A flavorful, enticing combination of fish, this soup screams for a crusty piece of French or Italian bread to soak up every drop of its full flavored broth.
Fish Soup with Shellfish
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
Serves: 6 to 8
Ingredients
- 4 celery stalks; chopped
- 2 carrots; chopped
- 1 onion; chopped
- 3 garlic cloves; minced
- olive oil
- 2 Cups white wine
- 1 Cup canned tomatoes; with juice
- 1 pound small clams; in shells
- 1 pound mussels; in shells
- 1 pound head-on shrimp
- 1/2 teaspoon saffron threads
- 1 pound firm oily fish such as swordfish or
- 1 pound white fish such as rock cod
- salt; to taste
- 1 teaspoon crushed red pepper flakes
- 18 slices baguette, 1/2" thick
Instructions
- Cook celery, carrots, onion and 2 cloves minced garlic in 3 tablespoons olive oil in large soup pot over medium-high heat until softened, about 10 minutes. Add 1 Cup white wine and cook until reduced by one-third, 5 minutes. Add tomatoes and turn heat to low.
- In large covered skillet, cook clams with remaining white wine over high heat 3 minutes. Add mussels and cook, shaking occasionally to keep from scorching, until all shellfish are opened, about 5 more minutes. Remove shellfish from pan, cover tightly and refrigerate.
- Strain remaining liquid into measuring Cup and add enough water to make 4 cups. Peel shrimp, reserving heads and shells. Place shrimp meat in plastic food bag, seal tightly and refrigerate until needed. Add shrimp shells and cooking liquid-water combination to soup pot and cook over medium heat 25 minutes.
- When done, ladle contents of soup pot into food processor and grind 5 minutes. Press through strainer into bowl. This may need to be done in batches. Add saffron to strained broth, cover tightly and refrigerate.
- Cut oily and white fish in chunks, place in plastic food bag with 1 clove minced garlic, salt to taste, crushed red pepper flakes and 1 tablespoon olive oil. Seal tightly and massage through bag to evenly distribute ingredients. Refrigerate.
- When almost ready to serve, bring broth to simmer, add oily fish and white fish and cook 5 minutes. Add shrimp and cook until firm all the way through, about 5 minutes more. Add reserved clams and mussels and heat through. Season to taste with salt.
- Toast baguette slices and drizzle lightly with olive oil. Arrange baguette slices in wide soup bowls and ladle fish soup over top.
- Serve immediately.
Notes
This recipe yields 6 to 8 servings.
Each of 8 servings: 514 calories; 681 mg sodium; 141 mg cholesterol; 12 grams fat; 41 grams carbohydrates; 48 grams protein; 1.61 grams fiber.
Each of 8 servings: 514 calories; 681 mg sodium; 141 mg cholesterol; 12 grams fat; 41 grams carbohydrates; 48 grams protein; 1.61 grams fiber.