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Mediterranean fish and seafood soup

Category: Main dishes


Serves : 4
Preparation time : 30 minutes
Cooking time : 15 minutes


60 ml (1/4 cup) extra virgin olive oil
3 garlic cloves, finely chopped
250 ml (1 cup) leek, white part only, finely chopped
1/2 each: yellow, orange and red bell peppers, finely chopped
2 ripe tomatoes, in wedges
Pinch of saffron
Pinch of red crushed pepper or Espelette pepper
125 ml (1/2 cup) fresh herbs, finely chopped (fennel, flat-leaved parsley and mint)
1 ounce of Ouzo or anise liqueur
125 ml (1/2 cup) dry white wine
1 l (4 cups) fish stock or chicken broth
12 large shrimps, cleaned and deveined
1 kg (2.2 lbs) mussels, cleaned
225 g (1/2 lb) fresh white fish, bones removed (halibut, monkfish or cod)
Fleur de sel
Fresh ground black pepper
Extra virgin olive oil
Lemon wedges


— In a large pot, combine oil, garlic, leek and bell peppers. Cook at medium heat for 2 to 3 minutes. Add the tomatoes, saffron, crushed pepper and herbs. Cook for another 2 minutes. Add Ouzo, white wine and fish stock.

— Cover and simmer for 4 to
5 minutes. Adjust seasoning and add the shrimps, mussels and fish. Cover and simmer again for
5 to 6 minutes, stirring from
time to time.

FINALE — Serve the soup steaming hot, sprinkled with fleur de sel and fresh ground black pepper, a drizzle of extra virgin olive oil and a few lemon wedges on the side.

NOTE — I love to surprise my friends by serving this soup with homemade fries and mayo.