Italian Zuppa di Pesce with Saffron Aioli

A rich and flavorful Italian seafood soup, brimming with mussels, clams, shrimp, calamari, and fish, finished with a vibrant saffron aioli.

Prep Time

20 minutes

Total Time

55 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£9.22/serving

Season:

☀️ Summer

Meal Type:

Soup

Cuisine:

Italian

Main Ingredient:

Seafood•Fish

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food

Ingredients

Servings

3tablespoonsOlive oil(Extra virgin olive oil recommended)

£0.25

1mediumYellow onion(Chopped)

£0.40

4clovesGarlic(Minced)

£0.20

2stalksCelery(Chopped)

£0.30

1smallFennel bulb(Thinly sliced, reserve fronds for garnish)

£0.80

28ouncesCrushed tomatoes(Canned)

£1.50

1cupDry white wine(Such as Pinot Grigio or Sauvignon Blanc)

£2.00

4cupsFish stock or broth(Low sodium)

£1.80

1teaspoonDried oregano

£0.10

0.3teaspoonRed pepper flakes(Or more, to taste)

£0.05

1poundMussels(Scrubbed and debearded)

£3.50

1poundClams(Scrubbed)

£4.00

1poundShrimp(Peeled and deveined)

£8.00

0.5poundCalamari(Cleaned and cut into rings)

£4.50

1poundFirm white fish fillet(Cod, halibut, or sea bass, cut into 1-inch pieces)

£7.00

0.3cupFresh parsley(Chopped, for garnish)

£0.40

To tasteSalt and black pepper

0.5cupMayonnaise(Good quality)

£0.30

1cloveGarlic(Minced, for aioli)

£0.20

1tablespoonLemon juice(Freshly squeezed, for aioli)

£0.10

0.3teaspoonSaffron threads(Pinch, steeped in 1 tbsp warm water for 5 minutes, for aioli)

£1.50

Total Cost

£36.90

£9.22 per serving

Instructions

1.
**Prepare the Saffron Aioli:** In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, and the saffron threads with their steeping water. Season with salt and pepper to taste. Set aside.
2.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, celery, and fennel and cook until softened, about 5-7 minutes.
3.
Add the crushed tomatoes, white wine, fish stock, oregano, and red pepper flakes. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.
4.
Add the mussels and clams to the pot. Cover and cook until they open, about 5-7 minutes. Discard any mussels or clams that do not open.
5.
Add the shrimp, calamari, and fish fillets to the soup. Cook for another 3-5 minutes, or until the shrimp are pink and the fish is cooked through.
6.
Season the soup with salt and pepper to taste.
7.
Ladle the zuppa di pesce into bowls. Drizzle with saffron aioli, garnish with fresh parsley and fennel fronds, and serve immediately. Crusty bread is recommended for dipping.

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My Notes

Nutrition Information

Nutrition per serving (600g)

650 kcal / 2720 kJ

Carbs

25g

10% of RDA

Fat

35g

50% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

10 g

11% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a deeper flavor, use homemade fish stock.

Adjust the amount of red pepper flakes to your preference.

Make the saffron aioli ahead of time to allow the flavors to develop.

Serve with crusty bread for dipping into the delicious broth.

Cooking Equipment

Large pot or Dutch oven

Small bowl

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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Italian Zuppa di Pesce with Saffron Aioli

Ingredients

Instructions