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Sicilian Fish Soup

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Italian


Sicilian Fish Soup is a seafood soup consisting of fresh fish and prawns cooked in tomatoes and wine, sometimes grated pumpkin is also used which gives the dish added sweetness and colour.


  • 500 g white fleshy fish (snapper, monkfish, grouper), cubed
  • 300 g prawns, peeled and deveined
  • half butternut, peeled, seeded and grated
  • 300 ml dry white wine
  • 500 ml seafood stock
  • 2 x 400 g cans chopped tomatoes
  • juice from 1 lemon
  • 1 red onion, finely chopped
  • 2 sticks celery, finely chopped
  • 1/2 small bulb fennel, finely chopped
  • 1 red chilli, deseeded and chopped
  • 4 cloves garlic, minced
  • olive oil
  • parsley, chopped
  • salt
  • freshly ground black pepper


  1. In a pot heat oil then sauté onion, celery, fennel, garlic and chilli, continue to cook until soft.
  2. Add the seafood stock, dry white wine and chopped tomatoes bring to a boil then simmer for 20 minutes in low heat.
  3. Add the grated butternut then simmer for 10 minutes.
  4. Add the fish and prawns then simmer for 10 more minutes.
  5. Add the lemon juice then season with salt and freshly ground black pepper.
  6. Garnish with chopped parsley.