Zuppa di Pesce

Zuppa di Pesce

Fish Soup

This recipe of mine is merely one vision of the hundreds of fish soups that can be found in all Italian coastal towns, and is usually called “brodetto”. It is a dish that can be tasty even if you have only a couple of kinds of fish to choose from. Monkfish, prawns and even mussels are ideal for this soup as they have a good flavour and do not disintegrate when cooked. If you can increase the proportions of fish, this soup can even become a main course.

Serves 4

Zuppa di Pesce
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  • 4 tbsp olive oil
  • 1 large shallot or onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 75ml (2 1/2 fl oz) dry white wine
  • 8 prawns
  • 20 mussels
  • 250g (9 oz) monkfish, cut into pieces, or substitute with 8 scallops
  • 750ml (25 fl oz) Fish Stock
  • 1 garlic clove
  • 8 small slices bread, freshly toasted
  • 25g (1 oz) butter
  • 1 tbsp chopped fresh flat-leaf parsley
  • Salt and pepper to taste


  1. Put the oil in a large pan and fry the shallot or onion together with the carrot and celery until the onion becomes golden and soft. Pour in the wine, bring to the boil, and allow to evaporate for one minute. Add all the fish and the stock and simmer for 10 minutes. Remove the heads and shells from the prawns and shell the mussels. Return the prawns and mussels to the soup. Taste for seasoning.
  2. Lightly rub the garlic clove over the toast, then butter the toast. Place two slices in the bottom of each soup bowl. Pour in the soup, sprinkle with the parsley and serve straightaway.



225 cal


20 g


8 g


4 g
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