Homemade Zuppa di Pesce (Bagna Cauda Style)

Instructions

1. 1

   Pat the fish, shrimp, and scallops dry. Season lightly with salt and pepper. Set aside.

2. 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. 3

   Stir in the red pepper flakes, if using, and cook for another minute.

4. 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. 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. 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. 7

   Remove the pot from the heat. Stir in the fresh chopped parsley.

8. 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.