Description
A hearty, flavorful seafood soup inspired by Mediterranean coastal cuisine, featuring a rich tomato-fennel broth packed with fresh fish, shellfish, and aromatic herbs. Perfect with crusty bread for dipping.
Ingredients
Scale
- 1 lb mixed seafood (shrimp, mussels, white fish chunks)
- 2 tbsp olive oil
- 1 fennel bulb, thinly sliced (fronds reserved)
- 1 onion, diced
- 3 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1/4 cup tomato paste
- 1 can (28 oz) crushed tomatoes
- 4 cups fish or vegetable stock
- 1 cup dry white wine
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 lb baby potatoes, halved
- Salt and black pepper to taste
- 1/4 cup chopped parsley
- 1 lemon, cut into wedges
- Crusty bread for serving
Instructions
- Prep seafood: Devein shrimp, scrub mussels, and cut fish into 1-inch chunks. Keep chilled.
- Sauté aromatics: Heat oil in large pot. Cook fennel and onion 5 mins until soft. Add garlic and red pepper flakes; cook 1 min.
- Build broth: Stir in tomato paste, then add crushed tomatoes, stock, wine, thyme, and bay leaf. Bring to simmer.
- Add potatoes: Cook 10 mins until potatoes are tender.
- Cook seafood: Add seafood starting with fish (cook 3 mins), then shrimp and mussels (cook 4-5 mins until mussels open).
- Finish: Discard unopened mussels. Stir in parsley and fennel fronds. Season to taste.
- Serve: Ladle into bowls with lemon wedges and bread.
Notes
- Seafood swaps: Use scallops, clams, or squid as available
- Spice control: Reduce red pepper flakes for milder heat
- Make-ahead: Broth can be made 1 day ahead; add seafood when reheating
- Wine substitute: Use 1 cup broth + 1 tbsp lemon juice if avoiding alcohol
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 cups
- Calories: 320
- Sugar: 8g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 120mg