Fish Soup

A big pot of seafood soup loaded with five different kinds of shellfish and fish: minced clams, haddock, cod, scallops, and shrimp, all simmered in a tomato broth seasoned with garlic, oregano, bay leaves, and a surprising pinch of dry mustard.

The broth simmers for a full hour before any seafood goes in. That long simmer lets the tomatoes, carrots, celery, and clam juice meld into a deeply flavored base. Using both beef and chicken broth gives the soup a richer, more layered backbone than either one alone.

The seafood goes in stages because each type needs different cooking time. Fish and scallops first since they’re denser and take longer. Shrimp last because they cook in minutes and turn rubbery fast. The goal is everything reaching doneness at the same moment.

Kitchen Tips

• Cut the fish into similar-sized bite pieces so they cook evenly and are easy to eat with a spoon.
• Don’t stir aggressively once the fish is in. Haddock and cod are delicate and will break apart into flakes if handled roughly.
• Remove the bay leaves before serving. They’re bitter if bitten into accidentally.
• Serve with crusty bread for soaking up the broth. That’s half the point of a soup this good.

Variations

• Add mussels or crab legs for an even more impressive seafood spread.
• Stir in a splash of white wine with the tomatoes for extra depth.
• Add red pepper flakes or a drizzle of chili oil for a spicier, fra diavolo-style broth.