Easy Homemade Italian Fish Soup with large chunks of all your favorite fish, including haddo shrimp, mussels, and clams, all in a perfectly spiced tomato broth. A delicious comfort dish that is both stew and soup!
Have you ever cooked something and thought, “Oh my god, this is so amazing, I have no idea why the hell I don’t make it more often” as you were eating it? In fact, I stated just this while consuming this bowl of Italian fish soup.
- 1/3 c Bertolli Extra Virgin olive oil
- 3 lbs. red snapper –cut into chunks
- 1 lb. monkfish -cut into chunks
- 1/2 lb. mussels –washed and cleaned
- 1 lb. baby clams –washed and cleaned
- 4 qt. vegetable stock or seafood stock
- 1 pinch saffron threads
- 2 celery stalks –diced
- 3 leeks –diced (whites only)
- 1 large onion- diced
- 5 garlic cloves –minced
- 1 large fennel bulb -thinly sliced
- 2 bay leaves
- 2 strips of orange peel
- 4 roma tomatoes -diced
- 1 tbsp. salt + more to taste
- ½ tsp. red pepper flakes +more to taste
- Black pepper to taste
- Cayenne pepper to taste
- 8 cooked langoustine or European lobster – Optional
- Heat up the stock, remove from heat and add the saffron threads to
- In a large heavy bottom stockpot heat up the olive oil over medium
flame. Add the diced onion with a pinch of salt and let it sweat for 5
minutes. Add the red pepper flakes, fennel, leaks, celery, orange peel,
bay leaves, tomatoes and the garlic. Add the cayenne pepper, the rest
of the salt and give everything a good stir.
- Arrange the red snapper and monkfish pieces on top of the vegetables
in the pot then gently pour the saffron infused stock over them. Bring
to a simmer, cover and allow to cook for about 5 minutes until the fish
is almost cooked.
- Add the clams and mussels, cover and cook an additional 5 minutes or
until the fish is cooked through and all clams and mussels have opened.
- Adjust seasoning and carefully ladle into bowls and serve hot with a nice drizzle of extra virgin olive oil.
Note: If using langoustine in the bouillabaisse make sure to add them to the pot a few minutes before removing from flame so they get a chance to warm through with the rest of the seafood.