Tony’s Table: Zuppa di Pesce

Zuppa di Pesce:


1 – 1 1/2 cups extra virgin olive oil

2 cups white wine

1 cup fish stock

3 garlic cloves, sliced

1 wedge shallot, chopped

5 tablespoons parsley

chopped pinch saffron

5 plum tomato fillets


2 tsp crushed red pepper flakes

12 clams

12 mussels

6 oysters

3 langostines

6 shrimps

1 large wild striped bass fillet

bunch baby arugula

(seaweed for decoration only)


In a large saute pan, heat half a cup of olive oil over medium heat. Saute garlic and shallots until lightly browned. Add crushed red pepper. Add shellfish, parsley, & white wine. Cook 3 – 4 minutes until shellfish starts to open.

Add tomatoes and place striped bass fillet on top. Add saffron and generously drizzle olive oil to coat. Cover. Cook 8 minutes on high heat. Remove shellfish. Cook striped bass 1 -2 minutes more in the sauce.


Generously drizzle more olive oil to coat, then add arugula. Serve.

Recipe courtesy Il Postino Ristorante

More from Tony Tantillo
Giving Tuesday
Charles Osgood Event

Listen Live