Sardinian seafood stew, often called "zuppa di pesce," reflects the island’s reliance on the Mediterranean sea. The addition of frula, a simple semolina pasta, dates back to ancient shepherd traditions where only flour, water, and salt were available, showcasing the Sardinian philosophy of maximum flavor from minimal ingredients.

In the north, the stew often includes mussels and clams, while the south adds wild herbs like lentisco and mastic. Some villages use a splash of local volcanic wine, and others serve the stew with a side of roasted pecorino cheese.

It is traditionally served in shallow earthenware bowls with a generous ladle of broth, frula dumplings floating on top, and a side plate of fried semolina‑coated seafood. A drizzle of cold‑pressed olive oil and fresh parsley finish the dish.

Seafood stew is a staple for the Festa di San Giovanni in June, for coastal village festivals, and for family gatherings after the summer fishing season, celebrating the bounty of the sea.

Authentic ingredients include locally caught lobster, scampi, rock fish, fresh tomatoes, extra‑virgin Sardinian olive oil, and semolina flour for frula. Substitutes like frozen shrimp or generic olive oil work, but they alter the pure, briny flavor of the original.

Common errors include overcooking the seafood, which makes it rubbery, and boiling the broth too vigorously, which breaks the delicate frula dumplings. Also, using too much oil for frying can result in soggy coating.

Sardinian cooks use semolina because it creates a light, crunchy crust that highlights the natural sweetness of the seafood without adding heaviness. The coarse texture also absorbs less oil than a wheat flour batter.

Yes, the broth and frula can be prepared up to a day ahead and refrigerated. Keep fried seafood separate and re‑heat gently in a skillet to retain crispness. Store in airtight containers and consume within 48 hours.

The frula should be small, slightly puffed, and float on the surface of the broth. They should be tender inside but retain a faint bite, similar to al dente pasta.

The stew is ready when the seafood turns opaque and firm, the frula dumplings float and are tender, and the broth has a rich, slightly thickened tomato‑olive oil sheen. A quick taste should reveal balanced seasoning.

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