This seafood and pasta soup is Mediterranean comfort at its absolute finest. Tender white fish and succulent prawns swim in a rich broth made from homemade prawn stock, with small risoni pasta adding substance and fresh tomatoes bringing brightness to every spoonful. It's the kind of soup that makes you close your eyes and imagine yourself at a seaside trattoria.
What sets this soup apart from ordinary fish soups is one seemingly simple step: making stock from the prawn shells. This zero-waste approach transforms what you'd usually throw away into liquid gold - a deeply flavored base that no store-bought stock can match. It takes just 20 minutes of simmering, and the difference in the final dish is profound.
The Magic of Homemade Prawn Stock
Prawn shells are treasure hiding in plain sight. They contain glutamates (the compounds responsible for umami flavor), natural sugars that caramelize beautifully, and proteins that create body in your stock. When you simmer them, all these elements extract into the water, creating a stock with incredible depth.
The process couldn't be simpler: cover the shells with water, bring to a boil, then simmer for 20 minutes. You'll notice the water transforms from clear to a beautiful golden-pink color with an intoxicating aroma. Strain out the shells and you have restaurant-quality stock for pennies.
Understanding Mediterranean Seafood Soups
Seafood soups are a cornerstone of Mediterranean coastal cooking, from Italian zuppa di pesce to French bouillabaisse to Spanish sopa de mariscos. What they share is a reverence for fresh seafood, a tomato-based broth, and the understanding that simplicity showcases quality ingredients.
This version draws on Italian traditions, particularly the soups of the Adriatic coast. The addition of risoni (a rice-shaped pasta also called orzo) makes it heartier than a typical fish soup - satisfying enough to serve as a main course with just some crusty bread alongside.
Choosing Your Seafood
The key to great seafood soup is using what's freshest, not following a rigid recipe. That said, here's what to look for:
- Prawns: Green (raw) prawns with shells on give you both the stock ingredient and the star protein. Look for firm, fresh-smelling prawns - any ammonia smell means they're past their prime
- White fish: Choose firm-fleshed fish that won't fall apart when simmered. Ling, snapper, barramundi, sea bass, halibut, and cod are all excellent choices
- Optional additions: Mussels, clams, calamari rings, or scallops all work beautifully
The Risoni Advantage
Risoni (also known as orzo) is the perfect pasta for soup. Its small, rice-like shape means it cooks evenly, won't overwhelm the seafood, and provides just enough starch to give the broth a subtle silkiness. It also holds up well if you have leftovers - unlike spaghetti or larger pasta shapes that turn mushy.
One important tip: add the risoni when the broth is at a rolling boil, and stir frequently for the first few minutes. This prevents the pasta from clumping or sticking to the bottom of the pot.
Essential Tips for Perfect Seafood Pasta Soup
- Reserve those shells: This is the single most important step - don't skip making the prawn stock
- Add seafood last: Fish and prawns cook in 3-4 minutes. Adding them earlier means rubbery, overcooked protein
- Cook pasta al dente: It will continue cooking in the hot soup, so slightly underdone is perfect
- Fresh parsley at the end: Add it off the heat to preserve color and fresh flavor
- Serve immediately: Seafood soup is best eaten right away - the pasta absorbs liquid as it sits
- Don't crowd the pot: Make sure the fish pieces have room so they cook evenly
Making It a Complete Meal
This soup is substantial enough to serve as a main course, but here's how to round out the meal:
- Bread: Essential! A crusty ciabatta or sourdough for soaking up the broth is non-negotiable
- Salad: A simple green salad with lemon vinaigrette cuts through the richness
- Wine: A crisp Italian white like Vermentino or Greco di Tufo complements beautifully
- Finish: Offer lemon wedges at the table for those who want extra brightness
Variations to Try
Once you've mastered the basic recipe, experiment with these variations:
- Spicy version: Add a pinch of red pepper flakes when sautéing the garlic
- Saffron-scented: Bloom a pinch of saffron in the stock for a Spanish twist
- Creamy finish: Stir in a splash of cream just before serving for richness
- Fennel base: Add diced fennel with the onion for subtle anise notes
- Herbed: Include fresh thyme or oregano with the tomatoes
Seafood and Pasta Soup
Mediterranean comfort in a bowl - rich, satisfying, and soul-warming.
