I love fish soup, and since my family doesn’t like bones, I usually propose this version, which pleases everyone! Try it and let me know.
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Find here a collection of fish main courses:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10.6 oz squid (fresh)
- 8.8 oz cuttlefish (fresh)
- 1.3 lbs baby octopus (fresh)
- 1.5 lbs shrimp (fresh)
- 10.6 oz monkfish (also known as anglerfish)
- 2.2 lbs mussels
- 2 cloves garlic
- 3 tbsp olive oil
- 17.6 oz tomato pulp (chopped tomatoes)
- 1.3 cups water
- to taste chopped parsley
- 1.1 lbs bread (sliced)
Preparation
Begin by cleaning all the fish; you’ll find tips in the notes for completing this phase optimally.
Slice the squid into rings, cut the baby octopus into pieces 1 inch long, the cuttlefish were small so I left them whole.
In a large pot, add the oil and garlic, once heated add the squid, baby octopus, and cuttlefish and sauté for about a minute.
At this point add the chopped tomatoes, water, and cook for about 20/25 minutes.
Now add the shrimp after cleaning them by removing the heads, tails, shells, and black veins.
Then add the monkfish, after skinning it, removing the central bone, and cutting it into cubes of about half an inch.
Cook for 5/10 minutes.
Finally, add the mussels, previously washed, with shells cleaned and byssus removed. Use only the closed mussels, it’s better not to consume open or broken ones.
Mix the mussels with the rest of the soup, increase 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 a few with shells to decorate the plate.
Sprinkle with parsley and serve hot with toasted bread.
Tips/Advice
To clean the squid: wash them, peel them, remove the innards (by gently pulling the head from the body), the transparent cartilage (pen), the eyes, and the beak. Rinse them again under water to remove any remaining residue.
To clean the baby octopus: wash them, peel them, remove the innards, the eyes, and the beak. Rinse them again under water to remove any remaining residue.
I usually don’t add salt, as the fish used are already quite flavorful. However, towards the end of cooking, taste and adjust the salt if needed. If you like, you can also add a bit of pepper.
If you liked the Fish Soup without Bones, try the other fish main courses:
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