Venetian Fish Soup
Dive into the rustic charm of Venetian Fish Soup, a heartwarming dish brimming with the coastal flavors of Italy. This traditional seafood stew combines tender white fish, succulent shrimp, and briny mussels simmered in a fragrant broth of fish stock, white wine, and ripe tomatoes. Enhanced with aromatic vegetables like garlic, onion, celery, and carrot, this dish is both comforting and elegant, perfect for a cozy dinner or a special occasion. Finished with a sprinkle of fresh parsley and served alongside crusty bread to soak up every drop of the savory broth, this one-pot wonder is as easy as it is impressive. Ready in just an hour, this authentic Venetian recipe brings the essence of the Mediterranean straight to your table.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 stalk celery stalk, finely chopped
- 1 medium carrot, finely chopped
- 3 medium ripe tomatoes, diced
- 1 cup dry white wine
- 4 cups fish stock
- 1 pound assorted white fish fillets (such as cod or haddock), cut into bite-sized pieces
- 12 pieces mussels, scrubbed and cleaned
- 12 pieces medium shrimp, peeled and deveined
- 1 leaf bay leaf
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 4 slices crusty bread, for serving
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the chopped onion, garlic, celery, and carrot. Sauté for 5–7 minutes until the vegetables are softened and fragrant.
Stir in the diced tomatoes and cook for another 5 minutes, allowing them to break down and release their juices.
Pour in the white wine and simmer for 2–3 minutes to let the alcohol cook off.
Add the fish stock and bay leaf to the pot, and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 15 minutes.
Season the soup with salt and black pepper. Gently add the white fish pieces, mussels, and shrimp to the pot.
Cover the pot and cook for 8–10 minutes, or until the fish is tender, the mussels have opened, and the shrimp are pink and fully cooked.
Discard any mussels that remain closed after cooking.
Ladle the soup into bowls and garnish with fresh parsley.
Serve hot with slices of crusty bread on the side.
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 6266 mg | 272% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 25.8 g | ||
| Protein | 186.9 g | 374% | |
| Vitamin D | 32.1 mcg | 160% | |
| Calcium | 523 mg | 40% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4530 mg | 96% | |
*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.
