Italian · Dinner
Fish Stew Soup
A rustic Italian seafood stew built on a garlicky tomato and white wine broth, simmering white fish fillet and shrimp with fennel, onion, and fish stock. Finished with parsley and a slick of olive oil, it is ladled hot with toasted bread on the side.
$8
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
478Calories
47.2gProtein
17.9gFat
27.8gCarbs
7.6gSugar
4.1gFiber
1245mgSodium
249mgChol
2.9gSat Fat
1180mgPotassium
140mgCalcium
4.3mgIron
3.8mcgVitamin B12
22mgVitamin C
protein-rich
gluten-free-adaptable
mediterranean
all-time-classics
Instructions
1
Prep
Cut fish fillet into large chunks, peel and devein shrimp, thinly slice garlic, onion, and fennel, then toast sourdough bread.
2
Sweat
Warm olive oil in a medium pot over medium heat, add onion and fennel, and cook 5 minutes until soft and translucent.
3
Bloom
Add sliced garlic and red pepper flakes, cooking over medium heat for 1 minute until fragrant.
4
Deglaze
Pour white wine into the pot and simmer over medium-high heat for 2 minutes until alcohol cooks off.
5
Simmer
Stir in canned tomatoes and fish stock, bring to gentle simmer, and cook 10 minutes. Add fish and shrimp, simmering 5 minutes until fish flakes easily.
6
Plate
Season stew with salt and pepper, stir in parsley, ladle into a bowl over toasted bread, drizzle with olive oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 5 oz140g shrimp
- 4 cloves4 cloves garlic
- 1/2 cup60g onion
- 1/2 cup60g fennel
- 1 cup100g, a third of a 14.5 oz can canned tomatoes
- 1/2 cup120ml dry white wine
- 1 cup240ml fish stock
- 2 tbsp2 tbsp olive oil, plus a drizzle to finish
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp red pepper flakes
- 2 slice2 slice sourdough bread
- salt, to taste
- black pepper, to taste
