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Zuppa di Pesce

This variation of a seafood stew is one of my favorites. It comes together in 30 minutes or less and serves an army. Be sure and whip up a batch of garlic bread to sop all the sauce. It's beyond.

Course Main Course
Cuisine Italian
Keyword seafood
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3 - 4


  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic chopped
  • 2 cloves garlic left whole
  • 1/2 onion sliced
  • 1 tomato roughly chopped
  • 1 cup homemade marinara sauce or good quality marinara such as Rao's
  • Generous splash of clam juice or white wine or both
  • 2 teaspoons fresh oregano chopped
  • 2 teaspoons fresh thyme chopped
  • 2 teaspoons fresh basil chopped
  • Kosher or sea salt and freshly ground black pepper to taste
  • 1 lb. shrimp shelled and deveined
  • 1 lb. mussels rinsed
  • 1 lb. clams rinsed
  • 1/2 lb. squid sliced
  • More finely chopped herbs oregano, thyme and basil, as well as Italian parsley for garnish


  1. In a large stockpot, heat 3 tablespoons olive oil and saute garlic over medium low heat for 2-3 minutes (be careful not to burn the garlic). Add onions and allow to saute for another 2-3 minutes. Add chopped tomato, herbs, marinara sauce, generous splash of clam juice or white wine and cook uncovered for 20-30 minutes.
  2. Add mussels and clams and cover. Steam for approximately 5-7 minutes on medium-low heat. Add shrimp and squid, stir, trying to get the shrimp and squid down into the broth. Cover and steam until the clams and mussels open and shrimp and squid are cooked. This should be about 7-8 minutes. Do not eat the clams and mussels unless they open, which they will do when they are fully cooked. On occasion, some of them will not open, which means they are bad and throw those away.
  3. Add more herbs including chopped parsley this time and serve immediately in big bowls with garlic "sponge" bread.