Seafood Soup Recipe

sauté aromatics

In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until the butter melts and begins to foam.

Add the diced onion, carrot and celery. Sauté, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes.

Add the minced garlic and tomato paste; cook, stirring constantly, for 1–2 minutes to deepen the tomato paste flavor (do not let the garlic burn).

deglaze

Pour in the white wine to deglaze the pot, scraping any browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.

Add the fish or chicken stock, water, bay leaves, thyme sprigs, crushed red pepper flakes, half of the chopped parsley, salt and pepper. Stir, bring to a gentle simmer, then reduce heat and simmer gently for 15 minutes to meld flavors.

cook potatoes and tomatoes

Add the halved baby potatoes and diced tomatoes to the simmering broth. Continue simmering until potatoes are just tender, 10–12 minutes (test with a fork).

Add the corn kernels and simmer 2 more minutes.

add seafood in stages

Increase heat to medium so broth is at a gentle boil. First add clams and mussels, cover and cook for 4–6 minutes until most shells open. Discard any unopened shells after cooking.

Stir in the shrimp, scallops and white fish pieces. Continue simmering gently for 3–4 minutes until shrimp turn pink and fish and scallops are opaque and cooked through. Do not overcook.

Stir in the spinach or baby kale and cook just until wilted, about 1 minute.

If using, stir in the heavy cream and warm through for 1–2 minutes (do not boil after adding cream).

Remove and discard bay leaves and thyme sprigs. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.

Stir in the lemon juice and remaining chopped parsley. Drizzle with a little extra-virgin olive oil.

Ladle the soup into bowls, making sure to divide the seafood evenly. Serve immediately with crusty bread on the side for dipping.