Zuppetta Recipe – Hungarian Chef

Zuppetta is an Italian dish, made from a variety of vegetables, garlic, and herbs, that is cooked in a flavorful broth. The dish is usually served side-by-side with other dishes, such as pasta, or as a main course. 

It is a great way to incorporate more vegetables into your diet and can be adapted to suit any palate. Zuppetta is a versatile dish that can be enjoyed as a light lunch, a hearty dinner, or a flavorful side.

What is Zuppetta?

Zuppetta is an Italian dish made with a variety of vegetables, garlic, and herbs in a flavorful broth. It is usually served side-by-side with other dishes, such as pasta, or as a main course. It is a great way to incorporate more vegetables into your diet and can be adapted to suit any palate.

The vegetables used in this dish can vary, but typically include carrots, celery, onions, and potatoes. The broth is usually made with stock, white wine, and herbs, such as basil and oregano.

Why You’ll Love This Zuppetta?

This zuppetta recipe is a great way to get more vegetables into your diet. Not only is it packed with vitamins and minerals from the vegetables, but the flavorful broth adds a delicious depth of flavor. The vegetables used in this dish can vary, so you can easily customize it to suit your own tastes. This recipe is also incredibly versatile and can be served as a light lunch, a hearty dinner, or a flavorful side.

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The Ingredients

• 120 ml (½ cup) of robust extra virgin olive oil: This amount of olive oil is used to sauté the garlic, parsley, and other aromatic ingredients. Olive oil not only adds rich flavor to the dish but also serves as the primary cooking medium due to its high smoke point and ability to enhance the overall taste.
• 4 aromatic garlic cloves, finely chopped: Garlic is a fundamental aromatic ingredient in many Mediterranean dishes. In this recipe, it contributes its distinct flavor and aroma to the base of the soup, providing a savory and aromatic essence.
• 4 tbsp finely chopped vibrant flat-leaf parsley leaves, plus extra for garnish: Flat-leaf parsley adds freshness and a mild herbal note to the Zuppetta. It is used both in the cooking process to infuse its flavor into the soup and as a garnish for a pop of color and added fresh taste at the end.
• 4 cans (400 g each) of tangy chopped tomatoes: Chopped tomatoes serve as the base of the soup, providing a tangy and slightly acidic flavor profile. They also add richness and body to the broth, complementing the seafood ingredients.
• 600 g of skinless, bone-free ling or barramundi fillet, cut into 3-cm pieces: Ling or barramundi fillet adds a delicate and mild fish flavor to the soup. It’s cut into pieces to ensure even cooking and to incorporate the seafood essence into the broth.
• 24 raw prawns, shells removed, intestinal tract discarded, tails left intact, with reserved shells: Prawns are a key seafood ingredient in the Zuppetta, contributing a sweet and slightly briny taste to the soup. The reserved shells are used to create the fish reduction/stock, intensifying the seafood flavor.
• 16 succulent scallops, free of roe: Scallops offer a delicate sweetness and a luxurious texture to the dish. They’re gently cooked alongside other seafood to infuse their unique flavor into the soup.
• 16 mussels, meticulously scrubbed and de-bearded: Mussels are rich in flavor and add a distinct taste to the soup. It’s important to clean them thoroughly to ensure their freshness and to remove any grit or impurities before cooking.
• 16 clams, thoroughly rinsed: Clams, like mussels, provide a briny and slightly sweet taste to the Zuppetta. Rinsing them well helps eliminate any sand or debris, ensuring a clean and flavorful addition to the soup.
• Grilled bread for serving: Grilled bread is served alongside the Zuppetta to soak up the flavorful broth. It adds a textural element and complements the dish by offering a crunchy contrast to the soup.

For the fish reduction (or fish stock):

• 4 tbsp of robust extra virgin olive oil: Used as the base for creating the fish reduction, intensifying the seafood flavors in the stock.
• 200 ml of crisp dry white wine: Adds acidity and depth of flavor to the fish reduction, enhancing the overall taste of the soup.
• 1 chopped carrot, 1 chopped celery stick, 6-8 roughly chopped spring onions, 4-6 chopped garlic cloves, a small piece of capsicum: These vegetables and aromatics are essential components of the fish reduction/stock, contributing their flavors and enhancing the seafood essence in the broth.
• Salt, to enhance flavors: Used to season and balance the flavors in the fish reduction/stock, ensuring it complements the seafood and other ingredients in the Zuppetta.

Directions

STEP 1 – Fish Reduction (or Fish Stock):

• Prepare the Stock Base: In a large pot over medium heat, warm 4 tablespoons of robust extra virgin olive oil. Add chopped carrots, celery, spring onions, garlic cloves, and a small piece of capsicum. Sauté these vegetables until they soften and their aromas release, creating a fragrant base for the stock.
• Deglaze with Wine: Pour in crisp dry white wine, allowing it to sizzle and deglaze the pot by scraping the flavorful browned bits from the bottom. Let the wine simmer until it reduces slightly, infusing the base with a depth of flavor.
• Add Water and Simmer: Pour enough water to cover the vegetables by about an inch or two. Bring this mixture to a gentle boil, then reduce the heat to a simmer for approximately 30-40 minutes. Season the stock with salt to enhance the flavors. Once done, strain the liquid to obtain a rich and flavorful fish stock. Set it aside for later use.

