Supreme Italian Fish Soup
Dive into the vibrant flavors of coastal Italy with this *Supreme Italian Fish Soup*, a stunning one-pot dish brimming with fresh seafood, aromatic herbs, and a rich tomato-based broth. Perfectly balanced with the subtle heat of red chili flakes and the bright acidity of dry white wine, this hearty soup is a feast for the senses. Tender white fish, succulent shrimp, sweet mussels, and delicate calamari are carefully simmered in a flavorful stock infused with garlic, thyme, parsley, and basil, creating a restaurant-quality dish in your own kitchen. Ready in just one hour, this Italian seafood soup is ideal for entertaining or an indulgent weeknight dinner. Serve it with crusty bread for soaking up every delicious drop, and embrace the comfort and sophistication of Mediterranean cuisine. Perfect for seafood lovers, this recipe is truly a celebration of fresh, wholesome flavors!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 0.5 teaspoons red chili flakes
- 28 ounces canned crushed tomatoes
- 4 cups fish stock (or seafood stock)
- 1 cup dry white wine
- 2 teaspoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 2 tablespoons fresh basil, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 pound white fish fillets (such as cod or halibut), cut into 2-inch pieces
- 1 pound peeled shrimp, deveined
- 1 pound mussels, cleaned and debearded
- 0.5 pounds calamari (squid), cleaned and sliced into rings
- 4 slices crusty bread or baguette slices, for serving
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the finely chopped onion and sauté for 5-6 minutes until softened and translucent.
Stir in the minced garlic and red chili flakes, cooking for 1-2 minutes until fragrant.
Add the canned crushed tomatoes, fish stock, and dry white wine to the pot. Bring the mixture to a gentle simmer.
Stir in the fresh thyme, parsley, basil, salt, and black pepper. Allow the broth to simmer uncovered for 15-20 minutes to develop flavors.
Gently add the white fish fillets to the pot, ensuring they are submerged in the broth. Let them cook for 5 minutes.
Add the shrimp, mussels, and calamari to the pot. Cover and cook for an additional 6-8 minutes, or until the mussels have opened and the shrimp are pink and opaque. Discard any mussels that do not open.
Taste the soup and adjust seasonings as needed, adding more salt, pepper, or chili flakes for spice.
Ladle the soup into bowls, ensuring an even distribution of seafood in each serving.
Garnish with extra fresh parsley and serve with crusty bread or baguette slices on the side for dipping.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 1570 mg | 68% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.5 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 182 mg | 14% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1368 mg | 29% | |
*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.
