Zuppa di Pesce Marechiara

Seafood in a light tomato based sauce.  This recipe originated in the Gulf of Naples area.

Zuppa di Pesce Marechiara


For 4 Person(s)

For the Zuppa:

  • 1/2 pound fresh mussels, scrubbed and de bearded
  • 6 little neck clams
  • 3 tablespoons extra virgin olive oil
  • 6 cloves of garlic, sliced 
  • 1/4 teaspoon red pepper flakes, optional
  • 1/2 pound fresh calamari, cleaned and cut into rings
  • 1 cup dry white wine
  • 1/2 pound fresh shrimp
  • 1/2 pound fresh scallops
  • 1 14oz can cherry tomatoes
  • 1/2 cup fresh parsley, chopped


  1. Add the clams and mussels to a bowl and cover with cold water. Add a handful of salt and soak for about 15-20 minutes. This will help all the sand come out and settle to the bottom of the bowl.
  2. Put a large stock pot over a medium flame and heat the oil. Add the garlic and red pepper flakes and cook until the garlic is golden, about 30 seconds.
  3. Add the calamari, the mussels and the clams. Saute` for two minutes. Then add the white wine and cook for 1 minute.
  4. Add the cherry tomatoes, shrimp and scallops to the pot. Stir to combine. Cover and cook until all the clams and mussels are open, about 5-7 minutes. Stir in the parsley.
  5. Taste for seasoning and season with salt and black pepper as desired. Serve with crusty Italian bread for dipping.




Thursday, 14 December 2017
Thursday, 14 December 2017
FANTASTICO!!! I couldnt believe how simple and delicious this was. Simple and delicious isn't that ...
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- jsilva973