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Fish Soup

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Submitted by raya17

Hearty fish soup loaded with haddock, cod, scallops, shrimp, and clams in a tomato broth with garlic, oregano, and bay leaves. A cioppino-style seafood stew.

YIELD

4 servings

PREP

30 min

COOK

READY

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.

Ingredients

4 60
TABLESPOONS ML OLIVE OIL
1 1
MEDIUM MEDIUM ONION
chopped
3 3
CLOVES CLOVES GARLIC
minced
4 4
CANS CANS CLAM
minced *
4 946
CUPS ML TOMATOES
peeled and chopped
1 237
CUP ML CARROTS
finely chopped
2 473
CUPS ML CELERY
finely chopped
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML DRY MUSTARD
½ 2.5
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML PAPRIKA
4 4
EACH BAY LEAVES *
1 ½ 680.4
POUNDS G SHRIMP
1 453.6
POUND G SCALLOP
2 2
CANS CANS BEEF STOCK *
2 2
CANS CANS CHICKEN BROTH *
4 4
CANS CANS WATER *
1 453.6
POUND G HADDOCK
1 453.6
POUND G COD FISH
cut into bite size

Directions

Sauté onion, garlic, olive oil in heavy pan until golden.

Add clams, tomatos, carrots, celery, broth, water and spices.

Simmer for about 1 hour.

Add fish and scallops.

Let come to a boil.

Add shrimp.

Let it come to a boil until fish flakes with a fork.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 823g (29.0 oz)
Amount per Serving
Calories 737 25% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 509mg 170%
Sodium 1893mg 79%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 19%
Sugars g
Protein 224g
Vitamin A 157% Vitamin C 60%
Calcium 34% Iron 66%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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