It’s easy to make, yet tastes like it came from a high-end restaurant, making it a perfect go-to for both novice and experienced cooks alike.
Ingredients:
1 lb (450g) mixed seafood (shrimp, scallops, mussels, clams, fish fillets)
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
4 cups (1 liter) seafood or chicken broth
1 cup white wine (optional)
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1 small potato, peeled and diced
1 bay leaf
1 tsp dried thyme
1 tsp dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions:
Prepare the Seafood:
If using fresh seafood, clean and prepare as necessary (devein shrimp, scrub mussels/clams, etc.).
Cut fish fillets into bite-sized pieces.
Cook the Vegetables:
In a large pot, heat the olive oil over medium heat.
Add the chopped onion, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add Liquids and Seasonings:
Pour in the white wine (if using) and let it simmer for 2-3 minutes to reduce slightly.
Add the diced tomatoes (with their juice), broth, bay leaf, thyme, and oregano. Stir to combine.
Add the diced potato and bring the soup to a boil.
Simmer the Soup:
Reduce the heat to low and let the soup simmer for about 15-20 minutes, or until the potatoes are tender.
Add the Seafood:
Add the mixed seafood to the pot. Cook for about 5-7 minutes, or until the seafood is cooked through and opaque.
Season the soup with salt and pepper to taste.
Serve:
Remove the bay leaf from the soup.
Ladle the soup into bowls, garnish with fresh parsley, and serve with lemon wedges on the side.
Enjoy your homemade seafood soup!
