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Zuppa Di Pesce
If you're using picked lobster meat, add the lobster with the marinara sauce in Step 2 instead of with the cod in Step 1.
1/4 cup olive oil
4 garlic cloves, sliced thin
4 split lobster tails or 12 oz. fresh or frozen picked lobster meat
1 lb. skinless cod fillets
1 lb. calamari, sliced crosswise into 1 inch rings
1 lb. littleneck clams, scrubbed and rinsed
1 lb. mussels, scrubbed, rinsed, and debearded
12 jumbo shrimp, peeled and deveined
8 oz. scallops, side muscles removed
1 (24-oz.) jar spicy marinara sauce
1 lb. linguine, cooked, for serving
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Zuppa Di Pesce

Zuppa Di Pesce

Zuppa Di Pesce
Two Stars Guiding Stars
  • Servings:Serves 8 to 10
  • Prep Time:30 minutes
  • Cook Time:30 minutes
1. Heat oil and garlic in a large Dutch oven over medium-high heat until garlic is translucent. Add lobster tails and cod, cover, and cook 5 minutes. Stir in calamari, clams, mussels, shrimp, and scallops and cook, covered, for 5 more minutes.
2. Stir in marinara sauce, re-cover, and simmer until mussels and clams open and seafood is tender, 12 to 15 minutes. Discard any mussels and clams that have not opened and serve over linguine.
Source: Hannaford fresh Magazine, November - December 2017