Spicy Seafood & Fennel Soup Recipe

Name: Spicy Seafood & Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large yellow onion, thinly sliced; 2 heads of fennel, thinly sliced; 5 cloves of garlic, thinly sliced; 1 tablespoon heaping, red pepper flakes; 1/4 cup olive oil + 2 tbsp; 1/2 bottle, dry white wine; 16 ounces clam juice; 28 ounces crushed fire roasted tomatoes; 1 quart chicken stock (preferably homemade); 2 cups water; 16 shrimp, peeled and deveined; 16 mussels, scrubbed, beard removed; 24 ounces halibut, cut into chunks (cod, mahi mahi or other firm fleshed white fish will work too); fennel fronds for garnish; salt

Servings: persons

1 large yellow onion, thinly sliced
2 heads of fennel, thinly sliced
5 cloves of garlic, thinly sliced
1 tablespoon heaping, red pepper flakes
1/4 cup olive oil + 2 tbsp
1/2 bottle, dry white wine
16 ounces clam juice
28 ounces crushed fire roasted tomatoes
1 quart chicken stock (preferably homemade)
2 cups water
16 shrimp, peeled and deveined
16 mussels, scrubbed, beard removed
24 ounces halibut, cut into chunks (cod, mahi mahi or other firm fleshed white fish will work too)
fennel fronds for garnish
salt

1
Heat olive oil in a large dutch oven over medium heat. Add onions, fennel, garlic and red pepper flakes. Season with salt and saute for about 8 minutes until veggies begin to soften
2
Add white wine to deglaze and cook another two minutes. Add clam juice and tomatoes, chicken broth and water. Bring to boil, then reduce heat to low. Allow broth to simmer gently for about 30 minutes. Taste for seasoning and add more salt if necessary.
3
In a separate pan with a tight fitting lid, heat the remaining 2 tbsp of olive oil. Add the mussels and a ladleful of broth and cover. Allow the mussels to steam until they have all opened, about 5 or 6 minutes. Turn off the heat. Discard any mussels that have not opened.
4
Meanwhile, add the shrimp and fish to the pot of broth, turning the heat up slightly so that the broth continues to simmer. Let the fish and shrimp simmer until just cooked through, about 4 minutes.
5
Add the mussels and all their juice to the main pot and stir very gently to mix them into the stew.
6
Top with fennel fronds and serve immediately.

622

kcal

Calories

Fat

Carbs

106

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 15 ingredients. The key ingredients include: 1 large yellow onion, thinly sliced, 2 heads of fennel, thinly sliced, 5 cloves of garlic, thinly sliced, 1 tablespoon heaping, red pepper flakes, and more.

Yes, Spicy Seafood & Fennel 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!

Spicy Seafood & Fennel Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions