Zuppa Di Pesce Recipe

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Zuppa Di Pesce
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Ingredients
23
Count
Nutrition
483
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Make soup: Rinse squid under cold running water and pat dry.
  2. If squid are large, halve ring of tentacles, then cut longer tentacles crosswise into 2-inch pieces.
  3. Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings.
  4. Pat shrimp dry and sprinkle with pepper and 1/4 teaspoon salt.
  5. Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sear shrimp in 2 batches, turning over once, until golden but not cooked through, about 2 minutes per batch.
  6. Transfer shrimp with a slotted spoon to a bowl.
  7. Add garlic, red pepper flakes, and oregano to pot and sauté, stirring, until golden, about 30 seconds.
  8. Add wine and 1/2 cup water and bring to a boil. Stir in clams and cook, covered, over moderately high heat until shells open wide, checking frequently after 6 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened clams after 8 minutes.)
  9. Stir in mussels and cook, covered, over moderately high heat until shells open wide, checking frequently after 3 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened mussels after 6 minutes.)
  10. Put oven rack in middle position and preheat oven to 425°F
  11. Add stock to pot along with remaining 4 cups water, tomatoes with juice, sugar, and remaining 1/2 teaspoon salt and simmer, uncovered, 15 minutes.
  12. Make toasts while stock simmers: Arrange bread slices in 1 layer on a baking sheet, then drizzle with oil and season with salt.
  13. Bake, turning over once, until golden, about 10 minutes total. Transfer toasts to a rack to cool slightly, then rub lightly with cut sides of garlic and sprinkle with parsley.
  14. Finish soup: Add halibut to stock and cook at a bare simmer, covered, until just cooked through, about 2 minutes.
  15. Stir in squid and reserved shellfish, then remove from heat and let stand, covered, 1 minute. Stir in basil and parsley and serve immediately, with toasts alongside for dipping.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 482.62 Kcal (2021 kJ)
Calories from fat 235.63 Kcal
% Daily Value*
Total Fat 26.18g 40%
Cholesterol 182.48mg 61%
Sodium 884.37mg 37%
Potassium 624.81mg 13%
Total Carbs 14.07g 5%
Sugars 0.89g 4%
Dietary Fiber 0.59g 2%
Protein 24.99g 50%
Vitamin C 10.4mg 17%
Iron 2.7mg 15%
Calcium 65.2mg 7%
Amount Per 100 g
Calories 100.09 Kcal (419 kJ)
Calories from fat 48.86 Kcal
% Daily Value*
Total Fat 5.43g 40%
Cholesterol 37.84mg 61%
Sodium 183.4mg 37%
Potassium 129.57mg 13%
Total Carbs 2.92g 5%
Sugars 0.18g 4%
Dietary Fiber 0.12g 2%
Protein 5.18g 50%
Vitamin C 2.1mg 17%
Iron 0.6mg 15%
Calcium 13.5mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.7
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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