Ligurian Fish Soup (Print Version)

A coastal Italian fish soup with tender white fish, mussels, fennel, potatoes, tomato broth and fresh herbs.

# Ingredients:

For the soup

01 - 2 tablespoons extra-virgin olive oil
02 - 1 medium yellow onion, chopped
03 - 1 medium fennel bulb, cored and chopped, fronds reserved
04 - 1 small red bell pepper, chopped
05 - 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
06 - 4 garlic cloves, finely chopped
07 - 1 tablespoon tomato paste
08 - 1/2 cup (120 ml) dry white wine or dry vermouth
09 - 3/4 cup (180 g) diced tomatoes in puree
10 - 3 cups (720 ml) seafood broth or 2 cups clam juice plus 1 cup water
11 - 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
12 - 1 bay leaf
13 - 1/4 teaspoon red pepper flakes, optional
14 - 1 teaspoon kosher salt, plus more to taste
15 - Freshly ground black pepper

For the seafood and finish

16 - 1 lb (450 g) firm white fish fillets, cut into 1 1/2-inch chunks
17 - 12 oz (340 g) mussels or clams, scrubbed and debearded if needed
18 - 2 tablespoons chopped fresh parsley
19 - 1 tablespoon fresh lemon juice, plus lemon wedges for serving
20 - Toasted crusty bread or focaccia, for serving

# Instructions:

01 - Heat the olive oil in a wide Dutch oven over medium heat. Add the onion, fennel, bell pepper and potatoes. Cook for 8-10 minutes, stirring often, until the onion is soft and the fennel smells sweet.
02 - Stir in the garlic and tomato paste. Cook for 1 minute, just until fragrant and slightly darkened.
03 - Pour in the wine and scrape the bottom of the pot. Add the diced tomatoes, seafood broth, oregano, bay leaf, red pepper flakes, salt and pepper. Bring to a simmer, cover partly, and cook for 18-20 minutes until the potatoes are just tender.
04 - Season the fish lightly with salt. Nestle the fish and mussels or clams into the broth. Cover and simmer gently for 5-7 minutes until the fish is opaque and flakes easily and the shellfish opens.
05 - Discard the bay leaf and any unopened shells. Stir in parsley and lemon juice. Taste for salt, ladle into bowls, garnish with fennel fronds, and serve with toasted bread and lemon wedges.

# Notes:

01 - Best served right after the seafood cooks.
02 - Make the broth up to 3 days ahead, then add seafood before serving.
03 - Discard any mussels or clams that do not open after cooking.

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