Zuppa di Pesce Fra Diavolo – Fiery Italian Seafood Stew
Zuppa di Pesce Fra Diavolo is a hearty Italian seafood stew simmered in a spicy tomato and garlic broth. The dish combines shrimp, clams, mussels, and fish with herbs, olive oil, and white wine. Its bold flavor comes from crushed red pepper flakes that give the stew a signature heat. Traditionally served with crusty bread, the broth is perfect for soaking and savoring every drop. The recipe is versatile and allows cooks to use fresh seafood available locally. Rich in protein and nutrients, this dish is both satisfying and elegant. Zuppa di Pesce Fra Diavolo brings the flavors of the Mediterranean coast directly to your table.
Ingredients
- 2 tbsp olive oil
- 4 garlic cloves (minced)
- 1 small onion (finely chopped)
- 1 tsp crushed red pepper flakes
- 1 cup dry white wine
- 2 cups crushed tomatoes
- 1 cup seafood broth or fish stock
- 200 g shrimp (peeled and deveined)
- 200 g mussels (cleaned)
- 200 g firm white fish (cod or halibut pieces)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper to taste
- 2 tbsp fresh parsley (chopped)
- Crusty bread for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until soft and translucent.
- Stir in minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
- Pour in white wine and simmer for 3–4 minutes to reduce slightly.
- Add crushed tomatoes, seafood broth, oregano, and basil. Stir well.
- Simmer the sauce for about 10 minutes to develop flavor.
- Add the fish pieces and cook for 5 minutes.
- Add shrimp, mussels, and clams. Cover and cook until shellfish open (about 5–7 minutes).
- Garnish with fresh parsley and serve hot with crusty bread and lemon wedges.
Notes
- Always discard mussels or clams that remain closed after cooking.
- Fresh seafood gives the best flavor.
- You can adjust the chili flakes depending on spice preference.
- Use homemade fish stock for a deeper taste.
- The stew thickens slightly as it simmers.
- Add calamari or scallops for variety.
- Serve immediately for the freshest seafood texture.
- A drizzle of extra virgin olive oil enhances the flavor before serving.