Zuppa di Pesce e Frutti di Mare (Mediterranean Seafood Soup)
Jump to recipeIngredients
- 3/4 lb cod, cut into pieces
- 1/2 lb prawns, peeled and deveined (shells reserved)
- 1 onion, quartered
- 1 carrot, chopped
- 1 stalk celery, chopped
- Salt and ground black pepper to taste
- Water to cover
- 6 tbsp extra-virgin olive oil
- 1/2 small onion, sliced
- 1 red chile pepper, chopped
- 2 cloves garlic, minced (divided)
- 1/2 cup dry white wine
- 1/2 lb tomatoes, chopped
- 1/2 lb clams in shell, cleaned
- 1/2 lb mussels, cleaned and debearded
- 4 slices bread
- 1 clove garlic, halved
- 1 bunch fresh parsley, chopped
Instructions
- 1
Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving shells and any other scraps.
- 2
Place cod scraps, prawn shells, quartered onion, carrot, celery, salt, and pepper in a large saucepan. Cover with water and bring to a boil. Reduce heat and simmer until fish stock is fragrant, 15 to 20 minutes.
- 3
Strain and reserve the fish stock.
- 4
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.
- 5
Pour in wine and cook for 5 minutes. Add tomatoes and bring to a boil.
- 6
Add cod, prawns, clams, and mussels. Pour in 1 cup of the reserved fish stock. Simmer until fish is cooked through and clams and mussels have opened, 15 to 20 minutes. Discard any shellfish that do not open.
- 7
Toast bread in a toaster. Rub garlic halves onto one side of each toasted slice.
- 8
Place a piece of garlic toast in the bottom of each serving bowl. Ladle soup over the toast and top with fresh parsley.