italian fish soup

Italian Fish Soup (Zuppa Di Pesce) with Black Sea Bass

Zuppa Di Pesce, an Italian fish soup, is a simple but delicious combination of garlic, tomatoes, white wine, fish stock, fresh fish, shellfish and herbs.

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings
Author Craig Fear


  • 2 TBSPs olive oil
  • 3-4 cloves garlic
  • Grated zest of 1 lemon
  • 3-4 sprigs fresh thyme
  • 1 28 ounce can San Marzano tomatoes
  • ¼ cup white wine optional
  • 1 quart fish stock
  • 1 pound littleneck clams
  • 1 pound mussels
  • 1 pound black sea bass fillets or other lean whitefish
  • 1 pound Gulf shrimp and/or 1 pound scallops

Optional seasonings, to taste

  • Fresh basil chopped
  • Fresh parsley chopped
  • Lemon wedges
  • Salt and pepper


  1. Heat the olive oil in a medium stock pot over medium heat, add garlic and saute for about 2 minutes, stirring frequently, being careful not to burn.
  2. Add the tomatoes and optional white wine, raise heat to medium-high and simmer for 3-4 minutes.
  3. Add the stock and bring to a gentle boil.
  4. Add clams, cover and reduce heat to medium low. Simmer 5-7 minutes or until shells open.
  5. Add mussels and simmer 3-5 minutes or until shells open.
  6. Add fish and shrimp and simmer about 5-10 minutes or until fish is cooked through and easily flakes apart.