Italian Seafood Soup
Rich, tomato-based broth with a medley of fresh seafood
Ingredients
Instructions
-
Prepare the baseHeat olive oil in a large pot over medium heat. Add the chopped onion, garlic, celery, and fennel, and cook until softened, about 5-6 minutes, stirring occasionally.
-
Create the brothPour in the white wine and let it simmer until reduced by half, about 3 minutes. Add the crushed tomatoes, fish stock, oregano, bay leaf, and red pepper flakes. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes to allow flavors to meld.
-
Cook the firm fishAdd the white fish chunks to the simmering broth. Cover and cook for about 3 minutes, until the fish begins to turn opaque but isn't fully cooked yet.
-
Add the shellfishGently place the shrimp and mussels into the broth. Cover and cook for an additional 4-5 minutes, until the shrimp turns pink, the fish is cooked through, and the mussels have opened. Discard any mussels that remain closed.
-
Season and serveTaste the broth and adjust seasoning with salt and pepper as needed. Remove the bay leaf. Sprinkle with fresh parsley just before serving. Serve hot in bowls with crusty bread on the side for dipping.
Nutritional Information
325
Calories
per serving
32
Protein
g per serving
18
Carbohydrates
g per serving
12
Total Fat
g per serving
2.1
Saturated Fat
g per serving
3.5
Fiber
g per serving
8.2
Sugar
g per serving
980
Sodium
mg per serving
18
Vitamin C
% daily value
15
Iron
% daily value
Italian Seafood Soup is Also Known As
Zuppa di Pesce, Cacciucco, Brodetto di Pesce, Italian Fish Stew, Cioppino or Seafood Cioppino
