Hearty Seafood Soup

A “hearty seafood soup” is the ultimate comfort food from the sea. This recipe is inspired by classics like Italian Cioppino and French Bouillabaisse, but simplified for the home cook. It’s a flavorful tomato and wine broth packed with a variety of fish and shellfish.

Hearty Seafood Soup

This recipe is flexible—use what’s freshest and most available to you.

Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 40 minutes

Ingredients

For the Flavor Base:

• 2 tablespoons olive oil

• 1 large fennel bulb, fronds reserved, core removed and bulb chopped

• 1 large onion, chopped

• 2 celery stalks, chopped

• 4 cloves garlic, minced

• 1 teaspoon dried oregano or thyme

• ½ teaspoon red pepper flakes (adjust to taste)

• 1 (6 oz) can tomato paste

• ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)

For the Broth:

• 1 (28 oz) can crushed tomatoes or diced tomatoes

• 4 cups fish stock or chicken broth (fish stock is ideal)

• 2 cups water

• 2 bay leaves

• Salt and freshly ground black pepper, to taste

For the Seafood (about 2 lbs total):

• 1 lb firm white fish (like cod, halibut, or haddock), cut into 1.5-inch chunks

• ½ lb raw large shrimp (21/25 count), peeled and deveined

• ½ lb sea scallops

• 1 lb mussels or clams (or a mix), scrubbed clean (discard any that are open and don’t close when tapped)

For the Finish & Garnish:

• ¼ cup fresh parsley, chopped

• 2 tablespoons fresh basil, chopped (or 1 tsp dried)

• 1 lemon, juiced

• Crusty bread or garlic toast, for serving

Instructions

1. Sauté the Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped fennel, onion, and celery. Cook for 8-10 minutes, until softened. Add the garlic, oregano, and red pepper flakes, and cook for 1 more minute until fragrant.

2. Build the Broth Base: Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes until reduced by about half.

3. Simmer the Broth: Add the crushed tomatoes, fish stock, water, and bay leaves. Bring to a boil, then reduce the heat to low, cover, and let it simmer for at least 20-30 minutes to allow the flavors to meld. Season with salt and pepper to taste. (Remember, the seafood will add its own saltiness).

4. Cook the Seafood (Layering is Key):

   • Add the Slowest-Cooking Seafood First: Increase the heat to medium. Add the mussels and/or clams. Cover the pot and cook for 4-5 minutes.

   • Add the Firm Fish and Scallops: Add the chunks of white fish and scallops. Gently stir to submerge. Cover and cook for 3-4 minutes.

   • Add the Quickest-Cooking Seafood Last: Add the shrimp, pushing them down into the hot broth. Cover and cook for 2-3 final minutes, or until the shrimp are pink and opaque, the mussels/clams have opened, and the fish is cooked through.

5. Finish and Serve:

   • Discard any unopened mussels or clams.

   • Remove the pot from the heat. Stir in the fresh parsley, basil, and lemon juice.

   • Ladle the soup into large bowls, ensuring everyone gets a generous mix of seafood. Garnish with the reserved fennel fronds. Serve immediately with plenty of crusty bread for dipping.

Chef’s Notes & Tips:

• Seafood Flexibility: This is a “clean out the fridge” soup. Use what you like and what looks good!

  • Other great additions: Lump crab meat, lobster tail meat, squid (add it with the shrimp), or bay scallops.

• Don’t Overcook the Seafood: This is the most important rule. Add the seafood in stages based on cooking time and cook just until opaque and firm. Overcooked seafood becomes tough and rubbery.

• Wine Substitute: If you prefer not to use wine, you can substitute with an additional ½ cup of broth and a tablespoon of fresh lemon juice.

• Make it Spicier: Add a diced chorizo sausage with the onions for a spicy, smoky kick.

• Make-Ahead Tip: You can make the broth (steps 1-3) up to 2 days in advance. Store it in the fridge and reheat it to a simmer before adding the seafood. This actually improves the flavor!

Enjoy this spectacular, restaurant-quality soup that is perfect for a special occasion or a cozy weekend meal.