Tuscan Fish Soup

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Tuscan Fish Soup

This soup is more like a stew and extremely hearty.  In our family, this soup was a regular visitor on our Sunday dinners and holidays.  You can add any of your favorite fish in this dish to make it your own.  I love to top with capers before serving!


  • 5 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 pound mussels, scrubbed and debearded
  • 1 pound clams, scrubbed
  • 1 cup dry white wine
  • 1 cup Italian peeled tomatoes, drained and chopped
  • 1/4 cup flat-leaf parsley, finely chopped
  • 3/4 pound halibut, cut into 2-inch pieces
  • 1/2 pound large shrimp, peeled and deveined
  • 1 1/2 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper
  • 1 cup low sodium chicken or vegetable broth


  1. In a large cast iron pan or soup pot over medium heat. Add olive oil to the hot pan.

  2. Add in onion and let cook for about 3 minutes then add in garlic and let cook for an additional 30 seconds.

  3. Increase the temperature to high then add in mussels, clams and wine stirring frequently, until the shells from the mussels and clams start to open.

  4. Reduce the liquid by half then add in tomatoes and parsley. Cover and bring to a boil.

  5. Reduce temperature to a medium then add the halibut, shrimp, salt, and pepper; bring to a boil. Add in chicken or vegetable broth and simmer until the fish is cooked about 7 minutes.

  6. Bring the pot to the center of the table and let everyone serve themselves by using a slotted spoon and have another spoon handy to drizzle the juice.


    Cindy’s Tip: I also keep a bottle of extra-virgin olive oil next to the pot to drizzle over the seafood.

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