Italian Fish and Shellfish Soup
This soup was inspired from a cooking class I attended at Sydney Seafood School while there on vacation. Amazing!
Servings 6 people
Ingredients
- ½ cup olive oil
- 1 large onion, finely chopped
- 1 carrot, peeled and finely chopped
- 4-6 celery heart stalks with leaves, finely chopped (the tender inner stalks)
- 4 garlic cloves, finely chopped
- 1 cup passata
- ⅛ teaspoon dried thyme
- salt and pepper to taste
- 2 bottles clam juice (8 oz/236 ml)
- 1 cup water
- 18 mussels, rinsed and drained
- 18 clams, rinsed and drained
- 2 red snapper filets (about 10 oz), cut into bite-size pieces
- 12 shrimp, peeled and deveined with tail on
- ½ cup chopped fresh parsley
GARLIC CROUTONS
- gluten free sourdough bread or buns, sliced
- 2 tablespoon olive oil
- 2 garlic cloves, halved
Instructions
- Heat olive oil in large soup pot over medium meat.
- Add onion, carrot, celery and garlic. Sauté 8-10 minutes until vegetables are softened and slightly browned.
- Add passata, thyme, salt and pepper. Bring to a boil, reduce heat and simmer until thickened, about 15 minutes.
- Add clam juice and water. Bring to a boil.
- Add mussels and clams then cover pot with a tight fitting lid. Shake the pot to distribute shellfish evenly in the broth. Reduce heat and cook for 2-3 minutes until the shells start to open.
- Remove lid, add red snapper, shrimp and parsley. Gently stir to combine.
- Turn heat up to bring soup back to a boil quickly. Put lid on, reduce heat and simmer 2-3 minutes until shrimp are pink and mussels and clams are all open. Discard any that did not open.
- Taste broth and season with salt and pepper.
- Divide fish evenly among 6 bowls and cover with broth.
- Garnish with garlic croutons if desired.
GARLIC CROUTONS
- In a small dish add garlic to olive oil.
- Cut bread or buns.
- Brush cut sides with garlic oil and toast all cut sides under the broiler. Lay one or two pieces in the center of each soup bowl.
