Try this Venetian Fish Soup recipe, or contribute your own.

Still searching for what to cook ?

Name: Venetian Fish Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 tablespoon Extra virgin olive oil; 4 cloves Garlic chopped; 2 teasspoons Curry powder; 2 pinches Saffron; 1 peel Orange grated; 1 peel Lemon grated; 1 Onion thinly sliced; 1 bulb Fennel bulb thinly sliced, fronds chopped and reserved; 1/2 cup White wine or 1/4 cup vermouth; 1 can (14 oz) Tomatos crushed; 1 1/2 cup Chicken Stock; Salt and pepper; 1 lb Scallops; 1/2 lb Shrimp; 3/4 lb Mussles scrubbed and debearded; 3/4 lb Clams; 1/2 lb Squid sliced 1/2 inch think; 1 cup Basil leaves torn or chopped

Find the most delicious recipes here

INGREDIENTS

3 tablespoon Extra virgin olive oil
4 cloves Garlic ; chopped
2 teasspoons Curry powder
2 pinches Saffron
1 peel Orange ; grated
1 peel Lemon ; grated
1 Onion ; thinly sliced
1 bulb Fennel ; bulb thinly sliced, fronds chopped and reserved
1/2 cup White wine ; or 1/4 cup vermouth
1 can (14 oz) Tomatos ; crushed
1 1/2 cup Chicken Stock
Salt and pepper
1 lb Scallops
1/2 lb Shrimp
3/4 lb Mussles ; scrubbed and debearded
3/4 lb Clams
1/2 lb Squid ; sliced 1/2 inch think
1 cup Basil leaves ; torn or chopped

Servings

INSTRUCTIONS

1. In a large, deep skillet or soup pot, heat EVOO, three turns of the pan, over medium heat. Stir in the garlic, curry, saffron and citrus peels and cook for 2 mintues. Add the onion and fennel slices and cook until tender, about 10 minutes. Pour in the vermouth, then add the tomatoes and broth and bring to a boil over high heat.

2. Season all of the seafood with salt and pepper. Add the scallops and shrimp, then the missels and squid, to the pan. cover tightly and simmer until cooked through, 5-10 minutes.

3. Uncover and carefully stir the soup. ladel into shallow bowls and top with basil and fennel fronds. Serve the crusty bread for dunking.

NOTES

Alert editor

Venetian Fish Soup

3 tablespoon Extra virgin olive oil
4 cloves Garlic chopped
2 teasspoons Curry powder
2 pinches Saffron
1 peel Orange grated
1 peel Lemon grated
1 Onion thinly sliced
1 bulb Fennel bulb thinly sliced, fronds chopped and reserved
1/2 cup White wine or 1/4 cup vermouth
1 can (14 oz) Tomatos crushed
1 1/2 cup Chicken Stock
 Salt and pepper
1 lb Scallops
1/2 lb Shrimp
3/4 lb Mussles scrubbed and debearded
3/4 lb Clams
1/2 lb Squid sliced 1/2 inch think
1 cup Basil leaves torn or chopped

2. Season all of the seafood with salt and pepper. Add the scallops and shrimp, then the missels and squid, to the pan. cover tightly and simmer until cooked through, 5-10 minutes.

3. Uncover and carefully stir the soup. ladel into shallow bowls and top with basil and fennel fronds. Serve the crusty bread for dunking.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (614g)
Recipe Makes: 4 Servings

Calories: 487
Calories from Fat: 154 (32%)

Amt Per Serving		% DV

	Total Fat 17.1g	23 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 9.1g
	Polyunsanturated Fat 3g
Cholesterol 286.1mg		88 %
Sodium 867.3mg		30 %
Potassium 1421.3mg		37 %
Total Carbohydrate 22.9g		7 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 20.5g
Protein 56.6g		81 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 487

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe