Two simple fish soup recipes include Emeril Lagasse's Mediterranean fish soup and Mario Batali's brodetto fish soup. Both require large cooking pots in which all of the ingredients are cooked. Make the Mediterranean fish soup using white fish such as halibut or cod. Make the brodetto with sea bass.
To make the Mediterranean fish soup, heat 3 tablespoons of olive oil in a pot over low heat. Add 1 sliced onion, 2 ribs of celery and 8 smashed garlic cloves to the pot, and cook them for about eight minutes. Pour in 1/3 cup of white wine, 2 tablespoons of tomato paste, 3 pinches of saffron and 8 cups of fish stock to the vegetables. Stir in seasoning, including 1/4 teaspoon of red pepper flakes and juice from 1 orange. Bring everything in the pot to a simmer for about 45 minutes.
Add 2 sliced fennel bulbs and 3/4 cup of chopped tomatoes to the pot. Cook the ingredients for about 20 minutes. Season 1 1/2 pounds of cut fish fillets with salt and pepper. Add the fish to the broth, and cook it for about five more minutes.
The brodetto fish soup involves similar techniques using a variety of seafood, including razor clams, mussels, shrimp, cuttlefish and sea bass. The soup is complete when the clams open and the shrimp is cooked through.