Description
A rustic Italian seafood soup featuring shrimp, mussels, white fish, and calamari simmered in a rich tomato and seafood stock broth with garlic, oregano, and a touch of red pepper heat.
Ingredients
Units
Scale
- 1 pound raw shrimp, peeled and deveined
- 1 pound fresh mussels, cleaned
- 1 pound white fish fillets, cut into chunks
- 8 ounces raw calamari rings
- 2 cups crushed tomatoes
- 3 cups seafood stock
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until softened, about 4 to 5 minutes.
- Stir in minced garlic and cook until fragrant.
- Add crushed tomatoes, seafood stock, red pepper flakes, dried oregano, salt, and black pepper. Bring to a gentle simmer and cook for 10 minutes.
- Add white fish chunks and calamari rings. Simmer gently for 3 to 4 minutes.
- Add shrimp and cleaned mussels. Cover and cook for 5 to 7 minutes until shrimp turn pink and mussels open.
- Discard any mussels that do not open.
- Stir in chopped fresh parsley.
- Taste and adjust seasoning if needed.
- Ladle into bowls and serve hot.
Notes
- Do not overcook seafood to keep it tender.
- Discard any mussels that remain closed after cooking.
- Prepare the tomato broth ahead of time and add seafood just before serving.
- Store leftovers in the refrigerator for up to 2 days and reheat gently.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 165mg
