Venetian Fish Soup Recipe

Name: Venetian Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb large shrimp, shells removed and reserved; 2 cups water; 3 tablespoons olive oil; 2 carrots, chopped; 2 onions, chopped; 1 fennel bulb, chopped; 2 celery ribs, chopped; 6 garlic cloves, minced; 1/2 cup dry white wine; 3 1/2 cups bottled clam juice; 2 1/2 cups canned crushed tomatoes in puree (from a 28-ounce can); 1/4 teaspoon dried red pepper flakes; 5 tablespoons chopped fresh parsley; 1/2 teaspoon dried thyme; 1 teaspoon salt, depending on the saltiness of the clam juice (or more); 2 bay leaves; 2 lbs moderately firm white fish fillets, such as cod, halibut, ocean perch, orange roughy, pollack, red snapper (use a mixture of 2 or 3 kinds) or 2 lbs tilapia fillets, cut into 1-by-1-inch pieces; 1/8 teaspoon fresh ground black pepper

Servings: persons

1/2 lb large shrimp, shells removed and reserved
2 cups water
3 tablespoons olive oil
2 carrots, chopped
2 onions, chopped
1 fennel bulb, chopped
2 celery ribs, chopped
6 garlic cloves, minced
1/2 cup dry white wine
3 1/2 cups bottled clam juice
2 1/2 cups canned crushed tomatoes in puree (from a 28-ounce can)
1/4 teaspoon dried red pepper flakes
5 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1 teaspoon salt, depending on the saltiness of the clam juice (or more)
2 bay leaves
2 lbs moderately firm white fish fillets, such as cod, halibut, ocean perch, orange roughy, pollack, red snapper (use a mixture of 2 or 3 kinds) or 2 lbs tilapia fillets, cut into 1-by-1-inch pieces
1/8 teaspoon fresh ground black pepper

1
Put the shrimp shells and the water in a small pot; bring the water to a boil. Reduce the heat and simmer, covered, for 15 minutes. Strain the shrimp stock into a bowl. Discard the shells.
2
In a large pot, heat the oil over moderate heat. Add the carrots, onions, fennel, celery, and garlic; cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
3
Add the wine; cook until it almost evaporates, about 5 minutes. Stir in the shrimp stock, clam juice, tomatoes, red-pepper flakes, 4 tablespoons of the parsley, the thyme, salt, and bay leaves.
4
Bring to a boil. Reduce the heat and simmer, partially covered, for 25 minutes. Taste for salt and, if needed, add more.
5
Remove the bay leaves.
6
Add the fish, shrimp, the remaining tablespoon parsley, and the pepper to the pot and bring to a simmer.
7
Simmer until the fish and shrimp are just done, about 2 minutes.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 1/2 lb large shrimp, shells removed and reserved, 2 cups water, 3 tablespoons olive oil, 2 carrots, chopped, and more.

Yes, Venetian Fish 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.

Venetian Fish Soup

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