- 1/4 cup olive oil
- 1/4 cup butter, or as needed
- 3 stalks celery, diced
- 1 large onion, diced
- 2 cups chopped tomatoes
- 1 tablespoon minced garlic
- 8 cups chicken broth
- 2 cups water
- 1 cup dry white wine
- 1/4 cup chopped fresh parsley
- 1/8 teaspoon saffron
- salt and pepper to taste
- 2 pounds whiting (merluzzo), chopped into small chunks
- 12 mussels, in shells and cleaned
- 12 clams in shell, scrubbed
- Heat olive oil and butter in a large pot over medium heat. Add celery and onion and cook about 3 minutes. Add tomatoes with juices and garlic. Simmer for 10 minutes.
- Add chicken broth, water, and white wine to the pot with the vegetables and bring to a boil, about 5 minutes. Add parsley and saffron, and season with salt and pepper. Simmer broth 15 minutes more. Add fish to the soup.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil, about 5 minutes. Add mussels and clams, cover, and steam until shells open, 5 to 10 minutes.
- Transfer steamed mussels and clams and the steaming liquid to the pot with the soup. Simmer soup 10 minutes more.
09/30/2019
recipepes.com
fish soup with mussels and clams, recipe
PT15M
PT1H
5
455 calories
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