Zuppa di Pesce

Ingredients

• •3 tablespoons olive oil
• •4 cloves garlic, minced
• •1 small onion, diced
• •1 can (28 oz) crushed tomatoes
• •1 cup dry white wine
• •4 cups fish or vegetable broth
• •1 pound mixed fish (cod, halibut), cut into chunks
• •1 pound mussels, cleaned
• •1 pound clams, cleaned
• •1 teaspoon dried oregano
• •to taste salt and black pepper
• •4 slices crusty bread, toasted

Directions

1. 1Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened, about 3 minutes.
2. 2Pour in white wine and simmer for 2 minutes to reduce slightly.
3. 3Add crushed tomatoes, broth, and oregano. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. 4Add the fish chunks and simmer for 5 minutes until partially cooked.
5. 5Add mussels and clams, cover, and cook for 8-10 minutes until shells open. Discard any unopened shells.
6. 6Season with salt and pepper to taste.
7. 7Ladle soup into bowls and serve with toasted bread on the side.

💡 Build the tomato-wine broth for zuppa di pesce before adding seafood; once clams, mussels, and fish enter, the remaining cooking window is short.

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