Description
A rich and comforting Italian seafood soup filled with shrimp, mussels, clams, fish, and calamari simmered in a flavorful tomato broth with herbs.
Ingredients
Scale
- 300 grams shrimp, peeled and deveined
- 300 grams mussels, cleaned
- 300 grams clams, cleaned
- 300 grams white fish fillets, cut into chunks
- 200 grams calamari rings
- 400 grams crushed tomatoes
- 4 garlic cloves, minced
- 1 medium onion, finely chopped
- 3 tablespoons olive oil
- 500 ml fish stock
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- 0.5 teaspoon red pepper flakes
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until soft and fragrant.
- Pour in crushed tomatoes and fish stock, then stir to combine.
- Add oregano, salt, black pepper, and red pepper flakes, then bring to a gentle simmer.
- Add clams and mussels first and cook until they begin to open.
- Add white fish and calamari, simmer for a few minutes.
- Add shrimp last and cook until just pink and tender.
- Stir in fresh parsley and adjust seasoning if needed.
- Ladle into bowls and serve hot.
Notes
- Use fresh seafood for the best flavor.
- Do not overcook seafood to avoid a rubbery texture.
- Simmer gently instead of boiling to keep the broth balanced.
- Serve immediately for the best taste and texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 140mg
Keywords: italian seafood soup, seafood soup, tomato seafood stew, italian fish soup, cioppino style soup