STEP 2 – Zuppetta:

• Prepare the Seafood: In another large pot or Dutch oven, heat 4 tablespoons of robust extra virgin olive oil over medium heat. Add finely chopped garlic cloves and sauté until they become fragrant without browning.
• Add Tomatoes and Parsley: Stir in the chopped tomatoes and finely chopped flat-leaf parsley. Allow this mixture to simmer for around 15-20 minutes, letting the flavors meld together beautifully.
• Pour in the Fish Stock: Once the tomato mixture has reduced a bit, pour in the prepared fish stock. Bring the entire mixture to a gentle simmer, allowing the flavors to further develop.
• Add Seafood: Carefully place the prepared pieces of ling or barramundi fillet, raw prawns, scallops, mussels, and clams into the simmering broth. Cover the pot and let the seafood cook for about 5-7 minutes, ensuring the shellfish open and the fish is thoroughly cooked.
• Check and Serve: Remove any unopened shells from the pot. Taste the broth and adjust the seasoning if necessary. Sprinkle extra chopped parsley over the stew for a fresh finishing touch.

STEP 3 – Serve:

• Ladle into Bowls: Serve the Zuppetta into bowls, ensuring a delightful array of seafood in each portion.
• Grilled Bread: Preheat the grill to medium-high heat. Brush slices of bread with olive oil and grill for 1-2 minutes on each side until they are lightly toasted and bear grill marks.
• Enjoy: Revel in the delightful flavors of the Zuppetta, featuring a rich aromatic     broth complemented by an assortment of seafood, paired perfectly with grilled bread on the side.

Notes

– Make sure to use a large, deep skillet when cooking this dish, as the vegetables and broth will need room to simmer.

– You can also add other vegetables, such as mushrooms or zucchini, to the dish.

– If you prefer a thicker broth, you can add a tablespoon of cornstarch to the broth and stir until it is dissolved.

– Feel free to adjust the herbs and spices to suit your own tastes.

– This dish can also be made in a slow cooker. Simply sauté the vegetables in a skillet, then transfer them to the slow cooker along with the broth and white wine. Cook on low for 4-5 hours.

Storage Tips

This dish can be stored in the refrigerator for up to 3 days. Simply transfer it to an airtight container and store it in the refrigerator. Reheat in the microwave or on the stovetop.

Nutrition Information

Serving Suggestions

– Serve with a side of pasta or rice.

– Top with freshly grated Parmesan cheese.

– Serve with a side of crusty bread.

– Add some cooked shrimp or chicken for added protein.

– Top with a drizzle of pesto.

What Other Substitutes Can I Use in Zuppetta?

– Carrots: You can use parsnips, turnips, or rutabaga in place of carrots.

– Celery: You can use fennel, leeks, or celeriac in place of celery.

– Onions: You can use shallots, leeks, or garlic in place of onions.

– Potatoes: You can use sweet potatoes, butternut squash, or other root vegetables in place of potatoes.

– Stock: You can use vegetable stock, chicken stock, or beef stock in place of stock.

– White Wine: You can use dry white vermouth or chicken broth in place of white wine.

Frequently Asked Questions

Q1: What is the best way to store the zuppetta?

A1: The zuppetta can be stored in an airtight container in the refrigerator for up to 3 days.

Q2: How do I know when the vegetables are cooked?

A2: The vegetables are cooked when they are tender and can easily be pierced with a fork.

Q3: Can I substitute any of the ingredients?

A3: Yes, you can substitute any of the ingredients to suit your own tastes.

Q4: Is this dish suitable for vegetarians?

A4: Yes, this dish is suitable for vegetarians.

Q5: Is this dish suitable for vegans?

A5: This dish can be made vegan-friendly by using vegetable stock and omitting the white wine.

Q6: Can I make this dish in a slow cooker?

A6: Yes, this dish can be made in a slow cooker. Simply sauté the vegetables in a skillet, then transfer them to the slow cooker along with the broth and white wine. Cook on low for 4-5 hours.

Q7: Can I freeze this dish?

A7: Yes, this dish can be frozen. Transfer it to an airtight container and store in the freezer for up to 3 months.

Conclusion

Zuppetta is a delicious Italian dish made with a variety of vegetables, garlic, and herbs cooked in a flavorful broth. It is a great way to get more vegetables into your diet and can be adapted to suit any palate. 

The vegetables used in this dish can vary, so you can customize it to suit your own tastes. This dish is also incredibly versatile and can be served as a light lunch, a hearty dinner, or a flavorful side.

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