Here’s a recipe for a hearty and flavorful Seafood Soup, featuring a mix of seafood in a rich tomato-based broth. This soup is packed with the flavors of the sea and can be enjoyed as a comforting dinner or an impressive starter.
Ingredients:
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 red bell pepper, diced
- 1 (14.5 oz) can diced tomatoes
- 1/2 cup dry white wine (optional)
- 4 cups seafood or fish stock (or vegetable stock as a substitute)
- 1 cup water
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and pepper, to taste
For the Seafood:
- 1/2 pound (225g) shrimp, peeled and deveined
- 1/2 pound (225g) scallops
- 1/2 pound (225g) white fish (such as cod, halibut, or tilapia), cut into bite-sized pieces
- 12 mussels or clams, scrubbed and cleaned
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
- Crusty bread for serving
Instructions:
1. Sauté the Vegetables:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, celery, and red bell pepper. Sauté for 5-7 minutes until the vegetables are softened.
- Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
2. Add Tomatoes and Wine:
- Pour in the diced tomatoes and cook for 3-4 minutes, allowing the tomatoes to break down slightly.
- If using, add the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until reduced by half.
3. Add Stock and Seasonings:
- Pour in the seafood stock and water, stirring to combine. Add the smoked paprika, crushed red pepper flakes (if using), bay leaf, thyme, salt, and pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.
4. Add the Seafood:
- Add the shrimp, scallops, and white fish to the pot. Simmer for 5 minutes, or until the seafood is just cooked through.
- Add the mussels or clams, cover the pot, and cook for 5-7 minutes, until the shells open (discard any that don’t open).
5. Finish and Serve:
- Stir in the fresh lemon juice to brighten the flavors.
- Ladle the soup into bowls and garnish with chopped parsley. Serve hot with crusty bread on the side for dipping.
Tips:
- Seafood Variations: You can customize the seafood based on what’s available—add squid, crab, or other shellfish to suit your taste.
- Broth: For extra richness, you can stir in a tablespoon of tomato paste or a splash of cream at the end.
- Storage: Seafood soup is best enjoyed fresh, but it can be stored in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the seafood.
This Seafood Soup is packed with flavor from the sea, featuring a variety of seafood in a light, savory broth. It’s perfect for seafood lovers and makes for a delicious meal on its own or with a side of bread!