How to make it

  • In a large saucepan, heat olive oil over medium heat and sauté garlic, onion, leek, celery and carrot for 5-6 minutes or until soft.
  • Add the pomodoro sauce and water (or fish stock), and bring to a boil.
  • Reduce heat and simmer the seafood soup for about 10 minutes. Season to taste and add the fresh herbs and seafood.
  • Simmer covered for another 6-7 minutes.
  • Add more liquid if needed. If using fresh mussels, make sure they are well washed before cooking them, and discard any unopened mussels at the end.

Reviews & Comments 6

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • softgrey 10 years ago
    i cannot wait to try this!...
    thanks for posting!..

    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    This Chiopino-zuppa Di Pesce Italian Seafood Soup is wildly popular in San Fransisco and I can see why it would be. Just look at all of the delicious seafood and the amazing broth to dip your bread in.
    High Five Joymarie
    Was this review helpful? Yes Flag
  • merrimayhem 11 years ago
    this sounds really good.
    Was this review helpful? Yes Flag
  • iwannabeachef 11 years ago
    This is one of my favorite dishes!! Thank you for posting it!!
    Was this review helpful? Yes Flag
  • ninatjie 11 years ago
    Sounds good. I'm a beginner chef so made a stock with crayfish heads, celery, onion, carrots, bay leaves, peppercorns and a bit of tomato. Trying to make a seafood soup with rice in it - almost like a thin porridge vibe... Any suggestions?
    Was this review helpful? Yes Flag
  • softshellcrab 11 years ago
    Sounds very tasty, Mystic.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes