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Seafood Soup

Ingredients

  • 3 tablespoons olive oil
  • 1 cup onion, finely chopped
  • 1 cup leeks, finely chopped (green part removed)
  • ½ cup carrots, peeled and finely chopped
  • ½ cup red or green pepper, finely chopped
  • 4 cloves garlic, chopped
  • ½ cup diced canned tomatoes
  • 1 cup dry white wine
  • 2 bottles clam juice
  • 1-2 bay leaves
  • 1 teaspoon sweet Hungarian paprika
  • ½ teaspoon dried thyme
  • 1 pinch red pepper flakes
  • 1 pinch saffron
  • kosher salt
  • black pepper
  • 1 large potato, peeled and cubed
  • 3 cups chicken broth
  • ½ pound Littleneck or similar clams
  • 1 pound white, non-oily fish like cod or flounder, cut into 1-inch cubes
  • ½ pound mussels
  • ½ pound shrimp, peeled and deveined
  • ¼ pound bay scallops (optional)
  • ½ cup heavy cream or ½ and ½
  • ¼ cup finely chopped fresh parsley
  • 1 recipe Crouton Slices

Instructions

  • Soak clams in cold water to remove grit. Drain. If needed, rinse and de-beard mussels.
  • Heat olive oil in heavy bottomed soup pot over medium heat. Add onions and leeks and cook until softened, about 5 minutes.
  • Add carrots and green or red pepper. Cook several more minutes.
  • Add garlic and tomatoes. Cook 1-2 more minutes, stirring.
  • Add wine, clam juice, and all herbs and spices (except salt and pepper). Bring to boil.
  • Add salt and pepper and potatoes. Reduce heat and simmer, covered, until potatoes are firm and tender, about 10 minutes.
  • Add chicken broth. Simmer for 5 minutes, covered.
  • Add clams. Cook at brisk simmer until clams open, 2-3 minutes.
  • Add fish and mussels. Simmer until mussels open, 2-3 minutes.
  • Add shrimp and scallops. Cook 1 minute more.
  • Add cream and parsley. Just bring to a boil. Serve with crouton slices.