Ingredients:

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1/2 cup dry white wine (such as Pinot Grigio)
  • 1 (28 ounce) can crushed tomatoes
  • 6 cups fish stock or seafood broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 pound mussels, scrubbed and debearded
  • 1 pound clams, scrubbed
  • 1 pound medium shrimp, peeled and deveined
  • 1 pound firm white fish (such as cod, halibut, or sea bass), cut into 1-inch pieces
  • 1/2 pound calamari, cleaned and cut into rings
  • Fresh parsley, chopped
  • Lemon wedges
  • Crusty bread, for serving

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add onion and sauté until softened. Add garlic and red pepper flakes, and cook until fragrant.
  2. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer and reduce slightly.
  3. Add crushed tomatoes, fish stock, oregano, basil, bay leaf, salt, and pepper. Bring to a simmer.
  4. Add mussels and clams. Cover and cook until they open. Discard any that don't open.
  5. Add shrimp, white fish, and calamari. Cook until the shrimp is pink and the fish is opaque.
  6. Remove the bay leaf. Stir in fresh parsley. Serve hot with lemon wedges and crusty bread for dipping. Enjoy your zuppa di pesce!