Rinse shrimp, peel and devein if needed, leaving tails on or off as preferred. Scrub mussels and discard any with cracked shells or that do not close when tapped. Pat fish and calamari dry and cut fish into 1-inch pieces. Season lightly with a pinch of salt and pepper and set aside in the refrigerator while you make the broth.

Add seafood to soup toward the end: once the broth is simmering and vegetables are tender, add fish and calamari first and simmer gently for 3–4 minutes. Then add shrimp and mussels and cover the pot. Cook until shrimp are pink and opaque (about 2–3 minutes) and mussels have opened (discard any that remain closed). If using mussels, stir gently so they open evenly.

Aromatics & Vegetables

Sweat aromatics

Heat olive oil and butter in a large heavy-bottomed pot over medium heat until butter melts. Add onion, carrot, celery, and fennel (if using). Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 6–8 minutes.

Add garlic and tomatoes

Add minced garlic and cook 30–45 seconds until fragrant. Stir in diced or crushed tomatoes, smoked paprika, red pepper flakes, and dried thyme. Cook 3–4 minutes to reduce raw tomato flavor, stirring occasionally.

Liquids & Broth

Deglaze and simmer

Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes. Add the fish stock and bay leaves. Bring to a gentle simmer, reduce heat to medium-low, and simmer uncovered 10–12 minutes to let flavors meld.

If the broth is too intense or thick, add up to 200 ml water to reach your desired consistency. Taste and adjust seasoning (salt and pepper) before adding seafood.

Seasoning & Herbs

Season and finish

After simmering the broth and once seafood has been added and cooked (see Seafood section), remove pot from heat. Stir in heavy cream if using, then add lemon juice and most of the chopped parsley (save a little for garnish). Adjust salt and pepper to taste. Remove and discard bay leaves.

Finish & Garnish

Serve the soup hot ladled into bowls. Drizzle a little extra-virgin olive oil over each bowl, sprinkle remaining parsley and chopped chives if using. Serve with slices of crusty bread or toasted baguette on the side to soak up the broth.

Leftovers: refrigerate in an airtight container for up to 2 days. Reheat gently on the stove; avoid boiling to prevent toughening the seafood.