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Versatile Seafood Soup

April 10, 2012


This is a very simple & flavorful stock to prepare & it freezes perfectly.

Add whatever seafood you love, in any combination that suits you.

And if you like, add some sautéed spicy sausage, too, just before serving. Andouille or chorizo work particularly well and you don’t need much — just a little adds a lot of zing.

Garnish with scallions, fresh parsley, or even frozen peas.

The whole batch will serve 12 when you add 6 lbs of seafood.

Pictured are bay scallops, a few ounces of dried chorizo and some peas and scallion for garnish.

You’ll Need:

1/2 cup olive oil

1 large or 2 small onions, peeled & roughly chopped

4 stalks celery, roughly chopped

1 large green pepper, seeded & roughly chopped

2 bay leafs

1 tsp dried thyme

1/2 tsp fennel seeds

3 tsps minced garlic

3 generous pinches saffron (best quality you can find)

2 large boxes low sodium chicken broth

2 large cans whole peeled Italian tomatoes

2 cups dry white wine

1 tbs salt

2 tsp pepper

Italian bread

A little more olive oil

Diced scallion, minced parsley and/or defrosted frozen peas for garnish

A large soup pot

A large strainer or colander

A large bowl


1. Heat the olive oil in the soup pot, and add the onion, celery & green pepper. Sauté about 5 minutes, until the vegetables begin to soften.

2. Add the bay leaf, thyme, fennel seeds, garlic, & saffron & stir well.

3. Add the chicken broth, whole tomatoes & wine and bring to a boil.

4. Cover, reduce heat to low & simmer a few hours. The longer the better to extract the most flavor from the vegetables.

5. Pour the broth & cooked down vegetables through a colander set into a large bowl, and strain out the solids.

6. Return the broth to the pot, season with the salt & pepper and bring to a boil, covered.

7. Add 6 lbs of seafood and reduce heat to medium, cooking covered for about 5 minutes, or until the seafood is cooked through. (Note : If using clams and/or mussels in their shells, add them first, cook 2 minutes, add other seafood, cook another 5 minutes).

8. While the seafood is cooking drizzle slices of Italian bread with a little olive. Then pop under the broiler or in the toaster oven to brown.

9. Put the toasted bread at the bottom of the serving bowl. Ladle in seafood & broth. Toss in the browned sausage if using, and sprinkle with the scallion parsley and/or pea garnish.

10. Serve immediately.


From → Seafood

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