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Neapolitan Fish Soup

This is a lovely fish chowder that cooks in less than 30 minutes.   Serves 6 to 8


1 medium onion, peeled and cut into quarters

1 medium carrot peeled and cut into quarters

1 rib celery cut into quarters

1 clove garlic, peeled

2 tablespoons olive oil

1 small zucchini, diced

1/2 cup crushed cruschi peppers*

1 tablespoon fennel seeds

1 teaspoon hot red pepper flakes or hot red pepper paste

1 1/2 pounds fresh haddock, skinned and cut into 1-inch chunks

One cup clam juice

One 12 ounce can evaporated milk

1/2 cup light cream or Half ‘n’ Half

1/3 cup minced fresh thyme or basil

Salt to taste


Mince, by hand or food processor, the onion, carrot, celery and garlic and place in a soup pot with 2 tablespoons olive oil  and cook over medium heat until vegetables soften. Add the zucchini and cook a couple of minutes.

Grind the fennel seeds to a powder and sprinkle over the vegetables; combine well. Add red pepper flakes or paste and continue cooking for 1 minute.

Lower the heat to medium and add the haddock chunks.  Stir gently a few minutes; add the clam juice, evaporated milk, and crushed peppers. Bring the mixture to a gentle boil, and then reduce the heat to medium low. Pour in the cream and stir mixture gently. Cover and cook 5 minutes or until fish has turned white and is easily flaked with a fork. Stir in the thyme or basil off the heat. Add salt to taste and serve very hot with crusty ciabatta bread drizzled with extra-virgin olive oil.

*We used Masseria Mirogallo Fried Dried Peppers available on-line here:

This recipe is featured on show 2901 – From the Sea.



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