Fish Soup with Mussels and Clams recipe
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Ingredients
- ¼ cup olive oil ¼ cup butter, or as needed 3 stalks celery, diced 1 large onion, diced 2 cups chopped tomatoes 1 tablespoon minced garlic 8 cups chicken broth 2 cups water 1 cup dry white wine ¼ cup chopped fresh parsley ⅛ teaspoon saffron salt and pepper to taste 2 pounds whiting (merluzzo), chopped into small chunks 12 mussels, in shells and cleaned 12 clams in shell, scrubbed
Nutrition Info
- 333 caloriescarbohydrate: 8.7 gcholesterol: 116.4 mgfat: 15.9 gfiber: 1.2 gprotein: 31.4 gsaturatedFat: 5.1 gservingSize: -sodium: 1446.6 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Fish Soup with Mussels and Clams
Directions
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Heat olive oil and butter in a large pot over medium heat. Add celery and onion and cook about 3 minutes. Add tomatoes with juices and garlic. Simmer for 10 minutes.
Add chicken broth, water, and white wine to the pot with the vegetables and bring to a boil, about 5 minutes. Add parsley and saffron, and season with salt and pepper. Simmer broth 15 minutes more. Add fish to the soup.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil, about 5 minutes. Add mussels and clams, cover, and steam until shells open, 5 to 10 minutes.
Transfer steamed mussels and clams and the steaming liquid to the pot with the soup. Simmer soup 10 minutes more.