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Zuppa Di Pesce From Viareggio


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  • 4 tablespoons virgin olive oil
  • 1 celery rib finely chopped
  • 4 garlic cloves thinly sliced
  • 1 medium red onion finely chopped
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon fresh rosemary leaves
  • 2 cups Basic Tomato Sauce (see recipe)
  • 2 cups dry white wine
  • 2 cups chopped fresh tomatoes
  • 8 giant crayfish
  • 8 mussels
  • 8 littleneck clams
  • 8 razor clams
  • 1/2 pound red snapper fillet cut 1/2" cubes
  • 4 slices country bread, 1" thick
  • 1 garlic clove whole
  • 1/2 cup finely-chopped Italian parsley


Servings 4


Step 1

In a large casserole heat 4 tablespoons virgin olive oil over moderate heat. Add celery, sliced garlic, onion, pepper flakes, and rosemary and cook until translucent (about 6 to 8 minutes). Add Basic Tomato Sauce, wine and tomatoes and bring to a boil. Add fish and cover and bring to a boil. Uncover and reduce heat and simmer until shellfish have opened (5 to 6 minutes).

Toast bread and while still hot, rub with garlic. Place one slice in each of 4 bowls. Divide fish first, then the broth among bowls and sprinkle heavily with parsley. Serve immediately.

This recipe yields 4 servings.

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