Ingredients

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

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  • softgrey 5 years ago
    i cannot wait to try this!...
    thanks for posting!..


    x-softie
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    " 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
    Michael
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  • merrimayhem 6 years ago
    this sounds really good.
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  • iwannabeachef 6 years ago
    This is one of my favorite dishes!! Thank you for posting it!!
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  • ninatjie 6 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?
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  • softshellcrab 6 years ago
    Sounds very tasty, Mystic.
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