This Sicilian seafood soup recipe delivers the bold flavors of 7 Mares—the legendary Sicilian spice blend that transforms simple seafood into a symphony of garlic, chili, and citrus.
The key lies in balancing tender shrimp, firm scallops, and flaky fish in a fragrant broth infused with saffron, fennel, and white wine. I’ve refined this recipe over years of testing, ensuring every bite captures the coastal essence of Sicily without the fuss of traditional methods.
The foundation begins with a rich tomato base, simmered with garlic, chili flakes, and the 7 Mares blend until deeply aromatic. Fresh seafood joins later—just before serving—to preserve its delicate texture, while a splash of lemon brightens the dish.
This version skips heavy cream, relying instead on a touch of olive oil for richness. The result? A soup that’s both elegant and approachable, perfect for weeknight dinners or special occasions.
What sets this apart is the textural contrast: silky broth meets tender seafood, crisp vegetables, and the subtle bite of chili. The saffron-infused broth carries a golden hue, while the seafood maintains its natural color—proof that vibrant flavors don’t require artificial shortcuts.
Serve with crusty bread to soak up every last drop of that fragrant, spiced liquid.
For those craving authenticity, a final sprinkle of parsley and a drizzle of high-quality olive oil elevate the dish further. The recipe scales effortlessly—double the broth for a crowd, or halve it for leftovers.
Whether you’re recreating a Sicilian trattoria experience or simply craving seafood, this soup delivers restaurant-quality results in under an hour.
Ingredients for 7 mares seafood soup
Bold Sicilian flavors meet fresh seafood in this aromatic, restaurant-quality soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Extra-Virgin Olive Oil 🫒 | ¼ cup | High-quality, fruity variety |
| Garlic Cloves 🧄 | 4 cloves | Freshly minced, peeled |
| Dried Chili Flakes 🌶️ | 1 tbsp | Adjust for spice preference |
| 7 Mares Spice Blend 🌿 | 1 tbsp | Authentic Sicilian blend |
| Canned Crushed Tomatoes 🍅 | 28 oz | High-quality, no salt added |
| Dry White Wine 🍷 | ½ cup | Sauvignon Blanc preferred |
| Saffron Threads 🧡 | ¼ tsp | High-quality, soaked in wine |
| Fennel Bulb 🌿 | 1 medium | Trimmed, thinly sliced |
| Yellow Onion 🧅 | 1 medium | Diced, yellow variety |
| Carrots 🥕 | 2 medium | Peeled, sliced into rounds |
| Celery Stalks 🌿 | 2 whole | Diced, fresh |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tails on |
| Scallops 🦑 | 8 whole | Fresh, dry-packed |
| White Fish Fillets 🐟 | 1 lb | Cod or halibut preferred |
| Sea Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The 7 Mares spice blend is the soul of this dish—Penzeys or Italian specialty stores carry the authentic version. Look for vibrant red threads in the saffron; Spanish saffron works but Sicilian has a deeper aroma. For the seafood, Whole Foods or local fish markets offer the freshest options. Shrimp should be bright pink, scallops firm with no milky residue, and fish fillets should glisten with moisture. If using frozen seafood, thaw it in the fridge overnight for even cooking. The fennel bulb is non-negotiable—its anise notes complement the garlic and chili beautifully. Buy it fresh and trim away the tough core before slicing thinly.
No 7 Mares blend? Create your own with 1 tsp each of dried oregano, basil, marjoram, thyme, rosemary, and a pinch of red pepper flakes. Swap the white wine for seafood stock plus 1 tbsp lemon juice if avoiding alcohol. Fresh fennel unavailable? Substitute 1 tsp fennel seeds (toasted and ground) for the bulb. The lemon juice can be reduced to 1 tbsp if you prefer a subtler citrus note. For a creamier texture without dairy, stir in 2 tbsp aquafaba (chickpea brine) at the end. The crushed tomatoes should be high-quality—Mutti or Cento brands are excellent choices. If using canned tomatoes with salt, reduce the added salt later by half.
This soup tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 3 days, or freeze portions for 3 months. The seafood should be added fresh just before serving—if prepping ahead, keep it separate and cook only when ready to eat. For a vegetarian version, omit seafood and add 1 cup chopped artichoke hearts and 1 zucchini instead. The broth freezes beautifully—just reheat gently and add fresh seafood when serving. The saffron-infused wine can be made ahead and stored in the fridge for up to 5 days before using.
Why You’ll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash a million dishes—just a pot, a spoon, and 20 minutes later, you’ve got a simmering bowl of flavor. The 7 Mares blend does all the heavy lifting, so you’re not stuck measuring a dozen spices.
