Italian fish and seafood soup

Italian fish and seafood soup


2 people made this

About this recipe: For a quick seafood soup, this recipe with six kinds of seafood, leeks, onion, tomatoes and wine is perfect. This soup makes a light but satisfying main course. Serve over rice or with crusty bread.


Serves: 8 

  • 900g to 1.3kg mixed seafood (clams, mussels, prawns, squid, octopus, whitefish)
  • 80ml olive oil
  • 4 garlic cloves, diced
  • 2 small leeks, white parts only, sliced 5mm thick
  • 1/4 teaspoon dried red chilli flakes
  • 1 medium onion, thinly sliced
  • 4 large tomatoes, diced
  • 1.5L seafood or fish stock
  • 250ml dry white wine
  • 15g fresh parsley, chopped
  • salt and black pepper to taste

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Clean all the seafood and cut up the fish, squid and octopus. Set aside for later.
  2. In a large saucepan, combine the olive oil, garlic, leeks, chilli flakes and onion. Cook over medium heat for 5 minutes. Add the tomatoes, fish stock and wine and bring to a gentle boil.
  3. Add first the clams and mussels and cook until the shells open, discarding those that don't open. Add the remaining fish and seafood and cook for 5 minutes. Stir in the parsley and season with salt and pepper. Serve by itself or over rice.

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