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Italian Fish Soup

Italian Fish Soup recipe image
This Italian Fish Soup is a comforting bowl of warmth that brings the flavors of the coast to your kitchen. The rich, savory broth is built on a base of saut&# 195;©ed leeks, onions, and garlic, infused with dry white wine and tomato sauce. Tender chunks of white fish like cod or monkfish poach gently in the simmering liquid, absorbing every bit of flavor. Fresh shellfish, including clams, mussels, and shrimp, add briny sweetness and texture. ItâÂÂs an elegant yet approachable dish perfect for a chilly evening or a special dinner party. Serve with crusty bread to soak up the delicious broth.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 155.5
Dietary: Gluten-free
Description
This Italian Fish Soup is a comforting bowl of warmth that brings the flavors of the coast to your kitchen. The rich, savory broth is built on a base of saut&# 195;©ed leeks, onions, and garlic, infused with dry white wine and tomato sauce. Tender chunks of white fish like cod or monkfish poach gently in the simmering liquid, absorbing every bit of flavor. Fresh shellfish, including clams, mussels, and shrimp, add briny sweetness and texture. ItâÂÂs an elegant yet approachable dish perfect for a chilly evening or a special dinner party. Serve with crusty bread to soak up the delicious broth.
Ingredients
  • 1/2 cups Olive oil
  • 3 Leeks, cleaned and sliced,
  • 2 Cloves of garlic, diced fine
  • 1 Yellow onion, peeled and chopped
  • 1 cups Chopped celery
  • 1 cups Fresh mushrooms, sliced
  • 6 cups Fish stock, clam nectar or water
  • 1 cups Italian tomato sauce
  • 1 cups Dry white wine (such as Soave)
  • Cayenne pepper to taste
  • 1 lbs White fish boneless fillet (cod, seabass, monkfish), cut into small pieces
Directions
  1. 1
    Heat olive oil in a large pot over medium heat. Add leeks, onion, celery, and mushrooms. Sauté until softened and translucent, about 5-7 minutes.
  2. 2
    Stir in the diced garlic and cook for another minute until fragrant, being careful not to burn.
  3. 3
    Pour in the dry white wine and Italian tomato sauce. Stir well to combine and let it simmer for 2-3 minutes to reduce slightly.
  4. 4
    Add the fish stock, clam nectar, or water. Bring the mixture to a gentle boil.
  5. 5
    Add the white fish fillets to the pot. Reduce heat to low and simmer gently for 5-7 minutes, until the fish is opaque and cooked through.
  6. 6
    Add the clams, mussels, shrimp, and crab. Cover the pot and cook for 3-5 minutes, or until the shellfish have opened and the shrimp are pink.
  7. 7
    Season with cayenne pepper to taste. Discard any shellfish that did not open. Serve hot.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 155.5kcal
% Daily Value *
Total Fat 15.0g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 15.0mg1%
Total Carbohydrate 5.2g2%
Dietary Fiber 0.7g3%
Sugars 1.9g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure all shellfish are thoroughly cleaned. Mussels should be scrubbed and debearded, and clams soaked in fresh water for 1 hour to remove sand before draining.

Do not overcook the fish and shellfish, as they will become tough. Remove from heat as soon as the shellfish open.

Any fish that holds its shape well can be used, such as cod, haddock, or halibut.

Keywords: italian, fish, soup, seafood, broth, leeks, garlic, white wine, tomato, clams, mussels, shrimp, cod, monkfish, simmer, comfort food, dinner, seafood stew, briny, herbs
Read it online: https://www.chefs-mate.com/recipe/italian-fish-soup/