This recipe demonstrates a basic method for making a seafood soup. All regions of Italy that have access to seafood have their own styles of zuppa di pesce. The soups are called by specific names in each region, such as brodetto, cacciucco, and ciuppin, to name a few. In addition to the seafood, the essential ingredients are red and/or black pepper, garlic, salt, herbs, vegetables, and spices.
The soup begins with a soffritto, to which the differen