Come fare Zuppa di Pesce

Perché iniziare qui

Zuppa di Pesce is cooked the way the Adriatic coast cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Zuppa di Pesce hails from the sun-drenched Adriatic coast, where the sea's bounty is celebrated in every bite. This version captures the essence of a family kitchen, where olive oil is poured generously and salt is pinched with care. It's a dish that finds its place at the heart of a casual seaside lunch or a comforting family dinner, embodying the simple yet profound culinary traditions passed down through generations. Expect a rich broth, infused with the briny depth of monkfish, sea bass, clams, and mussels, each contributing its unique character. The ripe tomatoes and dry white wine lend a subtle acidity, balanced by the sweetness of onion and garlic. Finished with a sprinkle of fresh parsley, this soup envelops you in warmth, inviting you to savor each spoonful.