Italian Seafood Soup Recipes

CIOPPINO

Cioppino image

Giada De Laurentiis' Cioppino, an Italian-American fisherman's stew, is a lighter alternative to heavy holiday meals, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Steps:

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
Ladle the soup into bowls and serve.

ITALIAN SEAFOOD SOUP

Italian seafood soup image

This is a wonderfully aromatic soup perfect for the seafood lover. Add a salad and some drippy garlic bread and you have a great summer supper.

Provided by Lee in Texas

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
1 1/4 cups onions, chopped
2 tablespoons garlic, chopped
4 teaspoons oregano, dried
1 1/2 teaspoons fennel seeds, dried
2 cans diced tomatoes
20 ounces bottled clam juice
6 1/2 ounces minced clams
1 cup dry white wine
1 lb shrimp, shelled
6 ounces crabmeat
2 tablespoons dried basil
1/8 teaspoon cayenne pepper

Steps:

Heat oil.
Add onions, garlic, oregano and fennel.
Sweat onions until tender.
Add tomatoes, clam juice, wine and liquid from canned clams.
Bring to stew consistency (about 15 minutes).
Add shrimp, clams, and crab meat.
Cook on medium heat about 2 minutes.
Add basil, cayenne,and black pepper to taste.
Simmer 2 more minutes.

Nutrition Facts : Calories 400.5, Fat 16.1, SaturatedFat 2.3, Cholesterol 188, Sodium 1367.8, Carbohydrate 16.1, Fiber 2.9, Sugar 5.1, Protein 37

ITALIAN CIOPPINO

Italian Cioppino image

Great for a hungry family, they will love this recipe! Just ladle soup into bowls and enjoy!

Provided by Cindy Anschutz Barbieri

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 1h5m

Yield 8

Number Of Ingredients 17

Ingredients

3 tablespoons unsalted butter
1 cup chopped onion
3 cloves garlic, minced
2 (14.5 ounce) cans chicken broth
2 (14.5 ounce) cans diced tomatoes
¾ cup white wine
½ cup water
1 tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
2 bay leaves
1 ¼ pounds cod fillets, cut into chunks
1 pound large shrimp, peeled and deveined
1 pound bay scallops
10 small clams in shell, scrubbed
10 mussels, cleaned and debearded

Steps:

Melt butter in a large braising pan over medium heat. Cook onions and garlic in melted butter, stirring occasionally with a wooden spoon, until onions are softened, 5 to 7 minutes.
Stir chicken broth, diced tomatoes, wine, water, basil, thyme, oregano, red pepper flakes, and bay leaves with the onion and garlic. Place a cover on the braising pan and cook mixture at a simmer until the tomatoes are softened and the broth flavorful, about 30 minutes.
Fold cod, shrimp, scallops, clams, and mussels into the broth mixture; bring to a boil, reduce heat to low, return cover to pan, and continue to simmer until the clams open, 5 to 7 minutes.

Nutrition Facts : Calories 293.2 calories, Carbohydrate 10.5 g, Cholesterol 173.9 mg, Fat 6.4 g, Fiber 1.5 g, Protein 41.4 g, SaturatedFat 3 g, Sodium 926.8 mg, Sugar 4.2 g

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