Time: 2 hours

  • Difficulty: Low

Ingredients for 6 people

450 gr of mantis shrimps

700 gr of red mullet

400 gr of squids

650 gr of redfish

350 gr of mackerel

500 gr of mussels

500 gr of clams

18 shrimps

500 gr of cherry tomatoes

500 ml of tomato sauce

2 onions

3 cloves of garlic

1 bay leaf

1 glass of white wine

4 chili peppers

1 lemon

Extra virgin olive oil

Salt and pepper


  • Freezing Freezing


Clean the mussels and clams and leave to soak in cold water until necessary. Clean the shrimp by removing the carapace and intestine, season with salt, pepper, oil and the zest of a grated lemon and store in the refrigerator until necessary. Fillet the scorpionfish and red mullet keeping the scraps aside; fillet then the mackerel. Clean the squid and cut into thin slices. Clean the mantis shrimps removing the side legs and appendages along the back.


Prepare the broth fish by boiling in 3 liters of water, for about 1 hour and 30 minutes, the waste of scorpionfish, the waste of mullet, about twenty cherry tomatoes, a few peppercorn, 1 onion and 3 cloves.


Sauté in a pan with a drizzle of oil, a clove of garlic, a chili pepper, a chopped onion and a bay leaf, then dry everything with the addition of a glass of water.

Pour the squid, sprinkle with half a glass of white wine and cook over medium-high heat for about 5 minutes, then add two ladles of broth and continue cooking. After about 10 minutes, add the mackerel, the scorpion fish, the fillets of mullet, the remaining tomatoes and the tomato sauce. Add two more ladles of broth and continue cooking.


After another 15 minutes add the saucepans and continue cooking for another 5-6 minutes wetting with other broth if necessary. In the meantime heat some oil in a pan, sauté two cloves of garlic and 3 chillies and pour the mussels and clams stirring often. Sprinkle with half a glass of white wine, let the alcohol evaporate, then close with a lid and cook until the shells have opened. In another pan blanch the shrimp for a few minutes. Serve the fish soup by adding the mussels and clams and three shrimps each.


The fish soup is definitely a long dish to prepare, but Freddy® can help you in time management. You can prepare the soup well in advance and freeze it with the shock freezing function of Freddy® for about two hours, or you can buy the various fish as you find fresh and good from the fishmonger, fillet, deep-freeze with Freddy® for about 1 hour and 30 minutes and store in the freezer for 3-4 months.

If necessary, all you have to do is remove the fillets from the freezer and cook them directly in the pot together with the fish cartoon. You can also freeze the fish cartoon: just divide it into comfortable silicone moulds and use the shock freezing function of Freddy® for about 2 hours and 30 minutes. If necessary, all you have to do is take the necessary amount and dissolve it in the pot for ten minutes with the addition of a glass of water.

Organizing yourself this way, making fish soup will be a breeze!

You can also save on the purchase of the fish itself, because instead of buying it during the holidays when the product costs more, thanks to the freezing you can buy it even two months earlier and keep it in the freezer without losing its freshness and taste.