Zuppa di Pesce alla Termolese
Zuppa di pesce alla termolese is a fragrant Adriatic seafood soup from Termoli, simmered with fresh mixed catch, ripe tomatoes, and sweet green pepper.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Wide terracotta casserole or heavy lidded pan
- •Chef's knife
- •Fish scaler
- •Tongs
- •Toaster or grill pan
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 18 g
- carbs
- 32 g
- fibre
- 4 g
- protein
- 46 g
- calories
- 480 kcal
Instructions
- 1
Warm the olive oil in a wide terracotta casserole or heavy pan over medium-low heat.
- 2
Add the crushed garlic, sliced green pepper, and fresh chilli.
- 3
Cook gently for 5 minutes until the pepper softens without colouring the garlic.
- 4
Stir in the chopped tomatoes and half of the chopped parsley.
- 5
Season lightly with salt and simmer the sauce for 10 minutes until slightly thickened.
- 6
Add the cuttlefish and simmer gently for 10 minutes until tender.
- 7
Lay the firm fish chunks and mantis shrimp carefully into the simmering liquid.
- 8
Add the cleaned mussels on top and cover the pan with a lid.
- 9
Simmer for 8 minutes without stirring, swirling the pan gently by its handles.
- 10
Uncover once the mussels open and the fish is opaque and flaky.
- 11
Toast the bread slices until golden and rub lightly with a cut garlic clove if desired.
- 12
Ladle the soup into warm bowls, scatter with remaining parsley, and serve with toasted bread.
Chef's tips
Never stir the soup vigorously with a wooden spoon after adding the fish, as the delicate fillets will break apart. Swirl the pan by the handles to coat the seafood in the tomato sauce. Mantis shrimp (cicale di mare) add the characteristic sweet Adriatic flavour typical of Termoli kitchens.
Ingredient substitutions
- mantis shrimp → shell-on large prawns or langoustines
- sweet green Italian frying pepper → half a mild green bell pepper
Storage
Store leftovers in a sealed container in the refrigerator for up to 1 day.
Reheating
Reheat gently in a lidded pan over low heat until steaming, avoiding boiling.
Common mistakes to avoid
- •Stirring with a spoon, which breaks delicate fish like red mullet into mush.
- •Boiling the broth rapidly, which toughens the shellfish and cuttlefish.
- •Discarding unopened mussels after cooking; check them individually before deciding.
Serving suggestions
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