Italian fish and seafood soup
(3)
45 min
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.
Camilla
10 people made this
Ingredients
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
Method
Prep:20min ›
Cook:25min ›
Ready in:45min
- Clean all the seafood and cut up the fish, squid and octopus. Set aside for later.
- 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.
- 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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Reviews & ratings
Average global rating:
(3)
Reviews in English (1)
0
When tasting during preparation process, I started regretting trying that recipe - it tasted and smelled a little bit too fishy. But the final result was really satysfying, it reminded me a bit of lighter version of Thai soups. I replaced tomato with tomato puree, parsley by fresh cirriander and beef stock instead of fishstock - I added extra fish sauce. Really tasty outcome. - 07 Nov 2017