Fish Soup with Seafood Taranto Style
35 min
Under an hour
Knuspr-Küche
Preparation method
Ingredients overview
- 500 g sea fish fillet (e.g., sea bass or cod)
- 300 g shrimp (approx. 4 large pieces)
- 250 g mussels
- 180 g cherry tomatoes
- 1 clove garlic
- 1 tsp fresh basil, chopped
- 1 tsp fresh flat-leaf parsley, chopped
- 60 g tomato paste (approx. 3 tbsp)
- Extra virgin olive oil
- Salt
- Ground black pepper
Wash the fish, pat dry, and cut into bite-sized pieces. Heat olive oil in a large pan or pot and fry the whole garlic clove until golden brown. Add the chopped parsley, basil, fish pieces, and shrimp.
Pour in some water (the fish should be about halfway covered) and simmer for a few minutes. Remove the garlic clove. Quarter the cherry tomatoes and add them to the pot along with the tomato paste and mussels. Pour in more water until the ingredients are almost completely covered, and cook for another 5 minutes until the mussels have opened.
Serve the soup in deep plates and serve hot. Traditionally, toasted white bread is served with it.
Chef's tip
For a particularly intense aroma, use a mixture of different sea fish such as sea bass, gilthead bream, or cod.
Make sure to discard any mussels that have not opened after cooking.
30 min
Under an hour
