Hearty Seafood Soup
Dive into the comforting depths of Hearty Seafood Soup, a flavorful medley of fresh ocean delights combined with vibrant vegetables and aromatic herbs. This irresistible dish starts with a sauté of onion, garlic, celery, and sweet red bell pepper, then builds richness with a splash of dry white wine and a base of robust fish stock. Tender shrimp, succulent mussels, and flaky white fish fillets are gently simmered to perfection, creating a seafood lover's dream. With hints of thyme, bay leaf, and a finishing touch of fresh parsley, every spoonful bursts with balanced, savory goodness. Perfect for cozy dinners or elegant gatherings, this seafood soup is served hot with a squeeze of lemon for a bright, tangy lift. Ready in just an hour, it’s a wholesome recipe that blends heartwarming flavors with restaurant-quality sophistication.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 2 stalks, sliced celery
- 1 large, sliced carrot
- 1 medium, diced red bell pepper
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 4 cups fish stock
- 1 can (14 ounces) diced tomatoes
- 1 whole bay leaf
- 2 sprigs fresh thyme
- 8 ounces, peeled and deveined shrimp
- 8 ounces, cleaned mussels
- 8 ounces, cut into pieces white fish fillets
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh parsley
- 1 cut into wedges lemon
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic, sliced celery, and carrot. Cook for another 5 minutes until softened.
Add the diced red bell pepper and tomato paste, stirring well to combine with the vegetables.
Pour in the dry white wine, scraping the bottom of the pot to deglaze.
Let the wine reduce slightly, about 2 minutes.
Add the fish stock, diced tomatoes, bay leaf, and thyme sprigs. Stir and bring to a simmer.
Simmer the soup for 15 minutes to develop the flavors.
Add the shrimp, mussels, and fish pieces to the pot.
Season with salt and black pepper, stirring gently to combine.
Cover the pot and cook for another 7-10 minutes, until the seafood is cooked through and the mussels have opened.
Discard any unopened mussels.
Remove the bay leaf and thyme sprigs from the pot.
Stir in the chopped fresh parsley.
Serve the soup hot, accompanied by lemon wedges on the side for squeezing and additional flavor.
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 6276 mg | 273% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 31.0 g | ||
| Protein | 152.8 g | 306% | |
| Vitamin D | 11.6 mcg | 58% | |
| Calcium | 629 mg | 48% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 4279 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
