Brothy Mixed Seafood Soup Recipe
Description
Light and delicious, this brothy fish soup is surprisingly easy to pull together. Make this for a cozy night in, fun dinner parties, or the holidays! Depending on how many you're serving, this soup can easily be doubled or halved.
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Ingredients
- 1 leek, white and light green parts only
- 2 tablespoons unsalted butter or extra-virgin olive oil + more for serving
- 1 fennel bulb, trimmed, halved and thinly sliced, fronds reserved
- 1 small white onion, chopped (1 cup)
- 2 large celery ribs, diced (¾ cup)
- Kosher salt and black pepper
- 2 cloves garlic, finely chopped
- 2 teaspoons chopped fresh oregano, or 1 ½ teaspoons dried
- 2 teaspoons chopped fresh thyme, or 1 ½ teaspoons dried
- ½ teaspoon crushed red pepper flakes
- 1 cup dry white wine, such as Sauvignon blanc
- 4 cups low-sodium seafood stock or chicken broth
- 8 ounces bottled clam juice
- 2 dried bay leaves
- 1 pound firm white fish,* cut into 1-inch chunks
- 1 pound medium (41-50 count) raw shrimp, peeled and deveined
- 1 pound scallops, feet removed
- 1 pound mussels or clams
- ¼ cup chopped parsley
- 1 tablespoon fresh lemon juice
- croutons, for serving
Instructions
- Halve leek lengthwise and cut into ¼-inch-thick slices; transfer to a large bowl and cover with cold water. Shimmy leek slices around in water; let rest 10 minutes. Using a slotted spoon or spider (or hands) strain leeks from water, being careful not to kick up dirt at bottom of bowl.
- Heat butter in a large pot or Dutch oven over medium heat.
- Add leek, fennel, onion, and celery; season with ½ teaspoon each salt and pepper and cook, stirring frequently, until softened, 8–10 minutes.
- Stir in garlic, oregano, thyme, and red pepper flakes and cook 1 minute.
- Deglaze with wine, scraping up any browned bits. Stir in broth, 4 cups water, clam juice and bay leaves. Bring to a simmer and cook 10 minutes.
- Season white fish with salt and pepper.
- Stir in shrimp and mussels, then arrange fish and scallops on top of stew, cover, reduce heat to medium-low (if your stove runs hot, reduce the heat to low), and simmer until mussels open and fish, scallops and shrimp are firm and opaque, about 5 minutes.
- Discard bay leaves and stir in parsley, 2 tablespoons chopped fennel fronds, and lemon juice; season with salt to taste (at least 1 teaspoon, I add 1 ½ teaspoons)
- Off heat, stir in a tablespoon of butter or drizzle servings with olive oil (optional).
- Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 4 days. Seafood soup should not be frozen.
Notes
Firm white fish: cod, haddock, halibut, red snapper, or sea bass will all work here.
Potatoes: if you'd like to add potatoes, I recommend using red new potatoes cut into 1/2-inch pieces. Add them right before adding the broth.
Scallops: you can use whatever size you like I prefer 10/20 or 20/30 for ease of serving and eating. If you would prefer bay scallops, you can use those, though keep in mind they will cook faster. Add them 2 minutes after the other seafood has been added.
Butter or olive oil: I like to cook the vegetables in butter and finish the soup with olive oil. You can use either or both!
To make ciabatta croutons: heat oven to broil with rack set 6-inches from heating element. Cut ciabatta into ½-inch cubes (I do about ¾ cup per person) and toss with extra-virgin olive oil to coat; season with salt and pepper. Broil, tossing occasionally, until golden brown, about 5 minutes.
Nutrition
Serving: 1/6 of the recipeCalories: 374kcalCarbohydrates: 15gProtein: 51.5gFat: 8gSaturated Fat: 3.5gCholesterol: 165mgSodium: 1602mgFiber: 2gSugar: 2g
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