Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

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Every Italian coastal town has its zuppa di pesce or fish soup, but this one from Livorno is eaten as a main course, not as a soup. It is served over toasted slices of country bread with some of the broth, and the rest can be kept for a fish soup or a seafood risotto. Use a variety of fish and shellfish, according to what looks good when you go shopping. Don’t be deterred by the long list of ingredients; there may be a lot to assemble, but the preparation is not lengthy and the dish is rich