Fish Soup with Mussels and Clams recipe

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Ingredients

¼ cup olive oil
¼ cup butter, or as needed
3 stalks celery, diced
1 large onion, diced
2 cups chopped tomatoes
1 tablespoon minced garlic
8 cups chicken broth
2 cups water
1 cup dry white wine
¼ cup chopped fresh parsley
⅛ teaspoon saffron
salt and pepper to taste
2 pounds whiting (merluzzo), chopped into small chunks
12 mussels, in shells and cleaned
12 clams in shell, scrubbed

Nutrition Info

333 calories
carbohydrate: 8.7 g
cholesterol: 116.4 mg
fat: 15.9 g
fiber: 1.2 g
protein: 31.4 g
saturatedFat: 5.1 g
servingSize: -
sodium: 1446.6 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil and butter in a large pot over medium heat. Add celery and onion and cook about 3 minutes. Add tomatoes with juices and garlic. Simmer for 10 minutes.

  2. Add chicken broth, water, and white wine to the pot with the vegetables and bring to a boil, about 5 minutes. Add parsley and saffron, and season with salt and pepper. Simmer broth 15 minutes more. Add fish to the soup.

  3. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil, about 5 minutes. Add mussels and clams, cover, and steam until shells open, 5 to 10 minutes.

  4. Transfer steamed mussels and clams and the steaming liquid to the pot with the soup. Simmer soup 10 minutes more.

Recipe Yield

8 servings

Recipe Note

This is a dish that is a bit spendy, so make it on special occasions. It is a wonderfully hearty yet low-cal and light soup that I find delectable! This is a seafood-lovers delight!

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