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Coconut Zuppa di Pesce
Created by: Howcan Team
Ingredients
- 1 pound mixed seafood (shrimp, mussels, clams, squid)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup fish or seafood stock
- 1 cup coconut milk
- 1/2 cup white wine
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.
- Add the mixed seafood to the pot and cook for 2-3 minutes, until the seafood starts to turn opaque.
- Pour in the white wine and let it simmer for 2-3 minutes to cook off the alcohol.
- Stir in the diced tomatoes, fish or seafood stock, coconut milk, dried oregano, and red pepper flakes. Season with salt and pepper to taste.
- Bring the soup to a simmer, then reduce the heat to low and let it cook for 20-25 minutes, allowing the flavors to meld together and the seafood to fully cook through.
- Once the seafood is fully cooked and the flavors have developed, remove the pot from the heat.
- Ladle the Coconut Zuppa di Pesce into bowls, garnish with chopped fresh parsley, and serve hot with crusty bread or over cooked pasta, if desired.
Zuppa di Pesce, a traditional Italian seafood stew, has a rich history dating back to coastal regions like Sicily and Naples. The addition of coconut milk brings a tropical twist to this classic dish, creating a creamy and flavorful broth. Renowned chefs like Lidia Bastianich and Mario Batali have put their own spin on this recipe, incorporating coconut milk to enhance the dish's richness. The best version of this creamy Zuppa di Pesce can be found in coastal restaurants in southern Italy, where fresh seafood is abundant. The key to getting this dish right lies in using high-quality seafood and balancing the flavors of the coconut milk with traditional Italian herbs and spices.
60 min
6
380 calories
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