Ingredients to make Italian fish soup:
- 750 g shelled mussels
- 500 g boneless hake fillet or similar, diced
- 500 g of peeled prawns
- 250 g of squid rings
- 50 ml of olive oil
- 2 garlic cloves minced
- 200 g of chopped fennel
- 1 chopped onion
- 500 g canned perita tomato
- 40g tomato extract
- 2 liters of fish stock
- 70g chopped parsley
How to make Italian fish soup:
- Boil the mussels in a pot with water, remove them from the heat as soon as they open, and discard the ones that remain closed.
- Separate the valves from the shells.
- Put the oil in a saucepan and fry the onion, fennel and garlic.
- Then place the chopped tomatoes, the tomato extract, the parsley and the broth, leave everything over high heat until it boils.
- Let it simmer on low heat for about 5 minutes. Next step add the fish, the squid and prawns, the mussels and cook until the fish are tender.
