Lunch / Dinner
Feast of the Seven Fishes Soup
Get a taste of the Christmas Eve tradition from Southern Italy, the Feast of the Seven Fishes, all in one bowl of this indulgent seafood soup.
Ingredients
COOK:
STIR IN:
DEGLAZE:
ADD:
ADD:
Test Kitchen Tip
Dried mini ravioli may be labeled ‘ravioletti’. Look for it at your grocery store or a specialty market. Or sub with fresh or frozen mini ravioli, agnolotti, or tortellini.
Instructions
Cook pancetta, starting in a cold pot, over medium-high heat until starting to brown. Add sausage; cook until browned, 3 minutes, breaking into chunks with a wooden spoon.
Stir in leeks, fennel bulb, and garlic; sauté until fennel is crisp-tender, 3 minutes. Add anchovies, ground fennel, and pepper flakes; cook 1 minute.
Deglaze pot with wine, scraping up any brown bits. Cook until wine reduces by half, 5 minutes. Add broth, water, clam juice, tomatoes, thyme, bay leaves, and saffron; bring to a boil, then reduce heat to medium-low, and simmer stew 10 minutes.
Add ravioli; return stew to a boil over medium-high heat. Add white fish, shrimp, mussels, clams, lobster, and squid; cover and cook stew until shellfish open and ravioli al dente, 5–6 minutes. Discard any shellfish that haven’t opened.
Top stew with parsley and zest.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 343
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 182mg 60%
Sodium 1406mg 58%
Carbs 14g 4%
Protein 35g
*Percent Daily Values are based on a 2,000 calorie diet.