Easy Fish Soup/Stew with Potatoes and Crunchy Garlic Toasts

Easy Fish Soup/Stew with Potatoes and Crunchy Garlic Toasts

Easy Fish Soup/Stew with Potatoes and Crunchy Garlic Toasts, one of my very favorites.  This dish is a cross between a broth soup and a stew. A versatile recipe that can be made using a wide variety of fish, mussels, clams, shrimp, calamari, combined with any firm white fish.   Whatever is available from your fish monger can be used. This is an express version of a seafood soup.  We will not be making  broth from the fish bones, instead we will use fresh shellfish to make a quick broth.  The mollusks released liquid makes a great flavorful seafood base.  I like to using mussels, they seem to extract the most liquid, which I then filter and add to the vegetable base of the stew.

 Do not be intimidated by this two step recipe, it might seem complicated but it is easy!   Make this and you will be surprised.  Whip up a quick fish stew with minimal effort in little time.   Add this to your cooking repertoire, get creative by combining different fish combinations.  A lovely fish alternative for a quick family dinner or entertaining at home.  Easy Fish Soup/Stew with Potatoes and Crunchy Garlic Toasts,  Let’s Cook!

Easy Fish Soup/Stew with Potatoes and Crunchy Garlic Toasts

Easy Fish Soup/Stew with Potatoes and Crunchy Garlic Toasts, a fast easy fish soup with mussels  using any firm white fish.  Crunchy garlic toasts are the final touch.  

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author whatsmickeycooking


  • 1 cup Leeks (white part only)
  • 1/2 stalk Celery
  • 3 cloves Garlic
  • 1/2 Fennel bulb
  • 2 tbls Extra virgin olive oil
  • 1 small can Tomatoes, whole with their liquid
  • 4 medium size Potatoes, cubed
  • 1 cup Vegetable, Chicken broth or water
  • 1-2 cups Mussel broth (see recipe below)
  • 1 cup White wine, dry
  • 1/2-1 tsp Saffron (optional)
  • Fresh Thyme sprigs to taste
  • 2 lbs Firm white fish chopped into 1"-2" cubes
  • 1 Fresh hot pepper or hot red pepper flakes(to taste and optional)
  • Sea salt and fresh ground pepper to taste
  • For the Mussels and their Broth
  • 3 dozen Mussels fresh
  • 1/2 Fresh hot pepper or red hot pepper flakes to taste
  • 2 tbls Extra virgin olive oil
  • 3 cloves Garlic, peeled and smashed
  • 1 cup White wine, dry
  • For the garlic toasts
  • 1 loaf Crusty, Italian or French bread
  • Extra virgin olive oil, as needed
  • Crushed garlic cloves, as needed to taste


  1. For the Mussels and their broth

  2. Scrub and de-beard the mussels ( the string that is attached to the mussel from the inside needs to be delicately pulled off, if you pull too hard you will damage the live mussel inside). 

  3. In a skillet with a lid, large enough to hold the mussels, add the olive oil, hot pepper and garlic, heat the oil until the garlic is lightly brown, Carefully add the mussels, pour the wine over the mussels, on a medium high heat, cover with the lid and cook for 3-5 minutes or until the mussels open, stirring once.   Let the mussels cool.

  4. Remove the mussels from their shell place in a bowl.and discard the shell.  The broth or liquid that remains retain. 

  5. Using a strainer lined with paper towel, pour the liquid through the paper towel and strainer, catching the filtered liquid in another bowl, it should yield between, 1 to 2 cups of liquid.  This broth will be added to your soup.

  6. For the Soup/Stew base

  7. Clean quarter the leeks lengthwise, slice the leeks.  Cut the fennel into quarters and thinly slice.  Clean and cut the celery in four strips, the chop

  8. In a wide bottom soup pot, add crushed garlic, olive oil and hot pepper cut into small pieces ( if using fresh).  On a medium low heat, lightly brown the garlic.  Add the fennel, leeks and celery to the pot,cook until the vegetable soften, about 10 minutes

  9. Add the saffron (optional) mix well, pour in the wine, the tomatoes, the mussel broth and the vegetable or chicken broth.  Add the potatoes.  Salt and pepper to taste.  Continue cooking for at least 20 minutes, until the potatoes are soft.  Add fresh thyme (to taste)

  10. Add the firm white fish and the mussels.  Cook another 10 minutes until the fish becomes an opaque white.  Adjust seasoning, salt and pepper.

  11. For the garlic toasts

  12. Cut the bread into slices, place on a baking sheet

    Fill a small prep bowl with olive oil, crush garlic (to taste) into the oil with a pastry brush, brush the top side of the bread.

  13. Place the bread under the broiler, be very careful not to burnt the bread do not leave the bread unattended.  Turn the bread and brown the other side.

  14. Serve the Soup/Stew with the garlic toast


Buon Appetito!


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