Spicy fish soup with prawns and mussels

Colorful soup: fish stew with seafood and vegetables

© W & B / JörnRynio

Ingredients for 4 persons:

200 g prawns with shell
1.5 liters of fish stock
200 g mussels
600 g fillets of Mediterranean fish (sea bream, gurnard, red mullet)
3 tbsp olive oil
Salt pepper
1 carrot
1 onion
1 clove of garlic
1 fennel bulb
2 tbsp tomato paste
3 stalks of thyme
2 bay leaves
1 capsule of saffron threads
3 tbsp dry white wormwood
150 ml white wine
400 g tomatoes


Remove the prawns from the shells. Let the bowls simmer in the fish stock over a low heat. Brush mussels under cold water, remove beards, sort out opened and damaged mussels. Cut the fillets into pieces 3 to 4 cm wide and fry briefly in 2 tablespoons of oil. Salt and pepper lightly and set aside.

Peel and finely chop the carrot, onion and garlic. Clean and roughly dice the fennel. Briefly sauté the vegetables, garlic and tomato paste in the remaining oil. Add the thyme, bay leaves and saffron. Deglaze with vermouth and wine. Pour the fish stock through a sieve to the vegetables. Cover and cook over a low heat for 30 minutes.

Skin, quarter and core the tomatoes. Add to the soup with the fish fillets, prawns and mussels and cover and let stand for another 3 to 4 minutes. Remove the unopened mussels and season the soup with salt and pepper.

Preparation time:

about 90 minutes

Per person approx.

331 kcal (= 1385 kJ), 45 g protein, 10 g fat, 7 g carbohydrates, 4 g fiber