Tomato Seafood Soup (Zuppa di Pesce)

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Skill Level
Preparation Time 15 minutes Total Time 35 minutes
Servings 6 Cost Per Serving $4.16
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1 large can or about 2 cupsCanned Whole Tomatoes (smash up the tomatoes by hand or with a fork)
2 clovesGarlic, thinly sliced
1 cupFennel, roughly chopped
1 cupOnion, roughly chopped
1/2 cupWhite Wine (Or use Fish/Vegetable stock)
2 cupsWater or Stock
1/2 tspChili Flakes (optional)
2 tbspOlive Oil
To TasteSea Salt and Black Pepper
Seafood Options
MollusksClams / Mussels / Crab / Shrimp / Scallops / Octopus
Firm FishCod / Haddock / Monkfish / Salmon


  1. In a large soup pot, heat olive oil over medium heat.
  2. Add garlic, fennel and onion, season with salt and add chili flakes (optional). Stir occasionally, cook until softened.
  3. Add white wine (or stock) and cook for about 2 minutes for the alcohol to burn off.
  4. Add the tomatoes and water (or stock). Allow to gently simmer until ready to add fish.
  5. Seafood: Add about 1kg of fish in total.
    • ​Wash all shellfish well. Discard any mussels or clams that have broken shells or are open and won't close when tapped on.
    • Seafood like clams, octopus and any thicker pieces of fish take longer to cook, so add them first. Cover and cook until tender or when fish easily flakes apart.
    • Add any shrimp, mussels or small pieces of fish last. Cover and cook another 2 - 3 minutes.
    • Discard any mussels or that do not open.
  6. Taste broth and season to taste. Plate with fish and broth, garnish with fennel tops or parsley and serve with some good crusty bread.


  • For many people the holiday season means meal planning, shopping, baking and entertaining. It's a fun time to share food and memories with loved ones. On top of being a caregiver these tasks can sometimes seem overwhelming.
  • Buy pre-prepared ingredients. Use frozen vegetables. They're washed, cut, and ready to be used in your favourite soups, casseroles, and desserts. Frozen is just as nutritious as fresh!
  • Practice food safety. Wash your ingredients, surfaces, tools and hands well. Cook shelled seafood until the shell has opened. Avoid raw seafood such as mussels and clams. Do not leave foods out at room temperature for more than two hours.