Zuppa di Pesce (Italian Fish Soup)

🛒 Ingredients

• Olive oil 15 g · 120 kcal
• Garlic cloves 6 g · 9 kcal
• Yellow onion 80 g · 32 kcal
• Crushed tomatoes 180 g · 36 kcal
• Fish stock 250 g · 19 kcal
• Dry white wine 120 g · 98 kcal
• Cod fillet 100 g · 82 kcal
• Shrimp, peeled and deveined 50 g · 48 kcal
• Mussels, cleaned 30 g · 24 kcal
• Clams, cleaned 30 g · 24 kcal
• Fresh parsley, chopped 5 g · 2 kcal
• Red pepper flakes 1 g · 3 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
2. Add minced garlic and red pepper flakes, cooking for another minute until fragrant, being careful not to burn the garlic.
3. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
4. Add the crushed tomatoes and fish stock. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes to allow flavors to meld.
5. Gently add the cod fillets, shrimp, mussels, and clams to the simmering soup. Ensure the shellfish are submerged.
6. Cover and cook for another 5-8 minutes, or until the fish is flaky, shrimp are pink, and mussels and clams have opened. Discard any unopened shellfish.
7. Stir in fresh chopped parsley. Taste and adjust seasoning as needed. Serve immediately with crusty bread.