Savoury Italian Fish Soup Brodetto
Dive into the comforting flavors of coastal Italy with this Savoury Italian Fish Soup Brodetto, a hearty seafood medley that brings the essence of the Mediterranean to your table. Vibrant aromatics like garlic, onion, and celery form the base of this rich, tomato-infused broth, accented by a touch of red chili flakes for subtle heat. Fresh white fish fillets, plump mussels, tender shrimp, and squid rings simmer to perfection, soaking up the fragrant blend of herbs and dry white wine. Finished with a sprinkle of parsley and served alongside lemon wedges and crusty bread, this soul-warming soup is perfect for special gatherings or cozy weeknight dinners. Ready in just an hour, this Italian classic is an elegant yet approachable dish that highlights the best of the sea.
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Recipe Information
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 0.5 teaspoons red chili flakes
- 1 cup dry white wine
- 2 cups crushed tomatoes
- 4 cups fish stock or clam juice
- 2 tablespoons fresh parsley, chopped
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 pound firm white fish fillets (e.g., cod or halibut)
- 12 mussels, cleaned and debearded
- 12 large shrimp, peeled and deveined
- 0.5 pound squid, cleaned and sliced into rings
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 4 lemon wedges (for serving)
- 4 slices crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat.
Add the chopped onion, garlic, carrot, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are soft and aromatic.
Sprinkle in the red chili flakes and stir to combine.
Pour in the white wine and increase the heat to medium-high. Let the wine simmer for 2-3 minutes, allowing the alcohol to evaporate.
Stir in the crushed tomatoes, fish stock (or clam juice), parsley, thyme sprigs, and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15 minutes.
While the broth simmers, cut the fish fillets into 2-inch pieces. Discard any fish bones or skin if present.
Season the broth with salt and black pepper. Taste and adjust seasoning as needed.
Add the fish pieces to the broth and simmer for 5 minutes.
Add the mussels, shrimp, and squid to the soup. Cover the pot and cook for an additional 6-8 minutes, or until the mussels open and the shrimp turn pink. Discard any mussels that do not open.
Remove the thyme sprigs and bay leaf from the pot.
Ladle the soup into serving bowls, ensuring an even distribution of seafood. Garnish with additional chopped parsley if desired.
Serve hot with lemon wedges on the side and slices of crusty bread for dipping.
Nutrition Facts
Calories |
1166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 817 mg | 272% | |
| Sodium | 2562 mg | 111% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 9.9 g | ||
| Protein | 165.1 g | 330% | |
| Vitamin D | 11.4 mcg | 57% | |
| Calcium | 534 mg | 41% | |
| Iron | 13.6 mg | 75% | |
| Potassium | 2855 mg | 61% | |
*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.
