Best Fish Soup Brodo Di Pesce Recipes

ZUPPA DI PESCE - ITALIAN SEAFOOD SOUP image

Provided by Sneh

Number Of Ingredients 18

300 g mussels (scrubbed and bearded)
300 g clams (vongole)
12 large prawns (heads trimmed, shell removed and deveined)
200 g salmon fillets (cut into large pieces)
200 g mini octopus or squid tentacles
750 ml Vegetable or Fish stock
3 tablespoons olive oil
4 garlic cloves (minced)
1 teaspoon red chilli flakes
2 brown onion (finely chopped)
Pinch of saffron strands
1 small fennel (thinly sliced)
250 ml 250ml white wine
500 g Val Verde Passata
2 teaspoons dried oregano
Juice of ½ lemon
Handful of fresh parsley leaves and fennel fronds (chopped)
Freshly cracked black pepper

Steps:

Add mussels and clams to a large heavy-bottomed pot along with 750ml vegetable/fish stock. Cover and cook over medium heat for 3 minutes, shaking pan occasionally until mussels and clams have opened up. Remove from heat. Strain and reserve the stock for the soup. Discard any unopened mussels and clams.
Heat a tablespoon of oil in a large cast-iron frying pan on medium-high heat. Cook fish and prawns for 1-2 minute until seared and starting to char. Remove from heat and set aside.
In the same pan, cook tentacles for 30 seconds on high heat until just cooked. Remove and set aside.
Heat the remaining 2 tablespoons oil on medium-high heat in a large wide pan. Add garlic and chilli. Sauté for a few seconds. Add onion and fennel. Sauté for 3-4 minutes until the onion is caramelized. Add the pinch of saffron. Mix well. Add wine to deglaze the pan and mix all the brown, sticky bits.
Add Val Verde Passata, the reserved stock, oregano and lemon juice. Mix well. Reduce heat to medium and simmer uncovered for 15-20 minutes to develop flavours.
Add the mussels, clams, fish, prawns, octopus/squid and mix well. Cook for a further 1-2 minutes until heated through.
Remove from heat. Sprinkle with black pepper, garnish with parsley and fennel. Drizzle with extra virgin olive oil.
Serve with crusty bread.

Savoury Italian Fish Soup (Brodetto) image

Provided by Izzy Knight

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 20

4 tablespoons extra virgin olive oil
6 stalks celery & leaves, cleaned chopped in to 1/2 inch pieces
5 small spring onions, with green tops white and green part sliced 1/4 i thick
2 sprigs marjoram
2 sprigs parsley
2 sprigs thyme
4 cloves garlic, smashed
3 tablespoons balsamic vinegar
24 cherry tomatoes, cut in half
2 pepperoncini peppers, cut in half
1 (16 ounce) can plum tomatoes, lightly crush with your hands
3/4 lb cuttlefish, cleaned and sliced 1 inch thick
3 cups dry white wine
2 (1 3/4 lb) sea bass or 2 (1 3/4 lb) striped bass, head and tail on,gutted and scaled,cut in half across the mid section
12 mussels, scrubbed
6 razor clams
6 large shrimp, head on
1/2 lb squid, cleaned and sliced 1/2 inch thick
salt and pepper, to taste
1 bunch Italian parsley, finely chopped to yield 1/4 cup

Steps:

In a large stock pot over medium high heat add olive oil, celery, spring onion, marjoram, parsley, thyme, and garlic sauti until onions begin to become transparent about 5 minutes.
Add the vinegar, cherry tomatoes, peperoncino, canned whole tomato, cuttlefish and wine.
Allow to come up to a simmer and then cook for 10 minutes.
Add the Bass by placing on top of the broth and very gently pushing the fish down.
Allow to cook 5 minutes.
Add the mussels, razor clams, shrimp, and squid by placing on top of broth and fish gently pushing down with a large ladle and basting the shell fish with the hot broth.
Cover stockpot with a lid and cook for 2 to 3 minutes until mussels and clams are all open and shrimp and squid are cooked through.
Taste and season with salt and pepper.
Carefully remove to serving platter and sprinkle parsley on top.

Roman-Style Fish Soup (Zuppa di Pesce alla Romana) image

Provided by Michele Scicolone

Yield Serves 4

Number Of Ingredients 12

2 cloves garlic, chopped
pinch of red pepper flakes
1/3 cup olive oil
2 lb squid, cleaned and cut into 1/2-inch rings (about 1 lb when cleaned)
1 cup dry white wine
2 tomatoes, peeled, seeded, and chopped
2 tablespoons chopped fresh flat-leaf Italian parsley
pinch of salt
2 cups water
1 lb small hard-shell clams or cockles, soaked in cool water for 30 minutes and well scrubbed
1 1/2 lb assorted firm-fleshed fish filets such as whiting, monkfish, turbot, porgy bream, red snapper, and sea bass, cut into chunks
4 slices coarse country bread, toasted and rubbed on one side with a garlic clove

Steps:

In a large saucepan over medium heat, sauté the garlic and pepper flakes in the olive oil until the garlic is golden, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the squid and cook and stir until opaque, about 2 minutes. Add the wine and simmer for 1 minute longer. Add the tomatoes, parsley, and salt and cook until the juices evaporate, about 10 minutes longer.
Add the water and bring to a simmer. Add the clams (discard any that do not close to the touch) and fish, cover, and cook until all the clams open and the fish is opaque throughout, about 5 minutes. Discard any clams that failed to open. Adjust the seasonings.
Place a bread slice in each warmed soup plate. Ladle the soup over the bread and serve.

Fish Soup (Brodo di Pesce) image

Provided by Gianni Scappin

Yield Makes 4 servings

Number Of Ingredients 16

4 tablespoons extra-virgin olive oil
2 pounds firm white fish fillet, such as red snapper or sea bream
1/2 pound scallops, muscle tabs removed, cut in half if large
1/2 pound shrimp, cleaned and tails removed
1/2 pound squid, cleaned and cut into bite-size pieces
3 garlic cloves, minced
1/4 teaspoon crushed saffron threads
2 dozen littleneck clams, scrubbed
2 dozen mussels, scrubbed and debearded
1 cup dry white wine
1 teaspoon dried red pepper flakes
3 Roma tomatoes, peeled, seeded, and chopped
1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped
1/4 cup loosely packed fresh basil leaves, torn
4 cups fish stock or water, as needed
Kosher salt and freshly ground black pepper

Steps:

1. In a large pot over moderate heat, warm the oil. Sear the fish fillets until browned on both sides, about 4 minutes total. Add the scallops, shrimp, squid, and garlic to the pan and cook, stirring very gently, until the garlic is aromatic, about 1 minute.
2. Add the saffron, clams, mussels, white wine, pepper flakes, tomatoes, about half the parsley, and half the basil. Bring to a boil, then lower the heat and simmer for 2 minutes to begin cooking the seafood.
3. Add the fish stock or water to make the soup as brothy as you like. Return the liquids to a boil, cover the pot with a tight-fitting lid, and simmer until the clams and mussels are completely open, 4 to 5 minutes (discard any that do not open after that time).
4. Add the remaining parsley and basil, and season to taste with salt and pepper. Gently ladle the soup into bowls, preserving as many whole pieces of fish as possible.