I love fish soup, and since my family doesn’t like bones, I usually make this version that pleases everyone! Try it and let me know.
Find a collection of fish-based main courses here:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 6 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10.5 oz squid (fresh)
- 8.8 oz small cuttlefish (fresh)
- 1.3 lbs small octopuses (fresh)
- 1.5 lbs prawns (fresh)
- 10.5 oz monkfish (also known as anglerfish)
- 2.2 lbs mussels
- 2 cloves garlic
- 3 tbsps olive oil
- 17.6 oz tomato pulp (diced tomatoes)
- 1.3 cups water
- to taste chopped parsley
- 1.1 lbs bread (sliced)
Preparation
Start by cleaning all the fish. You’ll find tips for completing this phase in the notes.
Slice the squid into rings, the small octopuses into pieces about 1 inch long. The cuttlefish were small, so I left them whole.
In a large pot, place the oil and garlic. Once heated, add the squid, small octopuses, and cuttlefish, and sauté for about a minute.
At this point, add the diced tomatoes and water, and cook for about 20/25 minutes.
Now add the prawns after cleaning them by removing the head, tail, shell, and black vein.
Immediately after, add the monkfish, after removing the skin, central bone, and cutting it into cubes about 1 cm.
Cook for 5/10 minutes.
Finally, add the mussels, which you have previously washed, removing any shell encrustations and the beard (byssus). Use only closed mussels; it’s best not to consume those that are open or broken.
Mix the mussels with the remaining soup, raise the heat, cover with a lid, and let cook for about 5 minutes.
As soon as the mussels open, your soup will be ready.
Remove the shells from the mussels, leaving just a few with the shell to decorate the dish.
Sprinkle with parsley and serve hot with toasted bread.
Tips/Advice
To clean the squid: wash them, peel them, remove the innards (gently detaching the head from the body part), the clear cartilage tooth (gladius), the eyes, and the beak. Rinse them again under water to remove any remaining residues.
To clean the small octopuses: wash them, peel them, remove the innards, the eyes, and the beak. Rinse them again under water to remove any remaining residues.
I usually don’t add salt, as the fish used are already quite flavorful. However, towards the end of cooking, taste and adjust salt if necessary. If you like, you can also add a bit of pepper.
If you enjoyed the Boneless Fish Soup, try the other fish main courses:
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