Saffron fish soup is a delicious seafood dish typical of Italian cuisine. This recipe uses a variety of fish and shellfish, such as scorpionfish, shrimp, clams, red mullets, cuttlefish, langoustines, mussels, and monkfish, which give the dish a rich and intense flavor. The sauce is prepared with tomato pulp, onion, garlic, parsley, chili pepper, and extra-virgin olive oil, enriched with a touch of white wine. The soup is served hot, garnished with chopped parsley and saffron, and accompanied by a light vegetable broth.
For the fish: wash the mussels and clams well and place them in a bowl
Cut off the fins and gut the scorpionfish, remove the innards and wash it well
Cut off the fins of the red mullets, scale them, gut them, and remove the innards
Wash the red mullets under running water and cut them into 2 or 3 pieces
Cut the monkfish into thick steaks and add it to the red mullets
Wash the langoustines and add them to the shrimp
Wash the cuttlefish and cut them into strips about 1 cm wide
For the sauce: heat half of the oil in a pot and sauté 1 clove of garlic with the bunch of parsley, add the mussels and clams with a pinch of chili pepper
Cover the pot and let the shellfish open for about 5 minutes
Then remove the mussels and clams from the pot and strain the cooking liquid
Then, in another large pot, sauté the chopped onion and the other crushed clove of garlic with the remaining oil
Pour the cuttlefish into the pot: when they are well browned, deglaze with the wine and let it evaporate
Add the tomato pulp and let the sauce thicken
Large Pan
Casserole Dish
Knife
Cutting Board
Italia
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
For the soup: pour the broth and the sauce into the pot and simmer for 13 minutes
Finally add the saffron, the scorpionfish, the langoustines, the red mullets and the monkfish
Continue cooking over low heat for 30 minutes, adjusting the salt to taste
To serve: just before bringing the pot to the table, sprinkle the soup with a dusting of finely chopped parsley
Serve the soup very hot with slices of wholemeal bread toasted and flavored with garlic
| Energy (kcal) | 78.44 |
| Carbohydrates (g) | 2.18 |
| of which Sugars (g) | 1.22 |
| Fat (g) | 2.12 |
| of which Saturates (g) | 0.34 |
| Protein (g) | 11.52 |
| Fiber (g) | 0.13 |
| Sale (g) | 0.13 |
