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Roman-Style Fish Soup (Zuppa di Pesce alla Romana)

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Every region of Italy with a coastline has a characteristic fish soup. This Roman version is spicy with garlic and hot chile. It contains a minimum of liquid, so it is more like a stew than a soup. Use whatever fish varieties are available with the exception of strong-flavored oily fish, which would overwhelm the delicate shellfish.

by Michele Scicolone·published 2004-08-20

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Servings

Serves 4

Total time

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Calories / serving

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Ingredients (12)

serves

2 cloves garlic, choppedgarlic
pinch of red pepper flakesred-pepper-flakes
1/3 cup olive oilolive-oil
2 lb squid, cleaned and cut into 1/2-inch rings (about 1 lb when cleaned)squid
1 cup dry white winewhite-wine
2 tomatoes, peeled, seeded, and choppedtomato
2 tablespoons chopped fresh flat-leaf Italian parsleyparsley
pinch of saltsalt
2 cups waterwater
1 lb small hard-shell clams or cockles, soaked in cool water for 30 minutes and well scrubbed
1 1/2 lb assorted firm-fleshed fish filets such as whiting, monkfish, turbot, porgy bream, red snapper, and sea bass, cut into chunkswhiting
4 slices coarse country bread, toasted and rubbed on one side with a garlic clovebread

Instructions (3 steps)

01In a large saucepan over medium heat, sauté the garlic and pepper flakes in the olive oil until the garlic is golden, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the squid and cook and stir until opaque, about 2 minutes. Add the wine and simmer for 1 minute longer. Add the tomatoes, parsley, and salt and cook until the juices evaporate, about 10 minutes longer.

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Not rich — missing servings, total time, or calories.