My dad’s an awesome cook. And his version of puttanesca sauce probably wins the award for most requested around our house.
One of the best parts is that he always makes way more than we need. So K and I head home with containers of leftovers that we are more than happy to put to good use.
Since I’m not a “traditional” pasta eater, I usually have my puttanesca sauce over spaghetti squash, or zoodles. But more often than not, I just end up eating it straight out of the container. With nothing to come in between me and all of that saucy puttanesca goodness.
Which is kind of where I got the idea for this puttanesca soup. I mean there’s no denying that those briney, sultry flavors are delicious—and when they come together in a warm, comforting bowl of soup—who in their right senses could complain??
And because I LOVE healthy and sustainably-sourced seafood, I added in a few of my favorites. This can of Wild Albacore Tuna being one of them.
I always want to make sure the food I’m eating is respectful of our environment and animal welfare. But after our recent trip to Greece and witnessing some of Earth’s most miraculous beauty, I’m even more enthusiastic than usual.
I look for pole/troll caught tuna. That means it’s caught in the traditional way (on a line or pole) and limits bycatch — the waste of other fish or sea life that can get caught up in a big net.
I also added in some wild caught shrimp. (No one’s perfect, and I do take short-cuts, but I never buy shrimp unless it’s wild caught because buying imported, farm-raised shrimp contributes to human traffiking and slave labor in Southeast Asia’s shrimp industry.)
This soup really comes together in a flash, and it’s comfort food that you can feel good about eating. Serve it up with some crusty bread (if that’s your thing). Or a side of roasted squash for some extra healthy carbs.
You can even break the rules (like I did) and grate some Parmesean over top. And if you wanna go all out, garnish with some fresh basil to make it extra beautiful.
- 1 can (5 oz) responsibly caught tuna in water
- 1/4 lb wild caught shrimp, peeled and deveined
- 1 can (14.5 oz) stewed tomatoes
- 1/4 cup olive oil
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 small fennel bulb, chopped*
- 1.5 cups cauliflower florets
- 2 carrots, peeled and chopped
- 1 and 1/4 cup water
- 1/4 cup dry white wine*
- 2 anchovy fillets
- 1 tbs tomato paste
- 1/2 tsp chili flakes
- 1.5 tbs capers
- 1/2 cup pitted black olives
- salt and pepper to taste
- Drain tomatoes and reserve liquid. Cut stewed tomatoes into smaller pieces and reserve.
- With the back of a knife, smash anchovy fillets on a cutting board with a bit of salt into a paste and reserve.
- Heat a pot over medium high heat and add olive oil.
- Add garlic, shallots, and anchovy paste and saute for 1-2 minutes, then add fennel and carrots. Continue to cook for another 2-3 minutes.
- Add tomatoes and tomato juice, tomato paste, cauliflower, capers, olives, white wine, water, and chili flakes and bring to a gentle boil. Reduce heat and allow soup to simmer for 10-15 minutes.
- Add more liquid if needed and season to taste. Bring soup back up to a gentle boil and add shrimp and tuna, cooking until shrimp is pink and beginning to curl. Remove from heat and serve.
*the fennel's anisey taste really compliments the briney flavors of this soup, but if you prefer you can replace it with celery *additional water or broth can be used to replace white wine if you don't have it on hand *I added extra olives and capers because I can't get enough of them!
Don't let me do all the talking! Let me know what you think in the comments.