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Authentic Italian Seafood Soup

This is a new version of an incredible combination of flavors; baby octopus, calamari, fish fillets, shrimp and mussels really complement each other in this hearty soup. Serve this authentic seafood soup with the garlic bread because you will want every bit of it.

Posted on October 24, 2009

IngredientsAuthentic Italian Seafood Soup

1 lb baby octopus

6 ounces small cleaned calamari tubes

1 lb firm fish fillets

12 small mussels in shells

1 tbsp olive oil

1 small onion, sliced thin.

3 large tomatoes, skinned and chopped

1 anchovy fillet, optional

2 bay leaves

½ cup white wine

10 ounces frozen peas

1 lb medium shrimp, peeled and deveined

2 tbsp lemon juice

Garlic Bread

6 slices crusty Italian bread

1 clove garlic, halved


1. Remove the heads and beaks from the octopus and cut the tentacles into small portions. Cut the calamari tubes into small rings. Put the octopus in a large pan of boiling water and cover the pan to simmer for 30 min; add the calamari rings and simmer for another 15 min, drain well.

2. Cut the fish fillets into small pieces. Clean the mussels and refrigerate.

3. Meanwhile, heat the oil and cook the onions until tender. Stir the anchovy, if used, tomatoes, bay leaves, wine and 6 cups of water, salt and black pepper to taste. Bring to a boil and simmer for 20 min.

Garlic Bread

4. Preheat the oven to 350 F. Put the bread on a baking tray in a single layer. Bake for 20 min, turning once. Rub each slice with cut garlic.

5. Just before serving bring the soup back to the boil and add the peas, mussel and fish. Simmer for 3 min. Add the shrimp, octopus and calamari. Bring back to the boil, then reduce the heat and simmer for another 3 min. Stir in the lemon juice. Place a slice of bread in each bowl and top with soup.




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