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Supreme Italian Fish Soup

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“THIS FISH SOUP IS UNMATCHED. SIMPLY THE BEST. Dont be intimidated by long list of ingredients (this is a fish broth and fish soup combination recipe). Many ingredients can be substituted. Fish broth can be made days in advance and stored in the fridge.”
READY IN:
3hrs 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • FISH BROTH
  • 2 lbs fish bones, heads and trimmings of various kinds of white-fleshed fish
  • 2 quarts water
  • 2 large trimmed celery ribs
  • 1 large thickly-sliced onion
  • 3 sprigs parsley
  • 2 large ripe tomatoes, peeled seeded,and diced
  • salt
  • FISH SOUP
  • 1 clove crushed garlic
  • 2 sprigs finely minced parsley, additional
  • Tabasco sauce
  • 1 lb crabmeat
  • 12 lb squid, prepared (for cooking)
  • 6 mussels, well-scrubbed
  • 1 lb lobster (double crab meat if unavailable) (optional)
  • 6 clams, well-scrubbed
  • 1 12 lbs red snapper or 1 12 lbs halibut or 1 12 lbs sea bass, fish and the like cut into 1 1/2 pieces

Directions

  1. Place the first 7 ingredients except the salt in a 6.
  2. quart pot.
  3. Bring to a boil, cover, lower the heat, and simmer for 1 hour.
  4. Skim if necessary.
  5. Cool slightly and pour through a fine strainer lined with several layers of clean cheesecloth.
  6. Papertowels can be substituted.
  7. Season with salt very delicately so as not to overpower the flavor of fish.
  8. Add the garlic, parsley, and tabasco sauce to the fish broth to give it a piquant flavor.
  9. Add the seafood and simmer, half-covered, over the lowest possible heat for 2 hours.

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