Fish soup

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Fish soup
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Fish soup

Added by: on Dec 3rd, 2010
One of the best fish soups I ever made came about by chance, when a box of fish came into the kitchen from Barcelona, full of big John Dory, grouper and sole, little sea bass and tiny crabs. We had some scallops in the kitchen already, as well as some langoustines, prawns, vongole (clams) from .. more >
Prep Time:
25 min
Cook Time:
0 min
Ready In:
25 min



Original Recipe Yield: 4 servings


  • 3 tablespoons olive oil
  • 2 cloves garlic (chopped)
  • 24 clams (cleaned)
  • 24 mussels (cleaned)
  • 5 tablespoons white wine
  • 3/4-1 pound mixture of whole sealed white fish (such as John Dory, monkfish, red mullet, sea robin, sliced)
  • 2 medium tomatoes (chopped)
  • 8 langoustines (or large raw prawns, peeled, deveined, and eyes removed)
  • 3/4-1 pound baby octopus (cleaned, prepared and cut into pieces)
  • 8 small squid (cleaned and each cut into four)
  • salt and pepper
  • * For the stock:
  • 2 sea robin (gutted)
  • 2 1/4 cups tomato passata
  • 10 leaves basil
  • * To serve:
  • 4 slices of country bread
  • 1 clove garlic
Nutrition Facts
Fish soup

Servings Per Recipe: 4

Amount Per Serving

Calories: 853

  • Total Fat: 23.2 g
  •     Saturated Fat: 3.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 680.1 mg
  • Sodium: 2709.9 mg
  • Total Carbs: 46.3 g
  •     Dietary Fiber: 6.9 g
  •     Sugars: 19.8 g
  • Protein: 110.6 g

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* Optional



The clay before, make the stock by cutting each sea robin into 2 or 03 pieces, covering these with the passata and basil, and leaving in the fridge to marinate overnight.


Next day, whiz in at food processor (bones and everything), then put in a pan with 2 1/4 cups water and bring to at boil. Skim, then turn down the heat and simmer for 15 to 20 minutes. Press through a fine sieve and reserve.


To make the soup, heat the olive oil in a large pan, add the chopped garlic, clams, mussels and white wine? and cover. As seen as the shellfish have opened, remove them (discarding any that don't open).


Put the mixed fish into the pan and add the stock. Simmer gently for 2 to 3 minutes, then add the tomatoes. Add the langeustines or prawns, the baby octopus and squid, then put back the clams and mussels (you can discard most or all of the shells as you like). Simmer gently for couple of minutes. Taste the soup and season as necessary.


Tc serve: rub the bread with the garlic, place a slice in each of 4 serving bowls, top with the soup and serve.


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By: arlene on May 11th, 2012

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