Fish and Squid Soup

Unless you’re familiar with cleaning fresh squid, purchase it cleaned and ready to cook from your fish market.

Serves: 4Hands-on: 20 minutesTotal: 40 minutesDifficulty: Medium

Serves: 4


  • ½ lb. whole squid
  • ¾ lb. monkfish fillets
  • 1 lb. cod fillets
  • 4 Tbsp. olive oil
  • 2 Tbsp. minced garlic
  • 1¾ cups minced onion
  • 1½ cups diced leeks (white and light green parts only)
  • 2 cups diced tomatoes
  • ½ tsp. saffron threads
  • 3 Tbsp. tomato paste
  • ½ cup dry white wine
  • 1 tsp. dried thyme
  • 1 tsp. fennel seeds, crushed
  • ½ tsp. ground black pepper
  • 4 cups water
  • 2 hot dried red peppers


  • Cut the squid’s central body into ½" pieces. Cut the tentacles into bite-sized pieces. Cut the rest into 1½"chunks. Cut the monkfish and cod into 1½" cubes.
  • In a soup pot, heat the oil. Add the garlic and onion, stirring constantly for 3 minutes. Add the leeks, tomato cubes, saffron, tomato paste, wine, thyme, fennel, and black pepper. Pour in the water. Bring everything to a boil.
  • Add the squid and monkfish pieces and 1 of the red peppers; simmer for 15 minutes. Add the cod and the other red pepper, bring back to a boil, and cook for 5 minutes. Discard the peppers.