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🍽️ Quick Seafood Soup

454 kcal · 30 min · 4 servings

Ingredients

• 1 kg mussels
• 1 onion
• 3 garlic cloves
• 1 fennel bulb
• 400 g sea bream (ready for cooking, filleted)
• 2 tbsp vegetable oil
• 400 ml dry white wine
• salt
• pepper (from the mill)
• 2 cans chopped tomatoes (approx. 300 g each)

Instructions

1. 1. Discard any clams that are already open, as they may be spoiled.
2. 2. Scrub the closed clams under running water to clean them and remove any beard fibers.
3. 3. Peel the onion and garlic and finely dice both.
4. 4. Clean the fennel, wash it, and slice it into thin strips.
5. 5. Wash the fish fillets, pat them dry with a kitchen towel, and cut them into strips as well.
6. 6. Heat the oil in a large pot.
7. 7. Add the onion cubes, garlic, and fennel strips and sauté them briefly.
8. 8. Deglaze the mixture with the white wine and let it boil briefly.
9. 9. Season the base with salt and pepper to taste.
10. 10. Add the cleaned clams to the pot.
11. 11. Cover the pot with a lid and cook the clams over medium heat for about 5 minutes.
12. 12. Remove the lid once the clams have opened.
13. 13. Add the tomatoes and fish strips to the soup.
14. 14. Let everything simmer for another 5 minutes until the fish is cooked through.
15. 15. Remove any clams that remain closed after cooking.
16. 16. Finally, adjust the seasoning of the soup with salt and pepper.
17. 17. Divide the soup among deep soup bowls.
18. 18. Garnish each serving with fresh fennel fronds.
19. 19. Serve the soup hot with toasted ciabatta bread.

Nutrition per serving

• kcal: 454
• Protein: 50 g · Fett/Fat: 13 g · Carbs: 15 g