Zuppa di Pesce

Serves 1-2
Difficult to make in larger quantities as cooking time is quite fast!


Garlic-Flavored Oil

  • ¼ cup extra virgin olive oil
  • 5 cloves garlic, crushed

Seafood Seasonings

  • salt to taste
  • crushed red pepper flakes to taste


  • ½ chicken lobster, split down the spine

Fish & Shellfish

  • 1 large sea scallop
  • 1 oz monkfish
  • 1 oz swordfish
  • ¼ lb squid, cut into large pieces
  • mussels
  • littleneck clams
  • 3 medium shrimp (16-20 count)


  • ¼ cup dry white wine
  • Italian flat-leaf parsley
  • ½ cup canned cherry tomatoes* in juice
  • ⅓ cup fish stock

For Serving

  • flat-leaf parsley
  • drizzle of olive oil
  • crusty garlic-rubbed slices of bread


Prepare Garlic-Flavored Oil

  1. In a medium-sized sauté pan, heat oil over medium-high heat and add garlic cloves
  2. Allow garlic to flavor the oil for about 30 seconds, or until the garlic starts to brown
  3. Remove cloves and oil is ready to add seafood

Cook Seafood & Sauce

  1. Season seafood with a good, even sprinkle of salt and crushed red pepper flakes
  2. Sear lobster, flesh-side-down in pan, about 1 minute
  3. Add remaining seafood, lower heat to medium and add wine and parsley. Let reduce about 1 minute
  4. Add tomatoes and simmer (low boil) 7-9 minutes. A good indicator is when the clams open. When this happens, cook 2 minutes longer
  5. To serve, ladle or scoop into soup bowl or deep plate, drizzle with olive oil and serve with garlic-rubbed crusty bread

*Canned cherry tomatoes can be found in most Italian specialty food stores. You may substitute canned Roma tomatoes (also in juice), but be sure to crush them up a bit, as Roma tomatoes are much larger in size