Neapolitan Seafood Soup
Dive into the heart of coastal Italian cuisine with this vibrant Neapolitan Seafood Soup, a Mediterranean masterpiece bursting with fresh, oceanic flavors and comforting aromas. This hearty yet elegant dish combines tender mussels, clams, shrimp, and calamari, all simmered in a fragrant tomato broth infused with garlic, onions, crushed red chili flakes, and a splash of dry white wine. The addition of fresh parsley and basil takes this rustic seafood stew to the next level, offering a fragrant herbal finish. Perfect for a cozy dinner or an impressive dinner party starter, this soup pairs beautifully with crusty bread to soak up every last drop of its rich, savory broth. Ready in just 50 minutes, it's a feast of vibrant flavors that will transport your taste buds straight to the sunny shores of Naples.
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Recipe Information
Ingredients
- 4 tablespoons olive oil
- 4 garlic cloves, minced
- 1 yellow onion, finely chopped
- 0.5 teaspoons crushed red chili flakes
- 1 teaspoons dried oregano
- 0.5 cups dry white wine
- 28 ounces crushed San Marzano tomatoes
- 4 cups fish or seafood stock
- 1 pound fresh mussels, cleaned and debearded
- 1 pound clams, cleaned
- 0.5 pound large shrimp, peeled and deveined
- 0.5 pound calamari, sliced into rings
- 3 tablespoons fresh parsley, chopped
- 6 fresh basil leaves, torn
- 1 teaspoons salt
- 1 teaspoons black pepper
- 4 slices crusty bread, for serving
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the minced garlic and chopped onions, and sauté until fragrant and translucent, about 3-4 minutes.
Stir in the crushed red chili flakes and dried oregano, cooking for an additional minute to release the flavors.
Pour in the dry white wine to deglaze the pan, scraping up any bits stuck to the bottom. Let simmer until the wine reduces slightly, about 2-3 minutes.
Add the crushed San Marzano tomatoes and fish or seafood stock. Stir to combine and bring the mixture to a gentle boil.
Reduce the heat to a simmer and cook for about 10 minutes, allowing the flavors to meld.
Increase the heat to medium-high and add the mussels and clams. Cover and cook for 5-7 minutes, or until the shells open. Discard any that do not open.
Add the shrimp and calamari to the pot. Stir gently and cook for an additional 3-4 minutes, or until the shrimp turn pink and the calamari is tender.
Season the soup with salt and black pepper to taste. Stir in the chopped parsley and torn basil leaves.
Serve the soup hot in bowls with a drizzle of olive oil on top. Accompany with crusty bread for dipping.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 1946 mg | 85% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.0 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 10.7 mcg | 53% | |
| Calcium | 284 mg | 22% | |
| Iron | 39.3 mg | 219% | |
| Potassium | 1947 mg | 41% | |
*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.
