Seafood Soup Recipe

Clean and dry

Pat shrimp and fish pieces dry with paper towels. Discard any mussels or clams that are open and do not close when tapped. Keep seafood chilled until ready to cook.

If mussels or clams are tightly closed, scrub shells and remove beard; set aside covered in the refrigerator. Slice calamari into rings if not already prepared.

Sweat aromatics

Heat a large heavy pot or Dutch oven over medium heat. Add olive oil and butter. When butter has melted and foam subsides, add diced onion, celery, carrot, and red bell pepper. Sauté, stirring occasionally, until vegetables are softened and onion is translucent, about 6–8 minutes.

Add garlic and tomato paste

Add minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste and cook 1–2 minutes, stirring constantly, to remove the raw tomato flavor.

Deglaze

Pour in the white wine and use a wooden spoon to scrape any browned bits from the bottom of the pot. Allow the wine to reduce by about half, 2–3 minutes.

Add tomatoes and seasonings

Add the canned diced tomatoes (with their juices), bay leaves, dried oregano, dried thyme, smoked paprika, crushed red pepper flakes, kosher salt, and black pepper. Stir to combine.

Add stock and simmer

Pour in the fish or seafood stock. Bring the mixture to a gentle simmer, then reduce heat to maintain a low simmer. Simmer, partially covered, for 15 minutes to let flavors meld. If the soup seems too thick, add up to 200 ml water to reach desired consistency.

Add firm fish and mussels

Add the white fish chunks to the simmering broth and gently stir. Add mussels or clams, pushing them down into the liquid. Cover the pot and cook for 4–6 minutes, until mussels/clams have opened and fish is nearly cooked through.

Finish with shrimp and calamari

Add shrimp and calamari rings (if using) to the pot. Stir gently and cook, uncovered, for 2–4 minutes until shrimp are pink and opaque and calamari is tender. Discard any mussels/clams that remain closed.

Taste the broth and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.

Add fresh herbs and lemon

Remove the pot from heat. Stir in chopped parsley, basil or fennel fronds if using, and the fresh lemon juice. Let rest 1–2 minutes so flavors settle.

Serve

Ladle soup into bowls making sure each portion gets a mix of fish, shrimp, and shellfish. Garnish with extra parsley and serve with slices of crusty bread for dipping.

Leftovers: cool quickly and refrigerate in a covered container for up to 2 days. Reheat gently over low heat to avoid overcooking the seafood.