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Mediterranean Seafood Soup

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PREP TIME
15 min
COOKING TIME
50 min
TOTAL TIME
65 min
SERVINGS
4 servings
Lunch Dinner Italian
Mediterranean Seafood Soup
Ingredients
  • 3/4 pound cod
  • 1/2 pound prawns
  • 1 onion, quartered
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • salt and ground black pepper to taste
  • water to cover
  • 6 tablespoons extra-virgin olive oil
  • 1/2 small onion, sliced
  • 1 red chile pepper, chopped
  • 1 clove garlic, minced
  • 1/2 cup dry white wine
  • 1/2 pound tomatoes, chopped
  • 1/2 pound clams in shell, cleaned
  • 1/2 pound mussels, cleaned and debearded
  • 4 slices bread, or more to taste
  • 1 clove garlic, halved
  • 1 bunch fresh parsley, chopped
Instructions
1
Break the cod into manageable portions, setting aside any leftover bits for later use. Peel and extract the prawns' innards, reserving their shells and any remaining scraps.
2
Combine cod scraps, prawn scraps, a quartered onion, a carrot, some celery, salt, and pepper in a large saucepan; cover the mixture with water. Bring the liquid to a rolling boil, then gradually decrease the heat and let it simmer for 15 to 20 minutes, allowing the fish stock to develop a rich aroma.
3
Strain and reserve the flavorful fish stock obtained from this process.
4
Heat olive oil in a saucepan over medium heat; cook and stir sliced onion, red chile pepper, and minced garlic until they're softened and fragrant, taking about 5 to 10 minutes.
5
Add a splash of wine; let it cook for another 5 minutes. Introduce diced tomatoes; bring the mixture to a boil. Add cod, prawns, clams, and mussels; pour in 1 cup of the reserved fish stock. Let it simmer until the fish is cooked through and the clams and mussels have opened, taking around 15 to 20 minutes.
6
Toast slices of bread in a toaster. Rub minced garlic on the other side of toasted bread.
7
Place a piece of toasted bread in the bottom of each serving bowl. Ladle the soup over the toasted bread and top it with a sprinkle of parsley.