Mediterranean Fish Soup with Shrimp and Mussels
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
2 servings
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Course
Soup
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Cuisine
Mediterranean
Mediterranean Fish Soup with Shrimp and Mussels
Description
This soup begins with a fish stock made by simmering fish (including bones or heads) with onion, carrot, celery, bay leaf, salt, and pepper to extract deep seafood flavors. After straining, the stock serves as the base for the soup.
The cooking process includes sautéing onion, garlic, chili, olives, and capers with diced fish, then adding cherry tomatoes and white wine, allowing the wine to reduce before introducing the fish stock. Once boiling, shrimp and mussels are added and cooked until just done. Fresh dill is stirred in before serving, lending herbal brightness.
The resulting soup is a balanced seafood broth with light acidity, subtle heat, and a briny edge from the olives and capers. Serving it with crusty toast slices complements the broth and adds texture, making it a satisfying dish for a seafood meal.
Ingredients
For the fish stock:
- 1 kg fish (can use bones and/or fish heads)
- 1 onion
- 2 carrot
- 1/2 bunch of celery
- 2 bay leaf
- salt
- black pepper
For the Mediterranear fish soup:
- 500 ml fish stock
- 20 ml olive oil
- 1/2 onion
- 1/2 garlic
- 1/2 Chili pepper
- 20 g capers
- 30 g olive
- 1 dill fresh sprig
- 5-6 cherry tomato
- 40 ml white wine
- 60 g fish
- 8 Shrimp
- 10 mussels
Instructions
For the fish stock:
- Use a 5-6 liter (about 1 1/2 gallons) pot. Add the fish, cleaned vegetables, salt and pepper and cover with cold water. You can use any kind of fish for the stock, including fish bones and/or heads.
- Let it simmer, periodically removing the froth from the top, until you get a clear stock full of flavor.
For the Mediterranean fish soup:
- Chop the onion and garlic finely and cook them in a small pot with a little olive oil, add the sliced chili pepper, olives and capers, and diced fish You can use any kind of fish, in this case I used salmon.
- After it has all heated a little, add the diced cherry tomatoes and douse everything in the white wine. Let the wine reduce for 1-2 minutes and then add the fish stock.
- When the soup is boiling, add the shrimp and mussels and cook for 2-3 minutes.
- Add freshly chopped dill and serve with a few slices of toast.
- For this soup, you can use any kind of fish you prefer. You can also add other seafood: octopus, prawns, squid, cuttlefish, or crabs. They all work perfectly, just be careful not to overcook them.
Notes
User Reviews
Overall Rating
4.9
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