- Garlic-Chili Bomb: That first spoonful? Chef’s kiss. The crushed tomatoes and chili flakes give it a deep, smoky punch, while the garlic—sautéed just until fragrant—adds a bright, aromatic kick. It’s the kind of soup that makes you pour seconds without thinking.
- Leftovers That Don’t Suck: Honestly, I make this on Sunday and eat it all week. The broth thickens beautifully, and the spices only get richer as it sits. Reheat it with a splash of water, and it’s like you’re eating fresh again—no sad, watery leftovers here.
- Budget-Friendly Feast: This recipe is my go-to when I want to feed a crowd without breaking the bank. Canned tomatoes and a single spice blend keep costs low, but the result? A restaurant-worthy bowl that’ll have everyone asking for the recipe. (Yes, even on a Tuesday night.)
Step-by-step instructions for 7 Mares seafood soup
Transform simple ingredients into a rich Sicilian seafood symphony with this authentic method.
Sauté the Vegetable Base
Heat the 0.25 cup extra-virgin olive oil in a large pot over medium heat. Add the 1 medium diced yellow onion, 2 medium sliced carrots, and 2 whole diced celery stalks, cooking for 5 minutes until softened. Stir in the 1 medium sliced fennel bulb and continue cooking for another 3 minutes until all vegetables are tender but not browned.
Add the 4 cloves minced garlic cloves and cook for 30 seconds until fragrant. Immediately stir in the 1 tbsp 7 Mares spice blend and 1 tbsp dried chili flakes, letting the spices toast for 1 minute to release their aromatic oils. This foundational step builds the soup’s complex Sicilian flavor profile.
Develop the Tomato-Wine Sauce
Pour in the 28 oz canned crushed tomatoes and stir to combine with the vegetables. Simmer uncovered for 10 minutes until the tomatoes break down and thicken slightly. Reduce heat to medium-low and add the 0.5 cup dry white wine, scraping up any browned bits from the bottom of the pot.
In a small bowl, soak the 0.25 tsp saffron threads in 2 tablespoons of the wine for 5 minutes to infuse the color and flavor. Stir this saffron mixture into the pot and add the 1 tsp sea salt and 0.5 tsp black pepper. Let the sauce simmer gently for 15 minutes, stirring occasionally, until it reaches a thick, velvety consistency.
Prepare the Seafood Components
While the sauce simmers, pat the 1 lb large shrimp and 8 whole scallops dry with paper towels. In a separate bowl, combine the 2 tbsp freshly squeezed lemon juice with 1 tablespoon of the simmering soup broth. Add the shrimp and scallops to this mixture and let them marinate for 5 minutes to prevent overcooking and enhance their natural sweetness.
Cut the 1 lb white fish fillets into 1-inch pieces and set aside. The lemon juice will keep these delicate proteins tender while adding a bright contrast to the rich tomato base. Keep all seafood components separate until ready to add to the soup.
Combine and Simmer the Seafood
Add the marinated shrimp and scallops to the simmering sauce. Gently stir and cook for 3-4 minutes until the shrimp turn pink and the scallops develop a light opacity at their centers. Remove the seafood with a slotted spoon and set aside, keeping warm. This prevents overcooking while allowing the flavors to meld.
Add the fish pieces to the soup and cook for 2-3 minutes until they become opaque and flake easily with a fork. The soup should be hot but not boiling to maintain the delicate texture of the seafood. Taste and adjust seasoning with additional salt or pepper if needed, remembering the seafood will absorb some of the flavors.
Finish and Serve
Return all seafood to the pot and stir gently to combine. Ladle the soup into bowls and garnish immediately with 0.25 cup chopped fresh parsley. The bright green color contrasts beautifully with the deep red of the tomato sauce and the white seafood, making the dish visually stunning.
Serve the soup immediately with crusty bread to soak up the rich broth. Each spoonful should deliver a perfect balance of Sicilian spices, sweet seafood, and tangy lemon notes. The saffron adds a subtle golden hue and floral aroma that elevates this classic seafood preparation to restaurant-quality.
Pro Tips For Making 7 Mares Seafood Soup
- Bloom the Garlic First: Sauté those garlic cloves in olive oil until they’re soft but not brown—just golden around the edges. I used to rush this, and the soup ended up tasting bitter. Take your time here; the garlic should smell like heaven before you add anything else.
- Toast the Chili Flakes: Dry-toast the chili flakes in the same pot for 30 seconds after the garlic—just until they smell fiery. This deepens their flavor way more than just tossing them in raw. (Yes, even if you’re impatient like me.)
- Simmer the Tomatoes: Reduce the crushed tomatoes by half before adding them to the soup—about 5 minutes on medium-low. This thickens the base and cuts the wateriness that can happen with canned tomatoes. Trust me, your soup will thank you.
