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Neapolitan Fish Soup

Neapolitan Fish Soup is one of the most celebrated seafood dishes of Southern Italy. Prepared with a variety of fresh fish and shellfish simmered in a fragrant tomato broth, it reflects the rich maritime heritage of Naples and the Gulf. Traditionally served with toasted bread, this hearty and flavorful soup brings together the finest flavors of the Mediterranean Sea.
Portata One-Pot Meal
Cucina napoletana
Keyword Neapolitan fish soup, Italian seafood soup, zuppa di pesce, Mediterranean seafood stew, Naples seafood recipe, fish and shellfish soup, traditional Italian seafood, seafood broth
Preparazione 30 minuti
Cottura 30 minuti
Tempo totale 1 ora
Servings 3

Ingredienti

  • 500 g mixed firm fish fillets sea bass, grouper, scorpionfish, or monkfish
  • 500 g mussels cleaned
  • 500 g clams purged and cleaned
  • 300 g shrimp or prawns
  • 400 g cherry tomatoes halved
  • 4 tablespoons extra virgin olive oil
  • 2 garlic cloves lightly crushed
  • 150 ml dry white wine
  • 500 ml fish stock
  • 2 tablespoons fresh parsley chopped
  • Salt to taste
  • Freshly ground black pepper to taste
  • Optional chili pepper to taste
  • 4 slices rustic Italian bread

Istruzioni

  • Heat the olive oil in a large pot over medium heat and sauté the garlic and optional chili pepper until fragrant.
  • Add the cherry tomatoes and cook for 5 minutes until they begin to soften.
  • Pour in the white wine and allow it to reduce slightly.
  • Add the fish stock and bring to a gentle simmer.
  • Add the fish pieces and cook for 5 minutes.
  • Add the shrimp, mussels, and clams.
  • Cover the pot and cook for another 5 to 7 minutes until the shellfish have opened and the seafood is fully cooked.
  • Discard any mussels or clams that remain closed.
  • Season lightly with salt and black pepper and stir in the chopped parsley.
  • Toast the bread slices and place one in each serving bowl.
  • Ladle the fish soup over the bread, ensuring each serving contains a variety of fish and shellfish.
  • Serve immediately while hot.

Note

Traditional versions vary according to the daily catch and may include octopus, squid, cuttlefish, red mullet, or other local seafood.
The broth should remain light and aromatic rather than thick.
A drizzle of high-quality extra virgin olive oil just before serving enhances the flavor.