5 from 5 votes
zuppa di pesce alla marsigliese - bouillabaisse marseillaise- Fish Soup of Marseilles
zuppa di pesce – bouillabaisse marseillaise- Fish Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
zuppa di pesce is a delicious soup made by combining fish or seafood with vegetables and stock, juice, water, or another liquid
Course: Soup
Cuisine: Italian
Keyword: Seafood, Soup
Servings: 8 people
Calories: 300 kcal
Author: Heidy L. McCallum
Ingredients
  • 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
  1. 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.
  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 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.
  3. 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.
Recipe 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.