Rocco DiSpirito's Zuppa Di Pesce

Dec. 5, 2008— -- Celebrity chef Rocco DiSpirito unveils some recipes that will add zest to your next meal at home. Enjoy a starter of stuffed artichokes and seafood soup, or a tasty take on an old favorite -- spaghetti and meatballs. These recipes are perfect for an Italian feast, so go ahead, DO try this at home.

Click here to view Rocco's Stuffed Artichoke recipe.Click here to check out Mama's meatballs and spaghetti.Click here for more meal ideas from the "GMA" recipe archive.

Zuppa Di Pesce

3 tablespoons Bertolli® extra-virgin olive oil

1 large head fennel, timed, cored and sliced thin

Salt and freshly ground pepper

2/3 teaspoon saffron threads

1 cup dry white wine

1 16-ounce container Pacific® Red Pepper and Tomato Soup

2 cups roughly chopped canned plum tomatoes

¾ pound snapper fillet, cut into 1-inch chunks

½ pound raw shrimp, peeled and deveined (see how to photos, page 145)

½ cup chopped fresh flat-leaf parsley

1. In a Dutch oven, heat olive oil over medium heat. Add fennel; season with salt and pepper. Cook, stirring occasionally, until tender, about 6 minutes. Add saffron and white wine and bring to a simmer. Cook until wine is reduced by half, about 3 minutes.

2. Add soup and tomatoes to pan and bring to a simmer. Turn heat to low and cover. Season snapper and shrimp with salt and pepper and stir into soup. Cover and gently poach fish until just cooked through, about 4 minutes.

3. Stir in parsley. Season to taste with salt and pepper, if necessary.