Italian · Dinner
Seafood Soup
A brothy Italian seafood soup built on white fish fillet, shrimp, and mussels simmered in garlic, white wine, and tomato broth with fennel, onion, and chili flakes, finished with parsley and olive oil. Served with toasted bread.
$9
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
348Calories
41.2gProtein
13.1gFat
15.3gCarbs
4.1gSugar
2.8gFiber
987mgSodium
185mgChol
2.3gSat Fat
892mgPotassium
128mgCalcium
3.8mgIron
4.2mcgVitamin B12
18mgVitamin C
protein-rich
low-carb
low-calorie
mediterranean
hidden-gems
low-calorie
Instructions
1
Prep
Chop the onion and fennel, mince the garlic, cut the fish into chunks, peel the shrimp, and scrub the mussels clean.
2
Sweat
Warm the olive oil in a medium saucepan over medium heat and sweat the onion and fennel for 5 minutes until softened.
3
Bloom
Stir the garlic and chili flakes into the pan and cook over medium heat 1 minute until fragrant.
4
Deglaze
Pour the white wine into the pan and simmer over medium-high heat 2 minutes until the alcohol smell cooks off.
5
Poach
Add the tomatoes, fish stock, fish, shrimp, and mussels, bring to a gentle simmer over medium heat, and cook 5–6 minutes until mussels open.
6
Plate
Ladle the soup into a bowl, scatter the parsley on top, and serve with toasted sourdough bread alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g white fish fillet
- 4.2 oz120g shrimp
- 4.2 oz120g mussels
- 4 cloves4 cloves garlic
- 11 onion
- 11 fennel bulb
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 1/2 cup120ml dry white wine
- 2 tbsp2 tbsp olive oil
- 2/3 cup160ml fish stock
- 2 pinch2 pinch chili flakes
- 2 tbsp2 tbsp fresh parsley
- 2 slice2 slice sourdough bread
