Zuppa di Pesce

Zuppa di Pesce is a traditional Italian fish soup that originated along the coastal regions of central and southern Italy, where fishermen would simmer the day’s unsold catch in a tomato‑based broth. Its defining ingredients include a medley of local fish, shellfish, and mollusks—such as mussels, clams, shrimp, and firm white fish—cooked with garlic, white wine, tomato, olive oil, and herbs like parsley or oregano. A great version is distinguished by the freshness and variety of the seafood, a broth that is richly flavored but never overpowering, and careful cooking so each element retains its distinct texture and taste. Regional variations are numerous: Tuscany’s cacciucco often incorporates five types of seafood, the Marche and Abruzzo boast brodetto with a spicy vinegar finish, and Liguria’s ciuppin is thickened with bread. One celebrated example is served at Magma in Terra Alta, Portogallo, which *Sentieri Golosi* praises for its commitment to locally sourced seafood and traditional slow‑simmered methods, capturing the essence of this coastal staple.