Fish Soup

A dense and aromatic seafood soup, where firm fish chunks meet open shellfish. The broth is deep red, thickened with tomato and olive oil, with a hint of chili that warms the palate.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 609
• Protein: 76 g
• Carbs: 18 g
• Fat: 23 g

Ingredients

• 400 g Trachyscorpia cristula echinata (Köhler 1869) ( in large chunks )
• 400 g Lophius budegassa ( in large cubes )
• 300 g Loligo vulgaris ( in rings )
• 500 g Mytilus edulis ( cleaned )
• 200 g Wild shrimp ( whole )
• 1 piece Onion ( sliced )
• 3 piece Garlic ( minced )
• 4 piece Round tomato ( diced )
• 2 tbsp Tomato caviar
• 200 ml Dry white wine
• 4 tbsp Extra virgin olive oil
• 1 piece Hot chili pepper ( seeded and minced )
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 ml Fish stock ( prepared )

Instructions

1. Aromatic base

   Chop the onion and garlic. In a large skillet, sauté them with the chili in olive oil until translucent, without browning.

2. Sear the squid

   Add the squid rings. Sauté for 2 minutes over high heat to release their juices. Deglaze with white wine and reduce by half.

3. Build the broth

   Add the diced tomatoes, tomato caviar, and fish stock. Bring to a simmer. The broth should start to lightly coat the back of a spoon.

4. Poach the fish

   Submerge the scorpion fish and monkfish pieces in the simmering liquid. Do not stir vigorously to avoid breaking the flesh. The fish should turn opaque and stay succulent at the core.

5. Open the shellfish

   Add the mussels and shrimp. Cover. Once the mussels have opened and the shrimp turn bright pink, it's ready.

6. Finishing touches

   Sprinkle with chopped flat-leaf parsley. Adjust seasoning with sea salt and black pepper. Serve immediately.

Chef's tips

• Never boil the fish aggressively, or it will become rubbery. A gentle simmer is key.
• If you have the fish heads, sauté them at the start then remove them: that's where all the flavor is.

Storage

Consume immediately. Leftovers can be kept for 24h in the fridge, but shellfish will lose their texture. Reheat very gently without boiling.