Ligurian Zuppa di Pesce with Stoccafisso
Jōichirō's feast soup — soaked dried cod, clams, mussels and fried prawns in a tomato-wine broth with noodles
- Difficulty
- Total time
- 2.1 days
- Hands-on
- 1 h 15 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentlarge pot, frying pan, deep pan
Tasteumami, herby, comforting
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
- 300 g stoccafisso, air-dried cod, soaked for 2 days (or salt cod / fresh cod) (amount estimated)
- 8 shrimps, shell on (amount estimated)
- 400 g clams (amount estimated)
- 400 g mussels (amount estimated)
- 4 tbsp olive oil (added by Totsuki AI)
- 1 onion, sliced (added by Totsuki AI)
- 3 cloves garlic, sliced (added by Totsuki AI)
- 150 ml white wine (added by Totsuki AI)
- 400 g canned tomatoes (added by Totsuki AI)
- 800 ml fish stock (added by Totsuki AI)
- 150 g noodles, short pasta or broken spaghetti (amount estimated)
- 3 tbsp flour, for dusting (added by Totsuki AI)
- parsley, to taste, chopped (amount estimated)
Method
+ step written by Totsuki AI.
- 1
Soak the stoccafisso for 48 hours, changing the water several times; cut into chunks.+
- 2
Soften the onion and garlic in the olive oil, add the wine and reduce, then the tomatoes and fish stock. Simmer for 15 minutes.+
- 3
Add the stoccafisso and simmer gently for 20 minutes. Add the pasta and cook until nearly tender.+
- 4
Add the clams and mussels, cover and cook for 3–4 minutes until they open (discard any that stay shut).+
- 5
Dust the shrimps with flour and fry them in hot oil until crisp.+
- 6
Ladle the soup into bowls, top with the fried shrimps and parsley.+