A Grand Seafood Feast

La Grande Zuppa del Costiera Amalfitana is a dish I've made so many times in the Amalfi Coast.  It's perfect for any celebration, so easy to make and one of the most elegant dishes you could ever have!  Feel free to modify the seafood selections to your preferances.  You really can't go wrong with this dish!

Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Monica


  • 4 Tablespoons Olive Oil
  • 2-3 Cloves Garlic Finely Chopped
  • 2 Cups Cherry Tomatoes cut in half or quarters
  • 2 Tablespoons plus 2 Teaspoons Finely Chopped Parsley divided
  • ½ - 1 Teaspoon Crushed Red Chile flakes
  • 1 1/2 Cups to 2 White Wine
  • ½ - 1 Cup Water or more Wine...
  • Salt White Pepper
  • 4 lb Red Snapper Sea bass or other mild white Fish Fillets, about ½
  • 8-12 Shrimp cleaned & deveined
  • 8-12 Clams/Mussels or both
  • 1 lb Calamari &/or Octopus cleaned and sliced


  1. In a large Paella pan with a lid or something similar, combine the olive oil and garlic and sauté until the garlic turns golden, about 5 minutes. Add the tomatoes, 2 tablespoons of the parsley, chile flakes, white wine and water and season with salt. Bring the mixture to a boil. Turn the heat down, carefully add the fish fillets to the pan, and then turn them to coat with the cooking liquid. Cover with the lid and cook for 5 minutes then add the remaining seafood. Cover the pan and simmer until the shrimp turn pink and the clams open. Season with salt, garnish with remaining parsley. Serve immediately in shallow bowls that have been warmed or right from the pan. Grilled or toasted bread sgoes great with this!

Recipe Notes

You be the judge of how much sauce to have. We like lots to sop up with crusty bread.

This recipe serves 4. Feel free to divide the recipe into smaller pans. I do because my pans are small. This also makes a great dish for a romantic dinner, cut the portions in half and it serves two perfectly!