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Zuppa di Pesce with Saffron
Created by: Howcan Team
Ingredients
- 1/4 cup extra virgin olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup white wine
- 1 can (28 oz) crushed tomatoes
- 4 cups fish or seafood stock
- 1 teaspoon saffron threads
- 1 lb mixed seafood (such as shrimp, mussels, clams, and fish fillets)
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- Crusty bread for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and red pepper flakes, and cook for another 2 minutes.
- Pour in the white wine and let it simmer for 3-4 minutes to reduce slightly.
- Stir in the crushed tomatoes, fish or seafood stock, and saffron threads. Bring the soup to a simmer and let it cook for 20 minutes, stirring occasionally.
- Add the mixed seafood to the pot and cook for an additional 10-15 minutes, or until the seafood is fully cooked and tender. Season with salt and pepper to taste.
- Stir in the chopped parsley and remove the pot from the heat.
- Serve the Zuppa di Pesce with saffron in bowls, accompanied by crusty bread for dipping. Enjoy!
Zuppa di Pesce, a traditional Italian seafood stew, has a rich history dating back to the coastal regions of Italy. The addition of saffron, a prized and aromatic spice, elevates the dish with its unique flavor and vibrant color. Renowned chefs in Sicily and Sardinia have perfected this recipe, infusing the stew with the essence of the Mediterranean. The best version of this dish can be found in the charming coastal restaurants of Southern Italy, where the freshest catch of the day is combined with saffron-infused broth, tomatoes, and a medley of seafood. The key to a perfect Zuppa di Pesce lies in the quality of the seafood and the delicate balance of saffron, creating a symphony of flavors that captures the essence of the sea.
75 min
6
350 calories
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