Learn how to make the best Italian Seafood soup recipe, also call Zuppa Di Pesce in Italian. This fish soup recipe includes suggestions for fish varieties, but ask your fishmonger what’s best on the day.
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Seafood Soup / Zuppa Di Pesce ingredients: 0:24
Seafood Soup / Zuppa Di Pesce method: 1:02
Print the full recipe: https://onlineculinaryschool.net/italian-fish-soup-or-zuppa-di-pesce-video/
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23 Comments
Bravo Chef, very thorough but at the same time concise instructions. Thank you!
what is the subtitute for wine…
delicious!!! A killing sea food
great job my friend
thanx
i love your food, wish u the best from saudi arabia
Super delicious! Super nutritious seafood! Thank you Chef Eric for sharing.
Great job chef!
I really appreciate that you showed ever step including cleaning the squid. This is a real cooking tutorial, thank you, Chef.
I made a version of this last night and it was wonderful! I kind of crossed this with a bouillabaisse recipe (pretty much the same thing< I think just different name) My stew looked just like yours, but I only used mussels, clams and shrimp as that is all I had on hand. I used 1 qt. store bought seafood stock, 12 oz., homemade chicken stock, and a little white wine. One Roma tomato diced fine, and some clear tomato water. It was wonderful! Thank you for inspiring me to try it at home.
Thank you Chef that is really amazing! Really authentic I like the detail you do a really great job thank you
well done my friend. I usually watch about 5 to 10 recipe suggestions before i make anything these days. But this is the best i've seen of the 5-10 i've watched. You know your stuff!
I will be incorporating a ton of your tips into my soup/stew.
Excellent Thank you
Great soup Chef, but not the same thing I had in San Francisco, which is more hearty, thicker, and full of garlic, fennel, and tomatoes. I would say this is the French version of the classic San Franciscan cioppino, (the other catch, fisherman's seafood soup, "chip-in" to the group soup). Neither is it like from Liguria Italy cioppino. We love it in California. Needs dungeness crab. Also, the bread should be toasted sourdough cooked as you have, IMO. Great soupy cioppino though! Just my opinion, not a criticism, but applauding your variation. Great job!
this soup looks like my balls
From Chef Eric with love!
Forgot to remove the beaks from the squid.
As an Italian, watching a French chef make this stew was a bit unusual. Lol This recipe was on point! Thank you chef!
Looks delicious 😋 😊
Bonjour Eric , ici au Japon je ne peux pas trouver du fenouil, avez vous une idée pour le remplacer? merci d'avance et encore merci pour vos superbes recettes
You are a very clean and tidy chef 🙂
You awesome thanks for this recipe
WONDERFULL CHEF!!
Thanks for sharing your recipes awesome 🥰