Italy By Food Enthusiasts · 6 min read

National Dish Italy: Zuppa di Pesce alla Livornese (Recipe)

Bowl of Zuppa di Pesce alla Livornese with mussels, prawns and fish in tomato broth

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Bring the spirit of the Tuscan coast to your kitchen with Zuppa di Pesce alla Livornese, a soulful fish and seafood soup born in the port city of Livorno. Fresh fish, plump mussels and prawns simmer together in a rich, herb-scented tomato broth that tastes of sun, salt and the Mediterranean. Hearty yet elegant, it is the kind of dish that turns a simple supper into a small celebration — best enjoyed with a hunk of crusty bread to soak up every last drop.

About Zuppa di Pesce alla Livornese

Zuppa di Pesce alla Livornese is a traditional dish that captures the culinary richness of the Italian coast. It hails from the picturesque city of Livorno, famous for its fish markets and its abundance of fresh seafood. The recipe brings together a selection of fresh fish, mussels and prawns in a rich, gently spiced tomato sauce. Finished with fragrant herbs and seasonings, it carries the flavour of the Mediterranean straight to your table — a generous, comforting bowl that sits proudly within Italy’s tradition of coastal cooking.

Ingredients (serves 1–2)

200 g fresh fish (such as cod or monkfish)
150 g prawns, peeled
100 g mussels, cleaned
1 tin chopped tomatoes (400 g)
1 onion, finely chopped
2 cloves garlic, chopped
1 glass white wine
Olive oil
Fresh herbs (such as parsley and basil)
Salt and pepper, to taste

Shopping for the ingredients

When shopping for the ingredients for Zuppa di Pesce alla Livornese, freshness and quality should come first. Genuinely fresh fish and lively, tightly closed mussels are essential to achieving the best flavour. Visit your local fishmonger or market to find the freshest seafood available. Be sure to choose a good-quality olive oil and fresh herbs too, as both make a real difference to the finished dish.

Preparing the dish

Preparing Zuppa di Pesce alla Livornese is straightforward, though it does take a little time and organisation. Begin by washing and prepping all the ingredients, including the fish, prawns and mussels. Finely chop the onion and garlic so their flavours spread evenly through the broth. Make sure your herbs are fresh, as they are added at the very end of cooking to lift and refine the soup.

Step-by-step instructions

Heat a splash of olive oil in a large pot and add the chopped onion and garlic. Sauté until the onion turns translucent.
Pour in the glass of white wine and let it bubble for a few minutes so the alcohol can cook off.
Add the chopped tomatoes along with salt and pepper. Let the sauce simmer for a few minutes until it thickens slightly.
Add the prepared fish, prawns and mussels to the pot and cover. Cook for around 10 minutes, until the mussels have opened and the fish is cooked through.
Scatter the fresh herbs over the soup and serve hot with a piece of crusty bread.

Gluten-free / lactose-free version

Zuppa di Pesce alla Livornese is naturally gluten-free and lactose-free, which makes it ideal for anyone with these intolerances. You can rest assured that the core ingredients, above all the seafood and fresh herbs, contain no such additives. Do take care with shop-bought products such as tinned tomatoes or seasonings, checking that no hidden gluten or lactose has crept in. The dish stays just as delicious and aromatic without them.

Tips for vegans and vegetarians

Although Zuppa di Pesce alla Livornese is traditionally made with fish and seafood, you can create a vegan or vegetarian version. In place of the seafood, use mixed vegetables such as courgette, aubergine or even chickpeas to build a rich, satisfying texture. Swap the fish stock or white wine for a good vegetable stock to keep the flavour intense. Use the same fresh herbs and seasonings as in the original recipe to preserve those signature Mediterranean aromas.

More tips and tricks

A few useful tips and tricks can make Zuppa di Pesce alla Livornese even tastier. Choose seasonal varieties of fish for the very best flavour. Clean the mussels thoroughly to avoid any grit or impurities ending up in the broth. If you prefer a livelier kick, add a pinch of chilli flakes to spice things up. There is plenty of room to adapt, from the choice of herbs to the addition of small pieces of vegetable that can be cooked along with the seafood.

Adapting the recipe to your taste

Everyone has their own preferences when it comes to flavour, and Zuppa di Pesce alla Livornese is easy to tailor to yours. If you like a bolder taste, add a little more garlic or onion. If you would rather hold back on the fish, you can build the soup around mussels and prawns alone. Experiment with seasonings such as saffron or fennel to give the dish a personal touch. The art of adapting lies in pinning down exactly what you enjoy and weaving it into the basic recipe.

Ingredient substitutions

There are several ways to vary the ingredients for Zuppa di Pesce alla Livornese. Instead of cod, you might use salmon or halibut for a different flavour. If mussels are not to your liking, make sure the prawns are bolstered with other types of fish. With the herbs you can get creative too, experimenting with thyme or tarragon to discover new flavour profiles — much like the freedom you have when making a hearty Brodetto di Pesce. Choosing organic ingredients is a fine way to boost both freshness and taste.

Drink pairing ideas

The perfect partner for Zuppa di Pesce alla Livornese is a well-chilled white wine that supports the flavours of the soup. A fresh, fruity white such as a Pinot Grigio or a Vermentino works beautifully. Alternatively, a light beer complements the seafood nicely. If you would rather keep things alcohol-free, a zesty Italian lime juice or a glass of sparkling mineral water makes a refreshing choice.

Serving and presentation ideas

Zuppa di Pesce alla Livornese is easy to present in an appealing way. Serve the soup in deep bowls and garnish it with fresh herbs such as parsley or basil. A squeeze of lemon juice just before serving intensifies the flavour. Paired with a slice of crusty bread and perhaps some elegant tableware, the dish becomes a real centrepiece on any table.

A bit of history

Zuppa di Pesce alla Livornese has its roots in the traditional cooking of the Tuscan coast. The soup was originally a fishermen’s dish, a way of turning the day’s fresh catch into a nourishing meal. Passed down through the generations, the recipe became a symbol of Mediterranean cooking. It is treasured not only in Livorno but across many of Italy’s coastal regions that share a similar culinary heritage — a tradition you can taste throughout Italy cuisine, from rustic soups to refined seafood plates.

More recipe ideas

Summary: Zuppa di Pesce alla Livornese

Zuppa di Pesce alla Livornese is a delicious, deeply aromatic dish that brings the essence of the Italian coast to your table. It unites fresh seafood with a savoury tomato sauce and is simple to prepare. With the right choice of ingredients and plenty of scope to adapt it to personal taste, this dish can be enjoyed in countless ways. Whether served as a celebratory meal or a cosy supper alongside something rustic like Zuppa Toscana, the Zuppa di Pesce remains a highlight of Italian cooking.