The Postman Italian Fish Soup
Submitted by tbones0
A rustic Italian fish soup brimming with clams, tender white fish, leeks, and mushrooms in a tomato-wine broth. Feeds a crowd in just 35 minutes.
YIELD
servingsPREP
10 minCOOK
25 minREADY
35 minIf you’ve ever watched Il Postino and dreamed of eating by the sea, this soup gets you there.
A big pot of sautéed leeks, garlic, mushrooms, and celery builds the aromatic base, then fish stock, tomato sauce, and dry white wine bring everything together into a brothy, soul-warming bowl.
Clams (or mussels, or shell-on shrimp) go in first, followed by chunks of firm white fish like cod or sea bass that cook gently until just flaky.
This is Italian comfort food at its most generous, feeding eight without fuss.
Kitchen Tips
- Soak your shellfish. Give clams or mussels a full hour in cold water so they release any grit. Nobody wants sand in their soup.
- Add fish last. Delicate fillets break apart if overcooked. Slide them in when the shellfish are nearly done and let them poach gently.
- Use real fish stock. It makes a night-and-day difference over water. Bottled clam juice is a solid backup.
- Serve with crusty bread. You’ll want something to soak up that tomato-wine broth. A thick slice of ciabatta is non-negotiable.
Ingredients
Directions
Soak clams or mussels in cold water for 1 hour and drain.
Heat the olive oil in a large, heavy pot over medium heat.
Sauté leeks, garlic, onion, celery and mushrooms until onions are soft, about 5 minutes.
Add stock, tomato sauce, and wine.
Bring to simmer, and season with cayenne and salt to taste.
Add clams and mussels to pot if using.
When they are almost cooked, add fish and remaining seafood, and simmer until all is tender.
Garnish with parsley.
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