Seafood Soup
A hearty and warming soup brimming with a medley of seafood, fresh herbs, and spices, perfect for a cozy meal.
Nutrition
Calories: 320cal
Carbohydrate: 12g
Protein: 35g
Fat: 9g
Cholesterol: 130mg
Sodium: 1000mg
Difficulty Level: easy
15 min Prep
45 min Cook
1 hr Total
4 Servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 can (14.5 ounces) diced tomatoes, with juice
- 4 cups chicken or fish stock
- 1 cup water
- 1/2 cup dry white wine
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound firm white fish fillets (such as cod), cut into 1-inch pieces
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1 lemon, cut into wedges
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes or until it becomes translucent. Stir occasionally to prevent burning.
- Add the minced garlic and crushed red pepper flakes to the pot. Stir well and cook for another minute until fragrant.
- Pour in the canned diced tomatoes with their juice, chicken or fish stock, water, and white wine. Stir everything together and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for 20 minutes. This allows the flavors to meld together.
- Season the soup base with salt and freshly ground black pepper. Taste and adjust seasoning if needed.
- Add the shrimp, mussels, and fish pieces to the pot. Stir gently but thoroughly.
- Cover the pot again and let the soup cook for about 5-7 minutes or until the seafood is cooked through and the mussels have opened. Discard any mussels that do not open.
- Stir in the chopped fresh parsley and lemon juice just before serving to brighten the flavors.
- Serve the soup hot, garnished with lemon wedges on the side for extra zest. Pair this soup with some crusty bread to soak up the delicious broth.
