Zuppa di Pesce

Inspired by my trip to Italy...When I was in Venice, I had the most amazing fish soup! Unfortunately I didn't have any whole prawns (as it's typical in zuppa di pesce) to make this dish... regular headless tail on shrimps were just as good. 

Mmm, lump crab, tomatoes, and mussles. It's so good...and the secret is boxed and canned for those of you needing to save money! 

*I didn't put measurements of the spices because I believe people have their own preferences. Some people may be allergic, others prefer one spice to the other, etc.

Ingredients:


1/2 lb large shrimp - peeled, deveined, tail on
1 lb frozen pre-cooked mussels (if fresh; purge and de-beard)
2 tilapia filets semi-thawed, cubed
1 6-oz can lump crab meat (Chicken of the Sea) drained/rinsed
1 6-oz can pink crab meat (Chicken of the Sea) drained/rinsed
1 14-oz cans of diced tomatoes with green peppers and onions (alternatively something with garlic and onions)
1 6-oz can tomato puree
1 8-oz bottle clam juice
1 large clove garlic minced
1 tbsp good olive oil
**1 can lobster stock (~15oz) (Bar Harbor brand)


**If you cannot find this, please use fresh seafood stock if available, but you may sub boxed seafood stock.


+black pepper, salt, dried parsley (fresh is better), Italian seasoning blend (oregano, basil, thyme etc..) season to taste

• In a large pot, turn heat to medium-low. Add olive oil then garlic, stirring until it becomes fragrant, about 1 minute.

• Add lobster stock (or fish stock) and bring to a low simmer for about 2 minutes.

• Add the whole, UNdrained can of tomatoes and tomato puree into the pot and bring up the heat to medium-high. Stir in the clam juice, cover and bring to a medium boil for about 5 minutes.

• Add shrimp, tilapia, mussels, and seasonings. Cover again cooking until the shrimps have turned opaque and the mussels have opened completely (if fresh). Discard unopened ones because they are dead.

• Last, add the pink and lump crab meat; stir. Turn heat to low. Cover and let sit 15 minutes to let the flavors develop.

• Serve in shallow bowls garnished with freshly chopped (or dried) parsley and serve with toasted sourdough bread.

Makes about 4-6 servings.


This is so simple to make, so inexpensive to make, and you can really whip it up in no time at all! Alternatively you can swap out the ingredients with fresh shrimp (head-on), live mussels, fresh packed lump crab, peeled diced roma tomatoes, fresh yellow onion diced, green bell pepper minced and fresh herbs. Will taste twice as good! :) Enjoy.