Ligurian Fish Soup with White Wine and Fennel
A rustic Italian fish soup featuring firm white fish and shellfish simmered with fennel, bell peppers, and potatoes in a fragrant tomato-wine broth. This Instant Pot adaptation of Ivy Manning's recipe delivers tender vegetables and perfectly cooked seafood in under 30 minutes. The combination of oregano, garlic, and vermouth creates an aromatic base, while the pressure cooking method ensures the fish remains flaky and the clams and mussels open beautifully. Serve with crusty bread and lemon wedges for a complete coastal Italian meal that's perfect for weeknight dinners or casual entertaining.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 medium fennel bulb, cored and chopped
- 1 small red bell pepper, chopped
- 2 tablespoons fresh oregano, chopped
- 1 ½ teaspoons dried oregano(optional)
- 4 medium garlic cloves, finely chopped
- 1 tablespoon tomato paste
- ½ cup dry vermouthdry white wine1:1none
Same flavor profile
- ½ cup dry white wine(optional)
- 3 cups seafood broth, homemade or store-boughtclam juice and water2 cups clam juice plus 1 cup water for 3 cups brothnone
Readily available substitute
- 2 cups bottled clam juice(optional)
- 1 cup water(optional)
- 2 medium waxy potatoes, peeled and cut into 1/2-inch chunks
- ¾ cup diced tomatoes in puree, boxed or canned
- 1 bay leaf
- salt
- black pepper
- 1 pound firm white fish steaks, 1 to 1 1/2 inches thick
- 12 ounces clams and/or mussels, rinsed, debearded if using mussels
- crusty bread, sliced and toasted
- 1 lemon, cut into wedges
Instructions
- 1
Heat oil using sauté function on normal heat
- 2
Add onion, fennel, bell pepper, and oregano and cook until tender
- 3
Add garlic and tomato paste and cook until fragrant
- 4
Add vermouth and simmer to burn off alcohol
- 5
Add broth, potatoes, tomatoes, bay leaf, salt, and pepper
- 6
Place fish on top of vegetables without submerging
- 7
Pressure cook on high for 5 minutes with quick release
- 8
Transfer fish to cutting board and cut into bite-size pieces
- 9
Add clams and mussels to pot and cook on low heat until shells open
- 10
Discard unopened shellfish and bay leaf
- 11
Season soup with salt and pepper
- 12
Return fish to pot and stir gently
- 13
Serve with toasted bread and lemon wedges
Tips
Use firm white fish like cod, halibut, or swordfish that won't fall apart during pressure cooking
Quick-release the pressure immediately to prevent overcooking the delicate seafood
Discard any clams or mussels that don't open after cooking as they may be unsafe to eat
Good to Know
Refrigerate leftovers for up to 2 days. Reheat gently to avoid overcooking seafood.
Prepare vegetables and broth base up to 1 day ahead. Add fish and shellfish when ready to serve.
Serve immediately while hot with crusty bread and fresh lemon wedges.
Common Mistakes
Don't submerge fish initially to prevent overcooking
Don't skip quick-release or seafood will become tough
Discard unopened shellfish to avoid food safety issues
Substitutions
Readily available substitute
FAQ
Can I use frozen fish for this recipe?
Yes, but thaw completely first and pat dry. Frozen fish may release more liquid and affect the broth consistency.
What if I can't find fennel bulb?
Substitute with 2 stalks celery for crunch, though you'll lose the distinctive anise flavor that makes this authentically Ligurian.
How long will leftovers keep?
Store in refrigerator for up to 2 days. Reheat gently on stovetop to prevent seafood from becoming rubbery.