For a richer flavor, consider adding a splash of fish sauce to the tomato mixture during simmering. Adjust the amount of red pepper flakes to your preferred level of spiciness. Feel free to substitute other types of seafood based on your preference and availability, such as lobster, cod, or swordfish. Serve with crusty bread for soaking up the delicious sauce.
Zuppa Di Pesce Fra Di Avolo
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PREP TIME30 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 40 mins
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SERVING10 People
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VIEWS63
Embark on a culinary journey to the Italian coast with Zuppa di Pesce Fra Di Avolo, a robust seafood stew brimming with the ocean's treasures. Succulent scallops, tender shrimp, and delicate calamari dance alongside briny mussels and clams, all simmered in a vibrant tomato broth infused with fiery red pepper flakes. This hearty dish, traditionally enjoyed on Christmas Eve, promises a symphony of flavors that will warm your soul.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate81 g
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Cholesterol330 mg
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Fiber7 g
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Protein72 g
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Saturated Fat3 g
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Sodium957 mg
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Sugar1 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGather all ingredients. (5 minutes)
02
StepIn a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add the sea scallops, shrimp, and calamari. Cook, stirring occasionally, until the scallops and calamari are opaque and the shrimp are pink, about 5-7 minutes. Remove the seafood from the pot and set aside. (12 minutes)
03
StepIn a separate large pot, bring 6 cups of water to a boil. Add the mussels and littleneck clams. Cover and cook until the shells have opened, about 5-8 minutes. Discard any clams or mussels that do not open. (13 minutes)
04
StepRemove the shellfish from the pot and rinse with hot water. Set aside. Reserve 1 cup of the clam broth. (5 minutes)
05
StepAdd the remaining 1/4 cup of olive oil to the original pot. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and red pepper flakes and cook for another minute until fragrant. (6 minutes)
06
StepPour in the crushed tomatoes, white wine, chopped clams (with their juice), reserved clam broth, oregano, parsley, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 45 minutes, allowing the flavors to meld. (51 minutes)
07
StepGently stir in the cooked scallops, shrimp, calamari, mussels, and clams into the tomato mixture. Simmer for another 5 minutes to heat through. (7 minutes)
08
StepWhile the stew is simmering, cook the linguine according to package directions in a large pot of lightly salted boiling water until al dente, about 8-10 minutes. Drain the pasta, reserving about 1 cup of the pasta water. (10 minutes)
09
StepIf the sauce is too thick, add some of the reserved pasta water to reach your desired consistency. (2 minutes)
10
StepServe the Zuppa di Pesce over the cooked linguine. Garnish with fresh parsley and a drizzle of extra virgin olive oil. (3 minutes)
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RECIPE REVIEWS
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Please Rate
Rene Johnston
Jun 27, 2025I made this for Christmas Eve, and it was a huge hit! Everyone loved it.
Jarrell Batz
May 24, 2025I added a little bit of white wine, as suggested, and it really enhanced the flavor.
Chad Fritsch
May 15, 2025The instructions were easy to follow, and the dish turned out perfectly.
Fausto Barrows
Apr 11, 2025My family raved about this dish! Thank you!
Terry Volkmanhettinger
Mar 25, 2025The aroma while it was simmering was heavenly!
Jacey Gutkowski
Mar 11, 2025This recipe is amazing! The seafood was so tender, and the sauce had just the right amount of heat.
Rogelio Klein
Jan 5, 2025This is my go-to recipe for Zuppa di Pesce now!
Kevon Abshire
Nov 27, 2024I've made this recipe several times, and it's always a success.
Kamren Rohan
Nov 20, 2024I substituted some of the seafood with what I had on hand, and it was still delicious.
German Vonruedengleichner
Nov 4, 2024Next time I'll make a double batch!