This recipe is a treasure- how special to have something 100+ years old. I’ve never made it but used your video to make it step by step. With a few adjustments (no sole or calamari) it was sooooooo good. Making it for Xmas now and it will be a hit. Thank you for this!!!!
Tried this recipe for 7 people this weekend. I had to use two large skillets in order to fit all the ingredients. It turned out excellent, except I forgot the crab legs in the fridge. (we steamed them and at them with drawn butter after the soup). Thanks for a great, easy to understand recipe video. I would definitely recommend. I didn't use clams and I used haddock instead of sole. Everyone loved it. Fresh bread to soak up the broth
Brings back alot of memories. I'm from Italian ancestry but my family did not make this. But the Italian restuerant I worked at in the mid 80s as a dishwasher did. Seen it made 1,000 times. Only difference was we used live lobsters, flip them on thier back, cleaver to cut them in half. Each order had half of an entire lobster steamed in it. As workers we were always given a bowl of pasta of choice and meatball for break. After 100s of days of pasta I asked for something different. The cook made me..... No, not zuppe de peshe. lol Ziti, butter, garlic, parm cheese and parsley. To this day it's still my favorite easy comfort food. I think it's time I made this decadent seafood dish for myself. Thanks for posting.
Thank you for sharing your Dad's recipe. The soup looks delicious. I'm going to make it today💪🏼. I always wonder if I could use marinara sauce in a soup something like this. Thanks for the validation.
This recipe is what got this mangiacake into the family..Convinced my wife's family to let me do the Christmas Zuppa! and was immediately given an honorary Italian title lol Thanks!
I’m so not trying to nitpick, but I noticed you said most of what was in the pan was done about halfway through the video. Then it continued to cook in the pan, and then was even put in the oven for a few minutes. Wouldn’t the fish be over cooked after all said and done?
Italians wouldn't put pasta under the soup like that. Generally should be a piece of grilled bread, rubbed with garlic. Pasta would be a separate course altogether. Also, there are many recipes for zuppa di pesce, but a better one can be found here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-dPKg5h5LcG0.html
Not really sure what’s you’re talking about. I had Zuppa Di Pesce at a restaurant on the island of Ischia (which is in Italy) and it was done with the pasta as part of the dish. I guess the Italians in Italy got it wrong too. That restaurant was known for their Zuppa di pesce for decades.
Going to copy your recipe and make it tonight like the way you handle the kitchen. I was checking do you have a basic spaghetti and homemade meatball video
I was wondering why you pre cook the calamari. They should cook pretty much the same time as the shrimp I feel like pre cookin em they’d get rubbery no?
Had my first zupa di pesce in Italy a couple of weeks ago in Venice. 16 euros in one restaurant 19 euros on another. I decided to pay the extra. No comparison.
I'm following what I learned right now in our apartment Marco...Thanks for posting...TB, Hell's Kitchen, (the neighborhood) NYC...4:30 AM..Wifey wakes soon...It's for breakfast! he he he..
Looks amazing! Just out of curiosity how come you didn't use fish stock? I have no doubt it would taste fantastic however being a seafood pasta you would think fish stock?
Antony sometimes in cooking it’s nice to balance the flavors a bit chicken stock is a lot less gamey than traditional fish stock which can overpower the dish
Ed Perez Ed while I appreciate your opinion - the dish is 100% seafood. Adding chicken stock, in my opinion, turns this into a fusion dish and would ruin the basis of what this dish is - a seafood dish. The fish stock could always be watered down so it is not as strong as you may think. Anyway each to their own.
why not to make fish stock from the parts of fish that you're going to throw away? That' the usual and traditional way both in Italy and France. Anyway I'd be more than ready to taste your own, never tried to mix fish with chicken stock
kk, nice but then improper ..saving vid to show others how not too do.. 1st clams should open on their own..not knife forced.. if they don't open on own while cooking- they are dead- rotten- poison- hospital visit
