Seafood Soup Recipe

Prep

Measure out stock and water. Dice onion, carrot and celery; mince garlic and grate ginger if using. Rinse and pat dry all seafood. Chop tomatoes or open canned tomatoes.

Heat olive oil and butter in a large heavy-bottomed pot over medium heat until butter melts and foams.

Add diced onion, carrot and celery (mirepoix). Cook, stirring occasionally, until vegetables soften and onion is translucent, about 6–8 minutes.

Stir in minced garlic and grated ginger; cook 30–45 seconds until fragrant but not browned.

Add tomato paste and cook, stirring, 1–2 minutes to caramelize slightly—this deepens flavor.

Pour in white wine (if using) and scrape any browned bits from the bottom of the pot. Let wine reduce by half, about 2–3 minutes.

Add the stock, water, chopped tomatoes, bay leaf and thyme. Increase heat to bring to a gentle simmer.

Simmer uncovered 12–15 minutes to meld flavors. Taste and season with about 1 tsp kosher salt, black pepper, and red pepper flakes if using.

Add diced potatoes and sliced fennel to the simmering broth. Continue simmering until potatoes are fork-tender, about 12–15 minutes depending on size.

If you’re using mussels or clams, add them now; cover the pot and cook 5–7 minutes until shells open. Discard any that remain closed.

Reduce heat so the broth is at a gentle simmer (not a rolling boil). Add firm white fish pieces and scallops first; simmer gently 3–4 minutes.

Add shrimp and any pre-cooked crab or smoked fish. Simmer until shrimp are opaque and curled and scallops and fish are cooked through, about 2–3 more minutes. Do not overcook—seafood should be just set.

If using mussels or clams added earlier, ensure they are open and cooked; if they were not added earlier, add them now and cook 4–6 minutes until open.

Turn off heat. Remove and discard the bay leaf. Stir in fresh lemon juice, extra-virgin olive oil and chopped parsley. Taste and adjust seasoning with salt and pepper.

Ladle soup into bowls, drizzle a little extra-virgin olive oil if desired and garnish with additional parsley and lemon wedges. Serve immediately with crusty bread.