Seafood Soup Recipe

Sweat aromatics

In a large heavy-bottomed pot, heat 2 tbs olive oil and 2 tbs butter over medium heat. Add diced onion, carrot, and celery and cook, stirring, until softened and translucent, about 6–8 minutes. Add minced garlic and cook another 30–45 seconds until fragrant.

Build flavor

Stir in tomato paste and cook 1–2 minutes to caramelize slightly. Add smoked paprika, crushed red pepper flakes (if using), thyme, and bay leaf and stir to coat the aromatics.

Deglaze and simmer

Pour in white wine to deglaze, scraping any browned bits from the bottom. Simmer until wine is reduced by half, about 3–4 minutes. Add chopped tomatoes and fish stock, bring to a gentle simmer and cook 12–15 minutes to marry flavors. Season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbs lemon juice. Taste and adjust seasoning.

Prepare seafood

While the broth simmers, pat fish and shrimp dry and season lightly with a pinch of salt and pepper. Keep mussels refrigerated until ready; discard any mussels that are open and do not close when tapped.

Cook seafood in broth

Bring the soup back to a gentle simmer. Add the firm fish pieces first and poach gently for 3–4 minutes. Add shrimp and calamari (if using) and simmer another 2–3 minutes until shrimp are opaque and calamari is tender. Finally add mussels, cover the pot and cook 3–5 minutes until mussels open. Discard any mussels that remain closed. Turn off heat and stir in lemon juice to brighten.

Make chimichurri

In a small food processor or by hand, combine parsley, cilantro, 2 garlic cloves, red wine vinegar, 2 tbs olive oil, red pepper flakes, 1/4 tsp kosher salt and black pepper. Pulse or mince finely until a coarse, saucy consistency forms. Transfer to a small bowl and taste; adjust acid or salt as needed. Set aside at room temperature for service.

Toast croutons

Preheat oven to 400°F (200°C). Toss bread cubes with 2 tbs olive oil, minced garlic and 1/8 tsp salt and a pinch of pepper on a baking sheet in a single layer. Bake 8–10 minutes, tossing once, until golden and crisp.

Add gruyere

Remove croutons from oven, sprinkle grated gruyere evenly over the hot croutons and return to oven 1–2 minutes just until cheese melts and becomes slightly bubbly. Let cool briefly; cheese will set and hold on croutons.

Whisk rouille

In a small bowl, combine mayonnaise, minced garlic, saffron threads (soaked in the 1 tsp hot water for 1–2 minutes to bloom), paprika, lemon juice, 1/2 tbs olive oil and 1/8 tsp salt. Whisk until smooth; add a little extra hot water or lemon juice if you want a thinner consistency for drizzling. Taste and adjust seasoning.

Assemble and serve

Ladle hot seafood soup into warmed bowls. Spoon a little chimichurri at the center of each bowl (about 1 tbs), add 2–3 garlic-gruyere croutons on top or to the side, and dot or drizzle 1–2 tsp rouille over the surface. Finish with a sprinkle of chopped parsley and a tiny drizzle of extra-virgin olive oil. Serve with lemon wedges on the side for squeezing.