Zuppa di Pesce e Frutti di Mare (Mediterranean Seafood Soup) recipe

All Recipes Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Ingredients

¾ pound cod
½ pound prawns
1 onion, quartered
1 carrot, chopped
1 stalk celery, chopped
salt and ground black pepper to taste
water to cover
6 tablespoons extra-virgin olive oil
½ small onion, sliced
1 red chile pepper, chopped
1 clove garlic, minced
½ cup dry white wine
½ pound tomatoes, chopped
½ pound clams in shell, cleaned
½ pound mussels, cleaned and debearded
4 slices bread, or more to taste
1 clove garlic, halved
1 bunch fresh parsley, chopped

Nutrition Info

531 calories
carbohydrate: 29.9 g
cholesterol: 151.9 mg
fat: 24.6 g
fiber: 3.7 g
protein: 40.7 g
saturatedFat: 3.7 g
servingSize: -
sodium: 569.3 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving any scraps.

  2. Place cod and prawn scraps, quartered onion, carrot, celery, salt, and pepper in a large saucepan, cover with water. Bring to a boil, reduce heat and simmer until fish stock is fragrant, 15 to 20 minutes. Strain and reserve fish stock.

  3. Heat olive oil in a saucepan over medium heat, cook and stir sliced onion, red chile pepper, and minced garlic until softened, 5 to 10 minutes. Pour in wine, cook for 5 minutes. Add tomatoes, bring to a boil. Add cod, prawns, clams, and mussels, pour in 1 cup fish stock. Simmer until fish is cooked through and clams and mussels have opened, 15 to 20 minutes.

  4. Toast bread in a toaster. Rub garlic halves on to 1 side of toasted bread.

  5. Place a piece of toasted bread in the bottom of each serving bowl. Ladle soup over toasted bread and top with parsley.

Recipe Yield

4 servings

Recipe Note

Easy yet tasty fish soup made only with the best fresh Mediterranean fish and seafood. Use the remaining fish stock for a seafood risotto.

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