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Fish soup


2 hours






900g octopus
600g small squid
900g shellfish (clams and mussels)
300g shelled prawns
4 king prawns
4 slices of toasted bread
700g canned whole peeled tomatoes, crushed with a fork
pepper, to taste
salt, to taste
extra virgin olive oil, as needed


Boil the octopus in salted water for about 45 minutes, drain and cut into medium-sized pieces.

Take a non-stick skillet and put the clams, the mussels, the shelled prawns, the squid, and the tomatoes. Cook until the clams and mussels open. Add the octopus and king prawns, season with salt and pepper, and cook for 10 minutes.

To serve the soup, take four wide bowls, put the toasted bread in each and then the soup, drizzle with extra virgin olive oil, and serve. Make sure each portion includes one king prawn.

Fish soup

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