Delnevo’s Tuscan Fish Soup

Delnevo’s Tuscan Fish Soup


  • Delnevo’s Pomdoro sauce
  • 100g cod fillet, cut into 4 pieces
  • 2 calamari tubes, cut into rings
  • 10 mussels
  • 10 clams
  • 6 tiger prawns, peeled and deveined 
  • 1 shallot, finely chopped 
  • 1 chilli, finely chopped
  • 100ml white wine 
  • 5g parsley, finely chopped
  • 1 clove garlic, minced
  • 5 tbsp extra virgin olive oil 
  • 150ml fish stock or water
  • Maldon sea salt
  • Black pepper

Serves 2


  1. Add the oil to a large pan on a low-medium heat. Add the garlic, shallots and chilli. season with salt and pepper and sweat for roughly 90 seconds.
  2. Add the calamari and turn up to a medium heat. Season with salt and cook for 30 seconds.
  3. Add the clams and mussels cook for a further 30 seconds before adding the wine and then reduce liquids by half.
  4. Add Delnevo's pomodoro sauce and fish stock, then cover with a lid and cook for 1-2 minutes, checking that the clams and mussels are all open. Dispose of any that stay closed when finished cooking.
  5. Add the cod and prawns, mix well and cook for a further 2-3 minutes until the cod and prawns are cooked through.
  6. Sprinkle with chopped parsley and serve.
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