Tomato soup with seafood and fennel
6 servings
15 minutes
Tomato soup with seafood and fennel is an elegant dish of Mediterranean cuisine, infused with the aromas of the sea and the warmth of sunny shores. Its roots can be found in traditional fish soups of Italy and France, like bouillabaisse, but with a light modern twist. The sweetness of the tomato sauce blends with the spicy note of fennel, while seafood—mussels, shrimp, sea bass—gives it a rich ocean flavor. White wine adds a refined acidity, and garlic and anchovies deepen the taste. This soup is perfect for special dinners or cozy evenings with crispy ciabatta and yogurt sauce. It not only warms but also transports you to a coastal atmosphere where the freshness of ingredients and harmony of flavors create true gastronomic delight.
1
Chop green onion, chili, and fennel root.
- Fennel: 1 piece
- Spring onion: 4 pieces
- Chili pepper: 1 piece
2
In a pot or deep pan, sauté onion, chili, fennel, and anchovies, season with salt and pepper, add garlic (a couple of heads). After a few minutes, add half a glass of white wine.
- Spring onion: 4 pieces
- Chili pepper: 1 piece
- Fennel: 1 piece
- Anchovies: 4 pieces
- Garlic: 1 head
- Dry white wine: 50 ml
3
Once the alcohol evaporates, add tomato sauce and a little water (about a liter in total). Leave it on medium heat and focus on the seafood.
- Tomato sauce: 750 g
4
The key is to have the cooking time of the ingredients be roughly the same. Shells and mussels take about 4 minutes to cook, so you should cut the fish (better to take fillets) into small pieces, 2.5 by 5 cm, so their cooking time matches the others.
- Sea bass fillet: 400 g
5
So, we layer in the pot alternately: shells and mussels, sea bass, shrimp. You can add a bit of fresh basil.
- Mussels: 150 g
- Sea bass fillet: 400 g
- Large tail-on prawns: 5 piece
- Basil: 50 g