An exciting Italian fish soup made with abalone, whitefish, mussels, and prawns or crab.
An exciting Italian fish soup made with abalone, whitefish, mussels, and prawns or crab.Print Recipe Rate this Recipe Pin Recipe
- 1 large onion
- 1 bunch spring onions (scallions), including green tops, sliced
- 1 green capsicum (bell pepper)
- 2 cloves garlic
- ¼ cup olive oil
- ¼ cup chopped Italian (flat-leaf) parsley
- 440 g can diced stewed tomatoes
- 200 g tomato puree
- 2 cups white wine
- 1 cup fish stock
- 1 bay leaf
- salt, to taste
- ¼ teaspoon pepper
- pinch thyme
- 500 g whitefish, cubed
- 250 g abalone
- 12 fresh mussels in their shell
- 500 g fresh prawns, optional
- In a Dutch oven or frying pan that has a cover, sauté the onion, spring onion, capsicum and garlic in oil, about 5 minutes. Add parsley, tomato puree, stewed tomatoes, wine and fish stock or use all water and seasonings. Cover and simmer for 1 hour.
- Remove the garlic. Scrub the clams or mussels to remove any sand from the shells and arrange them in the bottom of a large pan. Rinse the abalone if they have been previously frozen. If you are using prawns cut them down the backs with kitchen scissors, wash out the sand vein; place on top of the mussels. Add the cubed fish. Pour on the hot prepared sauce; cover and simmer until the mussel shells open, 15 - 20 minutes.
- Serve in large soup bowls or soup plates, with some of each shellfish in each bowl.
- Makes about six servings. Sourdough French bread and a green salad are good go well with this.
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Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg