Seafood Soup Recipe

Sweat aromatics

In a large heavy-bottomed pot over medium heat, melt 2 tbsp butter with 1 tbsp olive oil. Add the diced onion, sliced leek, carrot and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute until fragrant.

Build flavor

Stir in 1 tbsp tomato paste and cook 1–2 minutes to caramelize slightly. Pour in 3 fl oz dry white wine, scraping up brown bits from the bottom. Let the wine reduce by about half (2–3 minutes).

Simmer broth

Add 6 cups fish or seafood stock, the 14 oz crushed tomatoes, 1 bay leaf, 2 thyme sprigs, 1/4 tsp saffron (if using), 1 tsp sea salt and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat to maintain a low simmer and cook 20 minutes to meld flavors. Taste and adjust seasoning; remove thyme sprigs and bay leaf before adding seafood.

Prepare seafood

While the broth simmers, rinse and pat dry shrimp, scallops, fish pieces, mussels and clams. Discard any mussels or clams that are cracked or do not close when tapped.

Cook shellfish and fish

Bring the soup back to a gentle boil. Add the clams and mussels first, cover and cook 3–4 minutes until most shells open. Remove any that remain closed. Then add the firm white fish pieces and bay scallops; simmer 3 minutes. Finally add shrimp and cook 2–3 minutes until pink and opaque. Do not overcook — total seafood cooking time should be short so pieces stay tender.

Finish soup

Stir in 1 tbsp chopped parsley, 1 tbsp lemon juice and 1 tsp olive oil. Adjust salt and pepper to taste. Keep soup warm while you prepare garnishes.

In a small bowl combine 1/2 cup finely chopped parsley, 1 tbsp chopped oregano (or 1 tsp dried), 2 minced garlic cloves, 1 tsp red wine vinegar, 3 tbsp extra-virgin olive oil, 1/4 tsp red pepper flakes, 1/4 tsp sea salt and 1/8 tsp black pepper. Stir to combine and let sit at room temperature for at least 10 minutes to allow flavors to marry. Taste and adjust acidity or salt as needed. Reserve until serving.

Preheat oven to 375°F (190°C). In a bowl toss 3 cups bread cubes with 2 tbsp melted butter, 1 tbsp olive oil, 2 grated garlic cloves, 1/4 tsp salt and 1/8 tsp pepper until evenly coated.

Spread the bread cubes in a single layer on a rimmed baking sheet. Toast for 10 minutes, toss, then sprinkle the 3/4 cup grated Gruyère evenly over the croutons and return to the oven 3–5 minutes more until cheese is melted and croutons are crisp and golden. Remove and cool slightly.

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp roasted red bell pepper (finely chopped or blended), 1 minced garlic clove, 1/4 tsp smoked paprika, the steeped saffron (optional) and 1/2 tsp lemon juice. Season with 1/4 tsp salt. Whisk until smooth and adjust seasoning. Cover and refrigerate until serving; bring to room temperature before plating.

Ladle the hot seafood soup into warmed bowls, distributing mussels, clams, fish, scallops and shrimp evenly.

Top each bowl with a spoonful of chimichurri (about 1 tsp), a small dollop (about 1 tsp) of rouille, and a handful of Gruyère garlic croutons. Finish with a sprinkle of chopped parsley and an extra drizzle of olive oil or a squeeze of lemon if desired.