Ingredients
Equipment
Method
- Steam the mussels and clams in vegetable broth for about 3 minutes. Discard any that stay closed.
- Heat a tablespoon of olive oil in a large skillet and sear the salmon and shrimp until lightly golden, then set aside.
- In the same skillet, sear the squid for 30 seconds and set aside.
- In a large pot, heat the remaining olive oil and sauté garlic and red pepper flakes, then add onions and fennel and cook until softened.
- Stir in saffron, then deglaze with white wine and let it reduce slightly.
- Add reserved broth, passata, oregano, and lemon juice, and simmer for 15–20 minutes.
- Gently fold in mussels, clams, salmon, shrimp, and squid, cooking for another 1–2 minutes.
- Season with black pepper, garnish with parsley and fennel fronds, and serve with olive oil drizzled on top.
Nutrition
Calories: 280kcalCarbohydrates: 28gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 10IUVitamin C: 25mgCalcium: 6mgIron: 15mg
Notes
Use the freshest seafood available for the best flavor. Check for clear eyes on fish and tightly closed shells on mussels and clams.
If you're not keen on wine, a splash of apple cider vinegar can brighten the soup.
For storage, let the soup cool before transferring it to an airtight container. It can be refrigerated for up to 2 days.
To elevate the dish, serve it with a homemade rouille spread on toasted bread. Enjoy the perfect pairing with crusty bread and a glass of white wine!
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