Fish Soup with Mussels and Clams

Fish Soup with Mussels and Clams

by Victoria Molina 2 years ago
0 (0)
55 minutes
333 kcal
8.7 g carbs
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Description

This is a dish that is a bit spendy, so make it on special occasions. It is a wonderfully hearty yet low-cal and light soup that I find delectable! This is a seafood-lovers delight!

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
  1. 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.
  2. 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.
  3. 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.
  4. 4. Transfer steamed mussels and clams and the steaming liquid to the pot with the soup. Simmer soup 10 minutes more.
Nutrition Facts
serving: 8 servings
calories: 333 kcal
carbohydrates: 8.7 g
protein: 31.4 g
saturated fat: 5.1 g
cholesterol: 116.4 mg
sodium: 1446.6 mg
fiber: 1.2 g
sugar: 3.8 g