Zuppa di Pesce

Thick and Chunky Fish Soup

This is the easiest recipe for making an authentic Italian tasting fish casserole. You can add mussels, shrimp, and other types of fish or seafood, although the basic recipe here calls only for filleted white fish, which makes it very easy to eat. The bread soaks up all the juices of the fish and is eaten at the end, once all the fish has gone.


  • about 3ΒΌ lb filleted fish of various kinds, such as cod, angler fish, haddock, or flounder
  • 8 tablespoons olive oil
  • 5 garlic cloves, chopped fine
  • 1 dried red chile
  • 4 tablespoons chopped fresh parsley
  • 3 handfuls cherry tomatoes, halved
  • Β½ cup dry white wine
  • about ΒΎ cup fish stock
  • 12 thin slices ciabatta bread, toasted
  • 1 garlic clove, peeled and left whole
  • salt and freshly ground black pepper


  1. Prepare all the fish first. Trim it carefully, then wash and pat dry on paper towels.
  2. Heat the olive oil in a deep pan. Add the garlic, chile, parsley, and tomatoes and cook for about 5 minutes. Add all the fish and stir. Season with salt and pepper and pour over the wine and stock. Cover and simmer gently for about 15 minutes.
  3. Rub the toasted bread with the garlic and use the bread to line a large, wide bowl. Pour the hot fish casserole over the bread, drizzle with a little olive oil, sprinkle with the chopped Italian parsley and serve immediately.

To Serve

2 tablespoons extra virgin olive oil

2 tablespoons chopped fresh Italian parsley