Seafood Soup Recipe

Simmer the base

In a large heavy-bottomed pot (6–8 quarts), combine the chicken or seafood stock, water, white wine, bay leaves, peppercorns, thyme sprigs, and 1 tsp salt. Bring to a gentle simmer over medium heat, then reduce heat to low and keep at a bare simmer while you prepare the rest (do not boil).

Cook aromatics

Heat olive oil and butter in a large sauté pan over medium heat. Add the diced onion, celery, carrot, and fennet slices; sweat until translucent and slightly softened, about 6–8 minutes, stirring occasionally so they do not brown.

Add the diced red bell pepper and minced garlic; cook 1–2 minutes more until fragrant.

Stir in tomato paste, smoked paprika, and crushed red pepper flakes. Cook 1 minute to burn off the raw tomato flavor.

Transfer the cooked aromatics to the simmering broth through a fine mesh sieve or directly (if you prefer a chunkier soup). If you used a sauté pan, scrape up any browned bits and add them to the broth for extra flavor.

Bring the combined mixture to a gentle simmer again.

Cook potatoes

Add the halved baby potatoes to the simmering broth. Simmer until potatoes are tender when pierced with a fork, about 12–15 minutes depending on size.

Add the spinach (or baby kale) and cook 1–2 minutes until wilted. Taste the broth and adjust salt and pepper as needed.

Add firm fish first

Gently add the white fish pieces to the simmering broth and cook about 3–4 minutes, until they start to turn opaque and flake easily.

Add shellfish

Add the clams and mussels to the pot. Cover and simmer for 4–6 minutes, shaking the pot occasionally. Discard any shells that do not open.

Finish with shrimp & scallops

Stir in the shrimp and bay scallops and cook uncovered 2–3 minutes more, just until the shrimp are pink and opaque and scallops are cooked through. Do not overcook to keep seafood tender.

When all seafood is cooked, remove and discard bay leaves and thyme sprigs from the pot.

Brighten and finish

Stir in the chopped parsley, fresh dill (if using), and lemon juice. Taste and adjust seasoning with additional salt and freshly ground black pepper as needed.

Ladle the soup into warmed bowls, serve with lemon wedges on the side, and garnish with extra chopped parsley or dill. Offer crusty bread for dipping.