Seafood Soup
Submitted by big "D"
Rustic seafood soup simmered in a tomato, white wine, and herb broth with crab, shrimp, and scallops. Low-fat, high-protein, and ready in about 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is a stripped-down, soul-warming seafood soup that lets the ocean do the talking.
A fragrant broth of tomato sauce, dry white wine, garlic, and fresh herbs simmers for an hour to build deep flavor, then crab, shrimp, and scallops get dropped in for a quick 10-minute finish.
It’s lean, loaded with protein, and hits the table in well under an hour of active cooking.
Variations
- Clams version: Swap the scallops for littleneck clams in the shell for a cioppino-style twist. Discard any that don’t open.
- White fish version: Use chunks of cod, halibut, or snapper instead of crab for a more budget-friendly bowl.
- Spicy kick: Add a pinch of red pepper flakes or a diced serrano chile to the broth while it simmers.
Chef Tips
- Cook the onions and garlic low and slow with the lid on. You want them soft and sweet, not browned.
- Add the seafood at the very end so it stays tender. Overcooked shrimp and scallops turn rubbery fast.
- Serve with crusty bread to soak up every last drop of that broth.
Ingredients
Directions
Combine onions and garlic and cook, covered, over low heat until soft, stirring frequently so they don’t scorch.
Add parsley, bell pepper, tomato sauce, wine, water, thyme, rosemary, salt, pepper and bay leaf and simmer, covered 1 hour.
Add crab or white fish, shrimp, scallops or clams and cook, covered, for 8 to 10 minutes or until scallops or clam shells open.
Discard any shells that do not open.
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