Fish Soup Syracuse
(“Zuppa di Pesce
(“Suppa ri Pisci
Did you ever hear of a baked soup?
This is the way this interesting fish soup is cooked in Syracuse.
The cooking in the oven presents many advantages to the quality of this preparation.
Because it is cooked with a tight lid, all the flavors, vitamins and other nutrients remain enclosed in the soup,
and because the pot containing the fish, will be surrounded from every angle by heat, it will cook the fish in an
unaccustomed way that will pleasantly surprise you.
The fish used in Syracuse are different from our local fish. Some changes are made to adapt this recipe to the
local products and to today’s preferences.
An assortment of fish like grouper, halibut, ocean perch, red snapper or sea bream are preferred as fillets or
steaks, and shrimps, calamari, fresh clams, mussels combined with vegetables and wine will produce a gorgeous and
aromatic dish to enjoy with your family.
As we recommend many times, buy from a reliable fishmonger and make sure that the fish has a fresh smell and firm
For the Fish
of squid cleaned – slice the tubes into ¾ inch rings, cut the tentacles in 3 parts
doz. littleneck clams, scrubbed and rinsed
mussels, scrubbed, debearded and rinsed
assorted fish steaks or fillets cut in chucks
For the Soup
of olive oil
medium chopped onions
cloves of garlic
imported Italian peeled tomatoes, chopped, without the juice
of Italian parsley, finely chopped
of white wine
cups of water
Rinse all the fish a few times , check and remove any bones, place in a colander. Sprinkle some salt and
In a 5 quart cast iron Dutch oven, or a heavy 6 quart sauce pot with a lid, place the olive oil, the chopped
onions, garlic cloves, celery, tomato, bay leaves and half of the parsley. Add salt and pepper to taste and with
the help of a wooden spoon, turn the vegetables gently to combine well.
Add the mussels, clams and squids over the vegetables. Place the fish on top putting last the most delicate and
sprinkle remaining parsley.
Add the wine and the water and place the pot covered with a tight lid in a hot oven at 400 degrees for 30
Remove from the oven and transfer the fish to a serving dish, being very careful not to break them, spoon the
vegetables and juice on top. On the side serve crusty Italian bread drizzled with extra virgin olive oil, hot from