Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and chopped
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 4 cups fish stock
  • 1 cup dry white wine
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 pound firm white fish fillets, cut into 1-inch pieces
  • 1 pound large shrimp, peeled and deveined
  • 1 pound mussels, scrubbed and debearded
  • 1 pound clams, scrubbed
  • ½ pound calamari, cleaned and cut into rings
  • Fresh parsley, chopped
  • Lemon wedges

Instructions:

  1. Heat olive oil in a large pot. Add onion and cook until softened. Add garlic and bell pepper; cook until fragrant.
  2. Stir in crushed tomatoes, tomato sauce, fish stock, white wine, oregano, and red pepper flakes (if using). Season with salt and pepper. Bring to a simmer.
  3. Add the calamari rings and simmer for 10 minutes to tenderise.
  4. Add the mussels and clams to the pot. Cover and cook until they open (discard any that don't open).
  5. Gently stir in the white fish and shrimp. Cook until the fish is cooked through and flakes easily, and the shrimp turns pink.
  6. Ladle the zuppa di pesce into bowls. Garnish with fresh parsley and serve with lemon wedges.