Dinner · 60 min · italian

Zuppa di Pesce Livornese

An Italian dinner built around mixed firm white fish and shrimp — on the table in 60 minutes.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Mixed firm white fish
• 1/2 lb Shrimp
• 1 lb Mussels
• 2 cups Crushed tomatoes
• 5 cloves Garlic
• 1 cup Dry white wine
• 3 cups Fish stock
• 1/2 tsp Peperoncino
• 1/2 cup Fresh parsley
• 6 slices Tuscan bread
• 1/4 cup Olive oil

Steps

1. Scrub the mussels and pull the beards; discard any that stay open when tapped. Clean shellfish at the last minute — they wait for no one.
2. Sizzle the sliced garlic and peperoncino in olive oil 1 minute, add the tomatoes and wine, and simmer 15 minutes into a brothy, brick-red base.
3. Add the fish stock and bring to a lively simmer. Taste and season — the broth should be bold enough to stand up to the seafood.
4. Add the firm fish first and simmer 5 minutes, then the shrimp and mussels. Cover 4 minutes, until the mussels gape open. Discard any that stay shut.
5. Grill or toast the bread slices and rub them with a cut garlic clove.
6. Set a slice of bread in each deep bowl, ladle over the fish and broth, and finish with parsley and olive oil.

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