoon red pepper flakes

• Kosher salt, to taste

• fresh cracked pepper, to taste

Directions for zuppa di pesce – bouillabaisse marseillaise- Fish Soup

1. Add homemade fish stock, wine, and tomatoes to a large pot. Bring to a nice simmer. Add oregano, basil, rosemary, garlic, salt, and pepper. Juice one of your lemons and add to the stockpot. Continue to simmer for about 15 minutes.

2. While it is simmering, use a potato peeler to make zucchini ribbons. Set aside. Slice other lemons, and set aside once you have simmered the tomatoes, wine, and fish stock for 15 minutes. Saute yellow onions about 1 minute in olive oil. Add red onions and yellow sautéed onions to the stockpot. Cook for 5 minutes and then add seafood, the longest cooking item, first. (We used snapper, mussels, shrimp, and small crabs added in that order) DO NOT remove them from their shells. This enhances the flavor and appearance of your soup.

3. Last but not least, add the zucchini ribbons. Reduce heat to off and remove from the burner after adding ribbons so as not to overcook. Let cool for about 7 minutes to let flavors meld together. Ladle into bowls, garnish with lemon slices and fresh parsley. Serve with Italian bread.

Notes:

There are several wonderful recipes for fish stock on the web. Substitute it with clam juice if you can not make fresh homemade fish stock.

Be sure always to prepare and clean any seafood you plan on using. Do not remove seafood from shells to cook.

zuppa di pesce – bouillabaisse marseillaise- Fish Soup

Heidy L. McCallum

zuppa di pesce is a delicious soup made by combining fish or seafood with vegetables and stock, juice, water, or another liquid

5 from 5 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine Italian

Servings 8 people

Calories 300 kcal

Ingredients

  

1x2x3x

• 4 pounds of assorted clams mussels,crab,shrimp,octopus,halibut,red Snapper,squid
• 4 cups of fresh San Marzano tomatoes or Roma tomatoes, sliced into rounds
• 3 cups of homemade fish stock
• 1 cup dry white wine such as Pinot Grigio
• 1/2 cup yellow onion halved & sliced
• 1/2 cup red onion halved
• 1 cup zucchini ribbons
• 3 garlic cloves minced
• 2-3 fresh lemons sliced
• 3 tablespoons fresh flat-leaf parsley chopped
• 2 tablespoons olive oil
• 1 tablespoon fresh basil chopped
• 1 teaspoon fresh rosemary
• 1 teaspoon fresh oregano
• 1/2 teaspoon red pepper flakes
• Kosher salt to taste
• fresh cracked pepper to taste

Instructions

 

• In a large stock pot add homemade fish stock, wine, and tomatoes. Bring to a nice simmer, add oregano, basil, rosemary, garlic, salt, and pepper. Juice one of your lemons, add to stockpot. Continue to simmer about 15 minutes.
• While it is simmering, use a potato peeler to make zucchini ribbons. Set aside. Slice other lemons, and set aside. Once you have simmered the tomatoes, wine and fish stock 15 minutes. Saute yellow onions about 1 minute in olive oil. Add red onions and yellow sautéed onions to the stockpot. Cook 5 minutes and then start adding seafood, longest cooking items first. (We used snapper, mussels, shrimp, and small crabs added in that order) DO NOT remove them from their shells, this enhances the flavor and appearance of your soup.
• Last but not least add the zucchini ribbons. Reduce heat to off and remove from burner after adding ribbons, as to not overcook. Let cool about 7 minutes to let flavors meld together. Ladle into bowls, garnish with lemon slices, and fresh parsley. Serve with Italian bread.

Notes

There are several wonderful recipes for fish stock on the web. If you can not make fresh homemade fish stock, feel free to substitute with clam juice.
Be sure to always prepare and clean any seafood you plan on using. Do not remove seafood from shells to cook.

Nutrition

Serving: 01Calories: 300kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

Keyword Seafood, Soup

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