Recipe courtesy of Frank DeCarlo

Peasant's Zuppa Di Pesce

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  • Level: Intermediate
  • Total: 43 min
  • Prep: 20 min
  • Cook: 23 min
  • Yield: 4 servings
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4 tablespoons extra-virgin olive oil

4 cloves garlic, crushed

2 cloves shallot, crushed

Two 1/2- to 3/4-pound whole red mullets, cut in half, scaled with head and tails removed

One 1 1/4-pound whole orata (or any type of bass), cut in 4 equal parts, scaled with head and tails removed

1 large whole skate wing, cut in 4 equal parts

1 dozen Manila clams

4 razor clams (optional)

1 dozen mussels

4 langoustines, tails split (or 4 jumbo shrimp)

8 small whole seppie, remove beak (or 2 tubes of calamari, sliced into rings)

4 small baby octopus, remove beak

2 cups dry white wine

2 cups water

One 8-ounce can peeled Italian tomatoes (or 1 pint vine-ripe cherry tomatoes)

4 sprigs fresh thyme

Salt and pepper

2 pinches dried oregano

1/2 cup fresh chopped parsley

6 basil leaves, chopped


  1. In a large saute pan (approximately 16-inches), add oil, garlic, and shallots. Saute until garlic and shallots are a very light golden color. Add all the fish to pan along with the wine, water, tomatoes, thyme, salt, pepper, and oregano. Cover pan and let simmer until clams and mussels open, approximately 20 minutes. Add parsley and basil and divide evenly into 4 soup bowls.
  2. At Peasant, Frank floats crostini (toasted bread rubbed with olive oil, garlic, Parmigano, oregano, salt and pepper) on top of each serving.