Fisherman Soup Recipe

Combine liquids and aromatics

In a large heavy-bottomed pot (6–8 quart), combine 6 cups fish stock (or clam juice), 1 cup water and 1 cup dry white wine. Add 2 bay leaves, 2 thyme sprigs and 8 whole black peppercorns. Bring to a gentle simmer over medium heat, then lower heat to keep it at a bare simmer while you prepare the rest (do not boil hard).

Sauté vegetables

Heat 3 tbs olive oil and 1 tbs butter in a separate heavy skillet or in the soup pot over medium heat until butter melts. Add 1 cup finely diced yellow onion, 1 cup thinly sliced fennel, 1 cup diced carrots and 1 cup diced celery. Season lightly with a pinch of salt and sauté until vegetables are softened and translucent, about 6–8 minutes.

Add garlic and tomato

Add 4 minced garlic cloves and cook 1 minute until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes to slightly caramelize. Add the 14 oz canned crushed tomatoes and cook 2–3 minutes to combine and concentrate flavors.

Transfer to broth

Carefully transfer the sautéed vegetable-tomato mixture into the simmering broth. Stir to combine. Increase heat to bring the pot to a gentle simmer.

Cook potatoes (and rice/orzo if using)

Add 2 cups halved baby potatoes (or diced Yukon Gold) to the simmering broth. If using 1 cup short-grain rice or orzo, add it now as well. Simmer gently, uncovered or partially covered, until potatoes are tender and rice/orzo is cooked, about 12–18 minutes (rice/orzo times vary—check package). Skim any foam or excess fat from the surface.

Add firm fish

When potatoes are just tender, add 1 lb firm white fish pieces to the pot. Simmer gently 4–6 minutes, until fish is opaque and flakes easily.

Add mussels/clams and shrimp

Add 1 lb mussels or clams and 8 oz peeled shrimp to the pot. Cover and simmer 4–6 minutes until shrimp are pink and opaque and mussels/clams have opened (discard any that remain closed). If using 6 oz calamari rings, add them in the last 2–3 minutes so they stay tender.

Adjust seasoning and finish

Remove and discard bay leaves, thyme sprigs and whole peppercorns. Stir in 2 tbs fresh lemon juice, 1 tsp salt (start with this amount and adjust to taste) and 1 tsp freshly ground black pepper. Add 0.5 tsp red pepper flakes if you want a touch of heat.

Ladle the soup into warmed bowls. Sprinkle with 1 cup chopped fresh parsley and 2 tbs chopped dill or chives if using. Taste and adjust salt, pepper and lemon as needed. Serve immediately with crusty bread or grilled slices of baguette.