Italian Seafood Soup
Dive into the rich, coastal flavors of Italy with this hearty and aromatic Italian Seafood Soup. Overflowing with a medley of fresh mussels, tender shrimp, delicate calamari, and firm white fish, this soup is a celebration of the ocean's finest treasures. Simmered in a robust tomato and seafood stock base, infused with fragrant herbs like oregano and thyme, and given a touch of heat from red pepper flakes, every spoonful is bursting with comforting, Mediterranean-inspired goodness. Perfect for a cozy dinner, this one-pot wonder comes together in just 55 minutes and pairs beautifully with slices of crusty bread to soak up every drop. Whether you're hosting a dinner party or indulging in a quiet gourmet meal, this savory seafood stew is sure to impress.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 pieces garlic cloves, minced
- 2 pieces celery stalks, diced
- 1 medium carrot, diced
- 28 ounces crushed tomatoes
- 4 cups fish stock or seafood stock
- 1 cup dry white wine
- 1 piece bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoons red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 pound fresh mussels, cleaned and scrubbed
- 1 pound raw shrimp, peeled and deveined
- 0.5 pounds calamari rings
- 1 pound firm white fish fillet (such as cod), cut into 2-inch pieces
- 2 tablespoons fresh parsley, chopped
- 4 slices crusty bread, for serving
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onion, garlic, celery, and carrot. Sauté for about 5 minutes until the vegetables are softened and fragrant.
Stir in the crushed tomatoes, fish or seafood stock, and white wine. Mix well.
Add the bay leaf, dried oregano, dried thyme, red pepper flakes, salt, and black pepper to the pot. Stir to combine, then bring the mixture to a simmer.
Cover the pot partially with a lid and let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
Add the mussels to the pot and cook for 3-4 minutes, until they begin to open.
Add the shrimp, calamari, and white fish pieces. Simmer gently for an additional 4-5 minutes, until the seafood is cooked through and opaque.
Discard any mussels that do not open during cooking.
Taste the soup and adjust seasoning with additional salt or pepper, if needed.
Ladle the soup into bowls and sprinkle with chopped fresh parsley.
Serve hot with slices of crusty bread on the side for dipping.
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 1245 mg | 54% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.4 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 171 mg | 13% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1403 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
