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Rustic Seafood Soup

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A warm and hearty rustic seafood soup loaded with shrimp, mussels, clams, and tender fish in a savory tomato-broth base, perfect for cozy dinners.

Ingredients

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  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes (optional)
  • 2 tbsp tomato paste
  • 1 (14 oz) can crushed tomatoes
  • 4 cups seafood or fish stock
  • 1 lb firm white fish (like cod or halibut), cut into chunks
  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb mussels, scrubbed and debearded
  • 1/2 lb clams, scrubbed
  • 1/2 cup dry white wine
  • Salt and pepper, to taste
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery; sauté until softened, about 5 minutes.
  2. Stir in thyme, oregano, red pepper flakes, and tomato paste; cook 1 minute.
  3. Add crushed tomatoes and stock. Bring to a simmer and cook 10 minutes to meld flavors.
  4. Pour in white wine and simmer 2 minutes to reduce slightly.
  5. Add fish chunks; simmer 3 minutes.
  6. Add shrimp, mussels, and clams. Cover and cook until shellfish open and shrimp are opaque, about 5–7 minutes. Discard any unopened mussels or clams.
  7. Season with salt, pepper, parsley, and lemon juice.
  8. Ladle into bowls and serve hot with crusty bread.

Notes

  • You can substitute mixed seafood (scallops, squid) based on preference.
  • For a richer broth, stir in ½ cup heavy cream just before serving.
  • Ensure shellfish are fresh and properly cleaned to avoid grit.
  • Leftovers store well in the fridge for up to 2 days; seafood may become slightly firmer.

Nutrition

Find it online: https://easy-tapas-recipes.com/rustic-seafood-soup/