Zuppa del Monaco - Italian Seafood Soup

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 1 pound (450g) mixed seafood (shrimp, mussels, clams, fish fillets), cleaned and deveined 1 pound (450g) mixed seafood (shrimp, mussels, clams, fish fillets), cleaned and deveined
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced carrot, celery, and red bell pepper to the pot. Cook for a few minutes until the vegetables start to soften.
3. 3.
   Pour in the diced tomatoes and fish or vegetable broth. Stir in the dried basil, dried oregano, dried thyme, and bay leaf. Season with salt and pepper to taste.
4. 4.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes to allow the flavors to meld together.
5. 5.
   Add the mixed seafood to the pot and cook for an additional 5-7 minutes, or until the seafood is cooked through and the mussels and clams have opened.
6. 6.
   Remove the bay leaf from the soup. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Zuppa del Monaco hot, garnished with fresh parsley and accompanied by crusty bread.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the soup. Overcooking the seafood can result in a rubbery texture, so be careful to cook it just until it is tender and cooked through.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the soup.
• Serve the Zuppa del Monaco with a squeeze of fresh lemon juice for a burst of acidity.
• If you prefer a thicker soup, you can blend a small portion of the soup and then mix it back into the pot.
• Experiment with different types of seafood based on your preference and availability.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.

Serving advice

Serve the Zuppa del Monaco in individual bowls, making sure to include a generous portion of seafood in each serving. Accompany the soup with crusty bread for dipping and soaking up the flavorful broth.

Presentation advice

Garnish each bowl of Zuppa del Monaco with a sprinkle of fresh parsley on top. Drizzle a little extra virgin olive oil over the soup for added richness and shine. Serve the soup in colorful ceramic bowls to enhance its visual appeal.