Red Lobster Zuppa di Pesce (Italian Seafood Soup)
A rustic Italian seafood soup in a saffron-scented tomato and white wine broth, loaded with white fish, shrimp, calamari, mussels, clams and scallops - Red Lobster's take on the classic zuppa di pesce, served with toasted Italian bread.
⏱️ Prep: 20 min🍳 Cook: 40 min
Nutritionper 100 g›
75
Calories
8g
Protein
3g
Carbs
3g
Fat
Ingredients
| 1/4 cup (60 ml) | extra virgin olive oil |
| 1 | large onion, finely diced |
| 4 | garlic cloves, minced |
| 1 | fennel bulb, thinly sliced (reserve fronds) |
| 2 | celery stalks, diced |
| 1 | carrot, diced |
| 1/2 tsp | red pepper flakes |
| 1 cup (240 ml) | dry white wine |
| 1 can (28 oz / 800 g) | San Marzano crushed tomatoes |
| 4 cups (950 ml) | fish stock or seafood broth |
| 2 cups (480 ml) | water |
| 2 | bay leaves |
| 1 tsp | dried oregano |
| 1/2 tsp | saffron threads (optional, but authentic) |
| to taste | salt and black pepper |
| 1/2 lb (225 g) | firm white fish (halibut, cod or sea bass), in 2-inch pieces |
| 1/2 lb (225 g) | large shrimp, peeled and deveined |
| 1/2 lb (225 g) | calamari rings |
| 1 lb (450 g) | mussels, scrubbed and debearded |
| 1 lb (450 g) | littleneck clams, scrubbed |
| 1/2 lb (225 g) | scallops (optional) |
| 6-8 | large prawns or langoustines, heads on (optional) |
| 1/4 cup | fresh parsley, chopped |
| to taste | fresh basil leaves |
| to taste | toasted Italian bread or crostini, for serving |
| to taste | lemon wedges, for serving |
Instructions
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, fennel, celery and carrot and sauté 8-10 minutes until softened and translucent. Add the garlic and red pepper flakes and cook 1-2 minutes until fragrant.
- Pour in the white wine, raise the heat to medium-high and simmer 3-4 minutes to cook off the alcohol. Add the crushed tomatoes, fish stock and water and stir well. Add the bay leaves, oregano and saffron (if using). Bring to a boil, then reduce to low and simmer 20-25 minutes. Season with salt and black pepper.
- Add the seafood in stages: start with the mussels and clams, cover and cook 5-6 minutes until they begin to open. Add the white fish and prawns/langoustines (if using) and cook 3-4 minutes. Add the shrimp, calamari and scallops (if using) and cook 2-3 minutes until the shrimp are pink and everything is cooked. Discard any mussels or clams that did not open, and remove the bay leaves.
- Final touches: taste and adjust the seasoning. Stir in the chopped parsley and tear in some fresh basil, then drizzle with a little extra virgin olive oil.
- Serve: ladle into large shallow bowls with a variety of seafood in each. Garnish with fennel fronds, more parsley and basil, and serve immediately with toasted Italian bread and lemon wedges. Set out an empty bowl for discarded shells.