Description
Easy yet tasty fish soup made only with the best fresh Mediterranean fish and seafood. Use the remaining fish stock for a seafood risotto.
Ingredients
- ¾ pound cod
- ½ pound prawns
- 1 onion, quartered
- 1 carrot, chopped
- 1 stalk celery, chopped
- salt and ground black pepper to taste
- water to cover
- 6 tablespoons extra-virgin olive oil
- ½ small onion, sliced
- 1 red chile pepper, chopped
- 1 clove garlic, minced
- ½ cup dry white wine
- ½ pound tomatoes, chopped
- ½ pound clams in shell, cleaned
- ½ pound mussels, cleaned and debearded
- 4 slices bread, or more to taste
- 1 clove garlic, halved
- 1 bunch fresh parsley, chopped
Instructions
- Cut cod into pieces
- reserving any scraps. Peel and devein prawns
- reserving shells and any other scraps.
- Place cod scraps and prawn scraps
- quartered onion
- carrot
- celery
- salt
- and pepper in a large saucepan; cover with water. Bring to a boil; reduce heat and simmer until fish stock is fragrant
- 15 to 20 minutes.
- Strain and reserve fish stock.
- Heat olive oil in a saucepan over medium heat; cook and stir sliced onion
- red chile pepper
- and minced garlic until softened
- 5 to 10 minutes.
- Pour in wine; cook for 5 minutes. Add tomatoes; bring to a boil. Add cod
- prawns
- clams
- and mussels; pour in 1 cup fish stock. Simmer until fish is cooked through and clams and mussels have opened
- 15 to 20 minutes.
- Toast bread in a toaster. Rub garlic halves on to 1 side of toasted bread.
- Place a piece of toasted bread in the bottom of each serving bowl. Ladle soup over toasted bread and top with parsley.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 4