Ligurian Seafood Soup Recipe

Name: Ligurian Seafood Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, plus more for serving; 1 large sweet onion, thinly sliced; 2 garlic cloves, thinly sliced; 1/4 cup finely chopped flat-leaf parsley; 1/2 teaspoon crushed red pepper; One 28-ounce can whole peeled Italian tomatoes, drained and chopped; 2 strips of orange zest (optional); Salt and freshly ground black pepper; Four 8-ounce skinless halibut or other meaty white fish fillets; 2 cups pitted green and black olives, such as picholine and kalamata (about 3/4 pound); 2 pounds large shrimp, shelled and deveined; 1 pound cleaned calamari, bodies cut into 1/2-inch rings; 20 littleneck clams, scrubbed; 1 pound mussels, scrubbed and debearded; 2 cups bottled clam juice; 1 cup dry white wine; Grilled bread, for serving (optional)

Servings: persons

1/4 cup extra-virgin olive oil, plus more for serving
1 large sweet onion, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup finely chopped flat-leaf parsley
1/2 teaspoon crushed red pepper
One 28-ounce can whole peeled Italian tomatoes, drained and chopped
2 strips of orange zest (optional)
Salt and freshly ground black pepper
Four 8-ounce skinless halibut or other meaty white fish fillets
2 cups pitted green and black olives, such as picholine and kalamata (about 3/4 pound)
2 pounds large shrimp, shelled and deveined
1 pound cleaned calamari, bodies cut into 1/2-inch rings
20 littleneck clams, scrubbed
1 pound mussels, scrubbed and debearded
2 cups bottled clam juice
1 cup dry white wine
Grilled bread, for serving (optional)

1
Preheat the oven to 450.
2
In a large, enameled cast-iron casserole, heat the 1/4 cup of olive oil.
3
Add the onion and garlic, cover partially and cook over low heat, stirring occasionally, until softened, about 8 minutes.
4
Add the parsley and crushed red pepper and cook over moderate heat, stirring, for 1 minute.
5
Add the tomatoes and cook until almost all of the liquid has evaporated, about 5 minutes.
6
Add the orange zest, season with salt and black pepper and remove from the heat.
7
Arrange the halibut fillets in the casserole and season with salt and pepper.
8
Scatter the olives over the fish and top with the shrimp and calamari.
9
Season lightly with salt and pepper.
10
Tuck in the clams and mussels, hinge sides down.
11
In a medium saucepan, bring the clam juice and white wine to a boil.
12
Pour the hot liquid over the seafood.
13
Cover and bake for about 30 minutes, or until the mussels and clams open, the shrimp are pink, the calamari is opaque and the halibut is cooked through.
14
Transfer any unopened clams and mussels to the saucepan and add 1 cup of the cooking liquid from the casserole.
15
Cover and simmer until they open, about 3 minutes; discard any that don't open.
16
Spoon the seafood and broth into bowls and serve right away, passing grilled bread and additional olive oil at the table.

454

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, plus more for serving, 1 large sweet onion, thinly sliced, 2 garlic cloves, thinly sliced, 1/4 cup finely chopped flat-leaf parsley, and more.

Yes, Ligurian Seafood Soup 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!

Ligurian Seafood Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions