Zuppa di Pesce con Riso

Zuppa di Pesce con Riso is a traditional fish soup enriched with rice, originating in the coastal regions of Italy, particularly along the Adriatic and Tyrrhenian seas. Unlike the more common brothy zuppa di pesce served with bread, this version incorporates rice to create a heartier, risotto-like dish. Key ingredients typically include mixed seafood such as clams, mussels, shrimp, and firm white fish, along with tomatoes, garlic, white wine, parsley, and a high-quality fish stock. The rice—often Carnaroli or Arborio—is cooked directly in the broth, absorbing the intense flavors of the sea.

What distinguishes a great Zuppa di Pesce con Riso is the depth and balance of its broth, achieved through fresh, sustainably sourced seafood and careful simmering of fish bones and aromatics. The rice must be cooked al dente, with each grain separate yet creamy, never mushy. The soup should be robustly flavored but not overpowering, with a clear taste of the ocean. Presentation often includes whole shellfish in the shell for visual appeal.

Regional variations abound: along the Italian Riviera, the soup is often lighter with more parsley and lemon; in the Veneto, it may include cuttlefish and a touch of saffron. Portuguese versions, such as those found in Horta, integrate local fish varieties and a slightly more rustic broth. A notable example is served at Restaurant Atletico in Horta, Portugal, as featured by the food channel Sentieri Golosi, where the dish reflects the Azorean love for seafood and rice, often prepared with locally caught chicharro (horse mackerel) alongside clams. This fusion of Italian technique and Portuguese ingredients exemplifies the dish’s adaptability across Mediterranean and Atlantic cuisines.