Savoury Italian Fish Soup Brodetto

Dive into the comforting flavors of coastal Italy with this Savoury Italian Fish Soup Brodetto, a hearty seafood medley that brings the essence of the Mediterranean to your table. Vibrant aromatics like garlic, onion, and celery form the base of this rich, tomato-infused broth, accented by a touch of red chili flakes for subtle heat. Fresh white fish fillets, plump mussels, tender shrimp, and squid rings simmer to perfection, soaking up the fragrant blend of herbs and dry white wine. Finished with a sprinkle of parsley and served alongside lemon wedges and crusty bread, this soul-warming soup is perfect for special gatherings or cozy weeknight dinners. Ready in just an hour, this Italian classic is an elegant yet approachable dish that highlights the best of the sea.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 0.5 teaspoons red chili flakes
• 1 cup dry white wine
• 2 cups crushed tomatoes
• 4 cups fish stock or clam juice
• 2 tablespoons fresh parsley, chopped
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 pound firm white fish fillets (e.g., cod or halibut)
• 12 mussels, cleaned and debearded
• 12 large shrimp, peeled and deveined
• 0.5 pound squid, cleaned and sliced into rings
• 1 teaspoon salt
• 0.5 teaspoons black pepper, freshly ground
• 4 lemon wedges (for serving)
• 4 slices crusty bread (optional, for serving)

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat.

Step 2

Add the chopped onion, garlic, carrot, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are soft and aromatic.

Step 3

Sprinkle in the red chili flakes and stir to combine.

Step 4

Pour in the white wine and increase the heat to medium-high. Let the wine simmer for 2-3 minutes, allowing the alcohol to evaporate.

Step 5

Stir in the crushed tomatoes, fish stock (or clam juice), parsley, thyme sprigs, and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15 minutes.

Step 6

While the broth simmers, cut the fish fillets into 2-inch pieces. Discard any fish bones or skin if present.

Step 7

Season the broth with salt and black pepper. Taste and adjust seasoning as needed.

Step 8

Add the fish pieces to the broth and simmer for 5 minutes.

Step 9

Add the mussels, shrimp, and squid to the soup. Cover the pot and cook for an additional 6-8 minutes, or until the mussels open and the shrimp turn pink. Discard any mussels that do not open.

Step 10

Remove the thyme sprigs and bay leaf from the pot.

Step 11

Ladle the soup into serving bowls, ensuring an even distribution of seafood. Garnish with additional chopped parsley if desired.

Step 12

Serve hot with lemon wedges on the side and slices of crusty bread for dipping.

Nutrition Facts

Serving size	(5081.6g)

Amount per serving	% Daily Value*
Calories	4937.3

Total Fat 118.0g	0%
Saturated Fat 24.3g	0%
Polyunsaturated Fat g
Cholesterol 3267.1mg	0%
Sodium 11264.7mg	0%
Total Carbohydrate 266.6g	0%
Dietary Fiber 21.4g	0%
Total Sugars 35.2g
Protein 667.6g	0%

Vitamin D 1819.2IU	0%
Calcium 2216.2mg	0%
Iron 59.1mg	0%
Potassium 11168.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.1%

Protein: 55.6%

Carbs: 22.2%