Zuppa Di Pesce Fra Di Avolo

4.9
(21)
17 Reviews
7 Photos

Zuppa di pesce is an Italian fish stew packed with clams, mussels, and other seafood. This recipe includes pasta and spices things up with red chilli flakes. It's always a favorite on Christmas Eve. Best served with a nice red wine and Frank Sinatra playing in the background!

Submitted by Charles Anthony
Updated on October 21, 2024
A bowl of Zuppa Di Pesce Fra Di Avolo served over linguine, with a plaid towel next to the bowl
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Prep Time:
30 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 40 mins
Servings:
10
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Ingredients

Original recipe (1X) yields 10 servings

  • 3 tablespoons olive oil

  • 2 pounds sea scallops

  • 2 pounds large shrimp, peeled and deveined

  • 1 pound calamari rings

  • 24 mussels, cleaned and debearded

  • 24 littleneck clams, scrubbed and rinsed

  • 3 (14.5 ounce) cans crushed tomatoes

  • 1 cup water

  • 2 (6.5 ounce) cans chopped clams

  • ¼ cup olive oil

  • 1 small yellow onion, chopped

  • 2 tablespoons red pepper flakes

  • 1 tablespoon chopped garlic

  • 1 teaspoon dried oregano

  • 1 teaspoon dried parsley

  • 1 teaspoon salt

  • 2 (16 ounce) packages linguine pasta

Directions

  1. Gather all ingredients.

    Ingredients to make zuppa di pesce fra di avolo

    Allrecipes/Abbey Littlejohn

  2. Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir sea scallops, shrimp, and calamari rings in the hot oil until scallops and calamari are opaque and shrimp are pink, about 5 minutes.

    A large pan with scallops, shrimp, and calamari rings

    Allrecipes/Abbey Littlejohn

  3. Bring a separate pot of water to a boil and add mussels and littleneck clams to the boiling water; cook until shells have opened, about 3 minutes.

    A pot of boiling water with mussels and littleneck clams

    Allrecipes/Abbey Littlejohn

  4. Remove shellfish and rinse with hot water.

    A colander with rinses open mussels and open littleneck clams

    Allrecipes/Abbey Littlejohn

  5. Pour crushed tomatoes, water, 2 cans chopped clams, 1/4 cup olive oil, onion, red pepper flakes, garlic, oregano, parsley, and salt into a large pot and bring to a boil.

    A large pot with crushed tomatoes, water, chopped clams, olive oil, onion, red pepper flakes, garlic, oregano, parsley, and salt being stirred with a wooden spoon

    Allrecipes/Abbey Littlejohn

  6. Stir cooked scallops, shrimp, calamari, mussels in shells, and littleneck clams in shells into tomato mixture. Reduce heat to low and simmer for 1 hour.

    A large pot with mussels, clams, calamari, scallops, and shrimp in tomato sauce

    Allrecipes/Abbey Littlejohn

  7. About 10 minutes before serving, bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 10 minutes; drain and rinse pasta in hot water to prevent sticking.

    A large pot of cooked linguine in hot water

    Allrecipes/Abbey Littlejohn

  8. Serve seafood and sauce over pasta.

    A bowl of zuppa di pesce fra di avolo served over linguine pasta

    Allrecipes/Abbey Littlejohn
52 home cooks made it!

Nutrition Facts (per serving)

775 Calories
17g Fat
81g Carbs
72g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 775
% Daily Value *
Total Fat 17g 22%
Saturated Fat 3g 13%
Cholesterol 330mg 110%
Sodium 957mg 42%
Total Carbohydrate 81g 29%
Dietary Fiber 7g 24%
Total Sugars 1g
Protein 72g 144%
Vitamin C 34mg 38%
Calcium 259mg 20%
Iron 29mg 162%
Potassium 1578mg 34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.