We prepared this soup as a twofer. We made enough so that we could eat it on Tuesday and then again on Thursday when John was working and we knew that we would need something quick to reheat when we got home from his work. This soup fills the bill and it was actually much better on Thursday after it got to sit around in its juices.

First I cut up a lot of vegetables –

Zucchini, onions, celery, leeks, bell peppers, chiles, fennel and potatoes waiting for their turn in the soup pot

While I was cutting vegetables, John was making a stock of shrimp and lobster shells plus various vegetables. We save the shells and freeze them until we have enough for stock.

Seafood stock a-simmering on the stove

Lastly we put in the fish and shellfish so it won’t get overcooked and adjust the seasonings.

Shrimp, scallops, salmon and sea bass awaiting their turn

And, voila! Delicious Mediterranean Fish Soup!

The finished Mediterranean Fish Soup inspired by the recipe by Rick Stein