Mediterranean fish and seafood soup

Mediterranean fish and seafood soup

Serves : 4
Prep time : 30 min
Cook time : 15 min


  • 60 ml (1/4 cup)extra virgin olive oil
  • 3 garlic cloves, finely chopped
  • 250 ml (1 cup) leek, white part only, finely chopped
  • 1/2 each: yellow, orange and red bell peppers, finely chopped
  • 2 ripe tomatoes, in wedges
  • Pinch of saffron
  • Pinch of red crushed pepper or Espelette pepper
  • 125 ml (1/2 cup) fresh herbs, finely chopped (fennel, flat-leaved parsley and mint)
  • 1 ounce of Ouzo or anise liqueur
  • 125 ml (1/2 cup) dry white wine1 l (4 cups) fish stock or chicken broth
  • 12 large shrimps, cleaned and deveined
  • 1 kg (2.2 lbs) mussels, cleaned
  • 225 g (1/2 lb) fresh white fish, bones removed (halibut, monkfish or cod)
  • Fleur de sel
  • Fresh ground black pepper
  • Extra virgin olive oil
  • Lemon wedges


In a large pot, combine oil, garlic, leek and bell peppers. Cook at medium heat for 2 to 3 minutes. Add the tomatoes, saffron, crushed pepper and herbs. Cook for another 2 minutes. Add Ouzo, white wine and fish stock.

— Cover and simmer for 4 to
5 minutes. Adjust seasoning and add the shrimps, mussels and fish. Cover and simmer again for
5 to 6 minutes, stirring from
time to time.

FINALE — Serve the soup steaming hot, sprinkled with fleur de sel and fresh ground black pepper, a drizzle of extra virgin olive oil and a few lemon wedges on the side