Zuppa di Pesce: Shellfish Stew in Tomato Broth

Prep TIme: 15 minutes

Cook time: 30 minutes

2 keys to this dish’s success: make sure the fish is thouroughly cleaned (by your fishmonger, ain’t nobody got time for that) and cooked for no more than a total of 10 minutes. Sandy, rubbery shellfish? No thanks! 


1 28 oz Can EMMA Peeled Whole Tomatoes, drained from their liquid

3 + 2 tbsp EMMA Extra Virgin Olive Oil

3 Cloves of Garlic, smashed

1 Onion, roughly chopped into eighths

3 lbs. Mussels, alive and cleaned

1 lb. Shrimp, shells on

1 lb. Crab Claws, can be frozen

3 tbsp EMMA Tomato Paste

½ cup Dry White Wine

Salt & Pepper, to taste

Chopped Parsley, for garnish


  1. Preheat the oven to 400°F
  2. On a large baking sheet (or roasting pan) place the whole tomatoes with a drizzle of 3 tbsp of olive oil. Season with a pinch of salt and pepper, gently massage everything together and roast for 20 minutes.
  3. Set the pan aside to cool slightly.
  4. In a medium, 3-quart Dutch oven pot, heat the remaining olive oil and sauté the garlic and the onions on medium heat until golden brown, approx. 6-8 minutes. Toss in the shellfish and the tomato paste and stir until the tomato paste is well distributed and around the fish. Add the wine and another ½ cup of water and cover to cook on high heat for maximum 5 minutes.
  5. Strain the shellfish immediately in a fine, mesh strainer, reserving the liquid in another container. Discard any closed mussels and peel the shrimp.
  6. In the same Dutch oven pot, add the roasted tomatoes and the shellfish liquid and the reserved garlic and onions.
  7. Bring to a boil and puree with an immersion blender until smooth.
  8. Keep the tomato broth and the shellfish separate until serving.
  9. To serve, bring the tomato broth back to a boil and add the shellfish to warm up for a maximum of 5 minutes. Serve immediately with a sprinkle of fresh parsley.


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