Zuppa di Pesce
A coastal tomato broth of mussels, clams, prawns and white fish, mopped up with toasted bread.
Prep
20 min
Cook
25 min
Total
45 min
Serves
4
Per serving
501 kcal
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Instructions
Step 1: Fry the sliced garlic and chilli flakes in the olive oil without browning.
Step 2: Add the dry white wine and the tinned tomatoes with the salt and simmer to concentrate.
Step 3: Add the mussels and clams, cover and steam until the shells open, discarding any that stay shut.
Step 4: Add the prawns and the white fish chunks and poach gently until just opaque and cooked through.
Step 5: Scatter with flat leaf parsley and serve with the toasted sourdough bread.
Ingredients
Quantities update automatically for 4 servings.
- 400 gMussels — cleaned
- 300 gClams — purged
- 250 gRaw prawns — shell on
- 400 gWhite fish fillets — cut into chunks
- 400 gTinned tomatoes
- 4 clovesGarlic — sliced
- 150 mlDry white wine
- 4 tbspOlive oil
- ½ tspChilli flakes
- 20 gFlat leaf parsley — chopped
- 1 tspSalt
- 4 slicesSourdough bread — toasted
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 501 kcal
- Protein
- 40 g
- Carbohydrates
- 34.2 g
- Fat
- 19.3 g
- Saturated fat
- 2.8 g
- Fibre
- 2.6 g
- Sugar
- 3.9 g
- Sodium
- 1559 mg
These figures are estimates for general information only and are not medical or dietary advice.