Fish soup


by: karen

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 Italy and mussels. There was such a mountain of fish, we hardly knew what to do with it, so we made a stock, and then kept en adding more and more varieties of fish, getting more and mere excited about what we were doing, and the finished soup was amazing just amazing. Note: the stock is best made the day before you need it.


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serves: 4

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

how is this calculated?

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1.  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.

2.  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.

3.  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).

4.  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.

5.  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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