Feb 13, 2012

Seafood ZuppaRecipe from Weber's Way to Grill™ by Jamie Purviance

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Grocery List

Fresh Produce

  • 2 fennel bulbs
  • 0.25 oz fresh Italian parsley
  • 1 lemons
  • 2 red bell peppers
  • 5 shallots

Meat / Poultry / Seafood

  • 0.5 lb jumbo shrimp (11/15 count)
  • 4 sea scallops, each about 2 oz
  • 1 skinless sea bass fillets, each about 8 oz
  • 1 skinless swordfish fillets, each about 8 oz

Oil and Spices

  • 0.125 tsp crushed red pepper flakes
  • 2 tsp extra-virgin olive oil
  • 0.5 tsp freshly ground black pepper
  • 1 tsp kosher salt
  • 0.5 tsp paprika
  • 0.125 tsp saffron threads


  • 8 fl oz clam juice
  • 8 fl oz vegetable broth

Special Equipment

  • perforated grill pan



  • 2 small fennel bulbs
  • 1 lemon, ends trimmed, cut in half
  • 2 red bell peppers, cut into planks
  • 4–5 shallots, about ½ pound total, peeled
  • Extra-virgin olive oil
  • 1 cup clam juice
  • 1 cup vegetable broth
  • ½ teaspoon paprika
  • ⅛ teaspoon crushed red pepper flakes
  • ⅛ teaspoon saffron threads
  • Kosher salt
  • Freshly ground black pepper
  • 4 large or jumbo sea scallops, each 1½ to 2 ounces
  • 8 jumbo shrimp (11/15 count), peeled and deveined
  • 1 skinless sea bass fillet, about 8 ounces, cut into 4 pieces
  • 1 skinless swordfish fillet, about 8 ounces, cut into 4 pieces

  • 2 tablespoons extra-virgin olive oil
  • ¼ cup finely chopped fresh Italian parsley leaves


  1. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  2. Preheat the grill pan over direct medium heat for about 10 minutes. While the pan preheats, prepare the vegetables. Cut off the thick stalks above the fennel bulbs and save for another use. Cut each fennel bulb into quarters and then remove the thick triangular-shaped core. Slice the fennel vertically into ¼-inch-thick slivers. Place the fennel, lemon halves, peppers, and shallots in a medium bowl, add ¼ cup oil, and toss to coat the vegetables evenly. Place the vegetables on the grill pan and grill over direct medium heat, with the lid closed as much as possible, until the vegetables are tender, about 10 minutes, turning as needed.

  3. Place the vegetables in a large bowl and cover the bowl with aluminum foil. Let them steam for 10 minutes. Remove and discard any charred skin from the shallots. Coarsely chop the shallots along with the red peppers. In a blender combine the fennel, peppers, shallots, and the juice of one grilled lemon half. Puree until smooth. Then add the clam juice and vegetable broth and puree again (the blender will be very full). Pour the zuppa through a strainer into a medium saucepan and discard any bits left in the strainer. Season with the paprika, red pepper flakes, and saffron. Keep warm over low heat. Add additional grilled lemon juice, salt, and pepper.

  4. Increase the temperature of the grill to high heat (450° to 550°F). Remove the small, tough side muscle that might be left on each scallop. Lightly coat the shellfish and fish fillets with oil and season with salt and pepper. Brush the cooking grates clean. Grill over direct high heat, with the lid closed as much as possible, until the shrimp is lightly charred on the outside and just turning opaque in the center, the scallops are slightly firm on the surface and opaque in the center, and the fish fillets are just beginning to separate into layers and the color is opaque at the center, turning once. The shrimp will take 3 to 5 minutes, the scallops will take 4 to 6 minutes, and the fillets will take 6 to 8 minutes.

  5. Evenly divide the shellfish and fish among individual bowls. Ladle ½ cup of the zuppa into each bowl. Garnish with parsley and serve right away.

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Seafood Zuppa