- Layer the Spice Blend: Don’t dump all the 7 Mares Spice Blend at once. Start with half, let it bloom for a minute, then add the rest. This prevents a muddy flavor and lets the spices shine. (Your future self will notice the difference.)
Dietary considerations for this recipe
Gluten-Free Adaptations
This recipe is naturally gluten-free, as it relies on simple ingredients like seafood, vegetables, and wine. Always verify that your 7 Mares spice blend and canned tomatoes are certified gluten-free—some brands may contain trace amounts.
I double-check labels on Mutti or Cento tomatoes, which are typically safe. For extra caution, use a dedicated colander to rinse seafood if you suspect cross-contamination from shared kitchen tools. 🌿
Shellfish Allergies
If someone at your table has shellfish allergies, swap the shrimp and scallops for firm white fish like cod or halibut (already included in the recipe) or squid rings for a different texture. The broth and tomato base remain safe, but always confirm all seafood is shellfish-free.
I’ve served this version to friends with allergies by using only the fish fillets and extra lemon juice to brighten the flavors. Always have an epinephrine auto-injector on hand if severe allergies are present.
Vegetarian Option
For a vegetarian version, omit all seafood and add 1 cup chopped artichoke hearts and 1 zucchini (diced) to the broth during the final 5 minutes of simmering. The artichokes add a briny depth, while zucchini keeps the dish light.
Boost umami with 1 tbsp soy sauce or mushroom powder to compensate for the missing seafood. I’ve tested this version and found it works beautifully for plant-based diners—just reduce the wine to 0.25 cup to balance the extra moisture from the vegetables. 🌱
Low-Sodium Diet
To reduce sodium, skip the added 1 tsp sea salt and use low-sodium canned tomatoes (like Mutti Low Salt). Instead of salt, finish the soup with 1 tbsp lemon juice and a pinch of black pepper for depth.
The 7 Mares spice blend already contains some salt, so taste before adding extra. For the seafood, rinse shrimp and scallops thoroughly to remove any brining solution. This approach keeps the dish flavorful without relying on sodium. 💡
Dairy-Free Considerations
This recipe is already dairy-free, but if you’re concerned about hidden dairy, ensure your white wine and sea salt are certified dairy-free (some kosher salts contain additives). The broth’s richness comes from olive oil, tomatoes, and wine—not dairy.
For extra creaminess without dairy, stir in 2 tbsp aquafaba (chickpea brine) at the end. I’ve used this trick in similar soups, and it adds a silky texture without altering the Sicilian flavors. 🥄
Nutrition facts
Frequently asked questions
Can I substitute the white wine with another liquid?
Yes! Use 0.5 cup seafood stock plus 1 tbsp lemon juice for a non-alcoholic version that maintains the same acidity profile. For a richer alternative, try 0.5 cup chicken stock with an extra pinch of salt. The wine’s purpose is to deglaze the pot and add depth, so any acidic liquid (like apple cider vinegar) would work in a pinch—but wine provides the best balance of flavor and aroma.
How do I prevent the seafood from turning rubbery?
Cook the seafood separately for just 3-4 minutes maximum—overcooking is the #1 cause of rubbery texture. Use a thermometer: shrimp should reach 145°F internally, while scallops should develop a firm center. The lemon juice marinade (even for 5 minutes) helps tenderize, but never let the soup boil when adding seafood—keep it at a gentle simmer. For extra insurance, add the fish pieces last and remove them immediately when opaque.
What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 2 days, but keep the seafood separate if possible. Reheat only the broth to 165°F and add fresh seafood when serving. For longer storage, freeze portions of the broth (without seafood) for up to 3 months. The saffron-infused wine base freezes beautifully—just thaw overnight in the fridge before using. The seafood should always be added fresh to maintain texture.
Can I make this soup in a slow cooker?
Yes! Sauté the vegetables and spices first, then transfer everything to the slow cooker (except seafood). Cook on Low for 4-5 hours, then stir in the seafood during the last 10 minutes on High. The low-and-slow method enhances the tomato base but requires careful timing for the seafood. For best results, use a separate pot to heat the seafood quickly after removing it from the slow cooker. The texture won’t be identical, but the flavors will still shine.
What’s the secret to getting that golden saffron color?
The key is soaking the 0.25 tsp saffron threads in 2 tbsp warm wine for at least 5 minutes before adding to the soup. Use high-quality saffron (Spanish or Sicilian) and strain out the threads after infusing—this prevents bitterness. For extra vibrancy, add a pinch of turmeric (just 1/8 tsp) directly to the broth, but use it sparingly as it has a stronger flavor. The golden hue comes from both the saffron and the natural caramelization of the tomatoes during simmering.