Nutrition per serving
Ingredients
For the prawn stock:
For the soup:
Instructions
- Make the prawn stock. Place reserved prawn shells in a large saucepan with the cold water. Bring to the boil over high heat, then reduce heat to medium-low and simmer uncovered for 20 minutes. The liquid will turn a beautiful golden-pink color. Strain through a fine sieve into a bowl, pressing on the shells to extract all flavor. Discard shells and reserve the stock.
- Sauté aromatics. Heat olive oil in a large, heavy-based saucepan or Dutch oven over medium heat. Add onion and cook, stirring occasionally, for 5 minutes until softened and translucent. Add garlic and cook for 1 minute until fragrant.
- Add tomatoes and stock. Add diced tomatoes including their juices and the reserved prawn stock. Stir to combine. Bring to a rolling boil over high heat.
- Cook the pasta. Add risoni pasta, stirring immediately to prevent sticking. Cook at a gentle boil, stirring occasionally, for 10 minutes or until pasta is almost tender (it will continue cooking).
- Add the seafood. Reduce heat to medium. Add fish chunks and peeled prawns, distributing them evenly. Cook for 3-4 minutes, gently stirring once or twice, just until fish flakes easily with a fork and prawns have turned pink. Be careful not to overcook.
- Finish and serve. Remove from heat. Stir in fresh parsley and season generously with salt and pepper. Ladle into warmed bowls, ensuring each serving gets a good share of seafood. Serve immediately with lemon wedges and crusty bread.
Recipe Notes
- Pasta alternatives: Small shell pasta (conchigliette), ditalini, acini di pepe, or orzo all work beautifully.
- Add mussels: Fresh mussels added with the fish make this extra special - they'll open in about 4 minutes.
- Make stock ahead: The prawn stock can be made up to 2 days ahead and refrigerated, or frozen for up to 3 months.
- No prawn shells? If using pre-peeled prawns, substitute good quality fish stock - but the homemade prawn stock really is worth seeking shells for.
- Serving size: This makes 8 starter portions or 4-6 generous main course servings.
Frequently Asked Questions
Why make homemade prawn stock instead of using store-bought?
Homemade prawn stock transforms this soup from good to restaurant-quality. The shells contain incredible flavor compounds that create a deeply savory, slightly sweet stock with beautiful color. Store-bought fish stock is fine in a pinch, but it won't have the same depth. Plus, making stock from shells you'd otherwise throw away is economical and reduces waste.
What can I use instead of risoni pasta?
Risoni (also called orzo) is ideal because it cooks evenly and has a rice-like texture perfect for soup. Good alternatives include small shells (conchigliette), ditalini, acini di pepe, or stelline. For a heartier soup, use broken spaghetti or small elbow macaroni. Each will slightly change the character but work well.
What types of white fish work best for seafood pasta soup?
You want firm white fish that holds its shape when simmered. Excellent choices include ling, snapper, barramundi, sea bass, halibut, or cod. Avoid delicate fish like sole or flounder which will fall apart. The fish should be cut into 3cm chunks so pieces stay intact but cook through quickly.
Can I freeze seafood pasta soup?
The stock and tomato base freeze beautifully for up to 3 months. However, don't freeze the finished soup with seafood and pasta - the seafood will become rubbery and the pasta mushy when thawed. Instead, freeze the base and add fresh pasta and seafood when you reheat. This actually makes it easier for meal prep.
How do I make this seafood soup heartier?
To make this soup more substantial: add diced potatoes or cannellini beans with the stock, increase the pasta to 3/4 cup, include mussels or clams with the other seafood, or stir in a handful of baby spinach at the end. You can also add fennel or celery for more vegetable content. Serve with plenty of crusty bread for dipping.