Neapolitan Fish Soup

A traditional seafood soup prepared with a variety of fresh fish and shellfish simmered in a light tomato broth. This flavorful dish comes from the fishing traditions of Naples and the surrounding coastal villages, where the catch of the day was transformed into a hearty family meal.

Portata first course

Cucina napoletana

Keyword Neapolitan fish soup, seafood soup, Italian fish stew, Mediterranean seafood recipe, coastal Italian cuisine, mixed fish soup, traditional seafood soup, Naples cooking, Gulf of Naples seafood recipe

Preparazione 25

Cottura 35

Tempo totale 1

Servings 6

Calories 280kcal

Equipment

Large soup pot
Knife
Cutting board
Wooden spoon
Ladle

Ingredienti

500 g mixed firm white fish red mullet, scorpionfish, gurnard, or similar, cut into pieces
300 g mussels cleaned
300 g clams cleaned
200 g squid sliced into rings
400 g canned peeled tomatoes crushed
3 cloves garlic minced
4 tablespoons extra virgin olive oil
1.5 liters fish stock or water
2 tablespoons chopped fresh parsley
Salt to taste
Black pepper to taste
Crusty bread for serving

Istruzioni

Heat the olive oil in a large pot over medium heat.
Add the garlic and sauté for about 1 minute, until fragrant.
Add the crushed tomatoes and cook for 10 minutes, stirring occasionally.
Pour in the fish stock or water and bring to a gentle boil.
Add the squid and cook for 10 minutes.
Add the fish pieces and simmer for 8 to 10 minutes.
Add the mussels and clams, cover the pot, and cook for 5 minutes, or until they open.
Discard any shellfish that remain closed.
Season with salt and black pepper to taste.
Stir in the chopped parsley.
Serve hot with slices of crusty bread for dipping into the broth.

Note

Traditionally, fishermen used whatever seafood was available that day.
Scorpionfish and gurnard are especially prized for producing a rich, flavorful broth.
Toasted bread rubbed with garlic is a classic accompaniment.
For a spicier version, add a pinch of red pepper flakes while cooking the garlic.