Italian fish and seafood soup

    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.

    10 people made this

    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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    Reviews in English (1)


    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