This hearty seafood soup is a home-cook replication of Osteria Francescana's iconic Zuppa di Pesce that wants to become a Bagna Cauda, blending rich seafood with the intense flavors of Piedmont's famous warm dip.
Prep: 25 min Cook: 30 min 4 servings
Ingredients
1/4 cup extra virgin olive oil, plus more for drizzling
8-10 cloves garlic, thinly sliced
8-10 anchovy fillets (from a 2oz can), oil drained
1/2 teaspoon red pepper flakes (optional)
1/2 cup dry white wine (e.g., Pinot Grigio, Sauvignon Blanc)
1 (28 ounce) can crushed tomatoes or diced tomatoes
4 cups good quality seafood stock or fish stock
1 pound firm white fish (e.g., cod, halibut, snapper), cut into 1-inch pieces
12 ounces large shrimp, peeled and deveined
8 ounces sea scallops, muscle removed
1/4 cup fresh parsley, chopped
Salt and freshly ground black pepper to taste
Crusty bread, for serving
Lemon wedges, for serving (optional)
Instructions
1
Pat the fish, shrimp, and scallops dry. Season lightly with salt and pepper. Set aside.
2
In a large Dutch oven or heavy-bottomed pot, heat 1/4 cup olive oil over medium-low heat. Add the sliced garlic and anchovy fillets. Cook gently, stirring occasionally, for 8-10 minutes, until the garlic is very tender and fragrant (do not brown) and the anchovies have dissolved into the oil, forming a fragrant paste.
3
Stir in the red pepper flakes, if using, and cook for another minute.
4
Increase heat to medium-high. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook until the wine has reduced by half, about 2-3 minutes.
5
Add the crushed tomatoes and seafood stock to the pot. Bring the soup to a gentle simmer, then reduce heat to medium-low and cook for 15 minutes, allowing the flavors to meld. Taste and adjust seasoning with salt and pepper if needed (anchovies add a lot of salt, so taste before adding more).
6
Add the cut white fish to the simmering soup. Cook for 3-4 minutes, or until the fish starts to become opaque. Then add the shrimp and scallops. Cook for another 2-3 minutes, or until the shrimp are pink and cooked through and the scallops are opaque.
7
Remove the pot from the heat. Stir in the fresh chopped parsley.
8
Ladle the soup into warm bowls. Drizzle each serving with a little extra virgin olive oil and serve immediately with crusty bread for dipping and lemon wedges on the side, if desired.
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