Name: Fish Soup with Mussels and Clams
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 8 servings
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

Directions

Step 1

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.

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Step 2

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.
Step 3

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.
Step 4

Transfer steamed mussels and clams and the steaming liquid to the pot with the soup. Simmer soup 10 minutes more.

Cook's Note:

Since whiting is primarily an east coast fish, it might be difficult to find. If you cannot find it, substitute the whiting with cod.

Nutrition Facts

Per Serving:

333 calories; protein 31.4g; carbohydrates 8.7g; fat 15.9g; cholesterol 116.4mg; sodium 1446.6mg. Full Nutrition

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Ingredients

Directions

Cook's Note:

Nutrition Facts

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Ingredients

Directions

Cook's Note:

Nutrition Facts