For a richer flavor, use homemade fish stock. You can make a large batch and freeze it for future use. Feel free to adjust the amount of red chile pepper to your preferred level of spiciness. Serve with a drizzle of extra-virgin olive oil and a squeeze of fresh lemon juice for an extra layer of flavor. Other seafood such as calamari or scallops can be added. Make sure your mussels and clams are sourced from a reputable vendor. Use a high-quality, crusty bread that will hold up well in the soup.
Zuppa di Pesce e Frutti di Mare (Mediterranean Seafood Soup)
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 5 mins
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SERVING4 People
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VIEWS13
Embark on a culinary journey to the sun-kissed shores of the Mediterranean with this exquisite seafood soup. Brimming with the freshest catch and infused with aromatic herbs, it's a taste of the sea in every spoonful. Don't forget to save any leftover broth for a divine seafood risotto!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol152 mg
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Fiber4 g
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Protein41 g
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Saturated Fat4 g
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Sodium569 mg
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Sugar8 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Fish Stock (15-20 minutes): In a large saucepan, combine cod scraps, prawn shells, quartered onion, carrot, celery, salt, and pepper. Cover with water and bring to a boil. Reduce heat and simmer gently until a fragrant stock develops.
02
StepStrain the stock through a fine-mesh sieve, reserving the flavorful liquid. Discard the solids.
03
StepSauté the Aromatics (5-10 minutes): In the same saucepan, heat olive oil over medium heat. Add sliced onion, red chile pepper, and minced garlic. Cook, stirring occasionally, until softened and fragrant, but not browned.
04
StepDeglaze and Build the Broth (5 minutes): Pour in the white wine and let it simmer for a few minutes, allowing the alcohol to evaporate slightly. Add the chopped tomatoes and bring to a gentle boil.
05
StepAdd Seafood and Simmer (15-20 minutes): Gently add the cod, prawns, clams, and mussels to the saucepan. Pour in 1 cup of the reserved fish stock. Cover and simmer until the fish is cooked through and the clams and mussels have opened. Discard any clams or mussels that do not open.
06
StepPrepare the Garlic Toast: While the soup simmers, toast the bread slices until golden brown. Rub the cut side of the garlic halves onto one side of each toast slice, infusing them with garlicky goodness.
07
StepAssemble and Serve: Place a piece of garlic toast in the bottom of each serving bowl. Ladle the fragrant seafood soup over the toast. Garnish generously with fresh parsley and serve immediately.
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Estella Leannon
Jul 1, 2025The garlic toast is the perfect accompaniment to the soup.
Gillian Labadie
Jun 29, 2025The fish stock really makes a difference in the flavor of the soup.
Ramon Simonismurray
Jun 23, 2025I used a combination of different seafood and it was delicious.
Melisa Dooley
Jun 13, 2025I made this for a dinner party and it was a huge hit! Everyone raved about it.
Hope Pagac
Jun 12, 2025This recipe is amazing! The soup was so flavorful and the seafood was perfectly cooked.
Krystina Dubuque
Jun 10, 2025Next time, I'll add a little bit more red pepper for extra heat.
Edgardo Oreillyconnelly
Jun 7, 2025This is now my go-to recipe for seafood soup! Thank you!
Bert Stiedemann
Jun 4, 2025The instructions were easy to follow and the soup came out perfectly.
Julia Hermiston
Jun 1, 2025I added a little bit of saffron to the soup and it gave it a beautiful color.