Italian Seafood Soup
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The Italians are renowned for their relaxed lifestyle - here is an Italian Seafood Soup recipe that will have you dreaming of balmy Italian evenings.
In this recipe, you need to make a seafood stock. You will use the trimmings from the white fish and the prawn (shrimp) shells.
So to begin - make your stock - this stock is very quick and you will be able to use it as the base of any fish soup.
You can buy fish stock cubes which you could use if you like the taste. Knorr do a very acceptable cube - don't follow the instructions on the box though - you'll be adding fish flavor to the stock, so I tend to make it up about half strength.
Some fishmongers and supermarkets sell ready made fish stock - give them a try.
Cooking is not about making life difficult for yourself!
Stock for Seafood Soup
- 1 3/4 pints (1 litre)water
- shells from your prawns (shrimp)
- Trimmings from your white fish
- 1 bay leaf
- 1/4 tspn dried thyme
- 6 black peppercorns
Place all ingredients in a large pan and simmer for about 25 minutes. Skim off and strain.
Italian Seafood Soup
- 3 tbspns olive oil
- 1 onion, peeled and chopped
- 1 carrot, peeled and chopped
- 1 stick celery, destringed and chopped
- 2 cloves of garlic, peeled and crushed
- 14 oz (400g) can chopped plum tomatoes with the juice
- 1lb (450g) fresh mussels (bearded and cleaned)
- 1/2 lb (225g) clams - either fresh or a small can with juice
- 1/2 pint (300ml) white wine
- 1/2 lb (225g) mixed white fish cod, haddock, monkfish, halibut
- Salt and pepper to taste
- fresh chopped parsley to garnish
Heat the oil in a pan, add the onion, carrot, celery and garlic. Fry until soft.
Add the tomatoes and cook a further five minutes. Turn into a processor, blender and puree until smooth. Alternatively, push through a sieve.
Cook the mussels and clams in the wine - discarding any that do not open. Remove from the liquer and set to one side.
Strain the cooking liquid.
Now combine the stock and tomato sauce in a large pan, add the wine and adjust the seasoning.
Add the white fish and simmer for about 5 minutes.
Add the mussels and clams and heat the soup for about 2 minutes.
Serve with crusty bread - delicious - Italian Seafood Soup - a true taste of Italy
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How to make an Italian Seafood Soup
By Liz Alderson, Mar 19, 2016
Italian Seafood Soup - Mussels in Tomato Soup.
Prep Time: 10 minutes
Cook time: 10 minutes
Yield: 4
Main Ingredient: Mussels
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