Fish Soup (Brodo Di Pesce) Recipe

Name: Fish Soup (Brodo Di Pesce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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
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
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
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.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Fish Soup (Brodo Di Pesce) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Soup (Brodo Di Pesce)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions