Description
Rustic Seafood Soup is a comforting, tomato-based bowl filled with shrimp, white fish, clams, and fresh aromatics for an elegant yet down-to-earth seafood feast.
Ingredients
- 12 oz fresh shrimp, peeled and deveined
- 12 oz white fish fillets (cod or halibut), cut into chunks
- 1 lb clams in shell (cleaned)
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 fennel bulb, sliced
- 2 celery stalks, sliced
- 1 carrot, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1/2 cup dry white wine
- 4 cups fish or vegetable stock
- 1 bay leaf
- 2 sprigs fresh thyme
- Pinch of chili flakes (optional)
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley and lemon wedges, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, fennel, celery, and carrot until softened, about 7 minutes. Add garlic and cook until fragrant.
- Stir in crushed tomatoes and cook 2–3 minutes. Pour in wine, scraping up any browned bits. Add stock, bay leaf, thyme, chili flakes, salt, and pepper. Simmer 15 minutes.
- Add clams, cover, and cook until shells open (~5 minutes). Remove any unopened clams.
- Stir in shrimp and fish, ensuring they’re mostly submerged. Simmer 3–5 minutes until seafood is cooked through but still tender.
- Remove bay leaf and thyme sprigs. Taste and adjust seasoning. Ladle into bowls, garnish with parsley and a squeeze of lemon, and serve hot.
Notes
- Garnish with fresh parsley, lemon juice, or a drizzle of olive oil for brightness.
- Serve with crusty bread or a citrusy green salad to complement the rich broth.
- Present in wide bowls or mini cocottes for a dramatic, restaurant-style experience.
- Store leftovers in the fridge up to 2 days; reheat gently with minimal stirring to protect seafood texture.
- Freeze broth (without seafood) up to 3 months. Reheat and add fresh seafood before serving.
