Romantic Seafood Soup for Two
Indulge in the ultimate date-night delight with this Romantic Seafood Soup for Two—a luxurious, creamy dish that's perfect for sharing. Brimming with tender salmon, succulent shrimp, and fresh mussels, this soup is infused with the delicate flavors of white wine, garlic, and herbs, creating a harmonious blend of richness and freshness. The velvety texture of heavy cream balances the light yet savory fish stock, while a hint of lemon adds a bright, zesty finish. Ready in just 40 minutes, this elegant soup is not only quick and easy to prepare but also beautifully versatile, pairing perfectly with crusty bread or classic crackers. Impress your loved one with this show-stopping seafood soup that’s made for special moments. Perfect for Valentine's Day, anniversaries, or any romantic evening at home!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium shallot, finely chopped
- 2 cloves garlic cloves, minced
- 1 medium celery stalk, finely chopped
- 1 cup dry white wine
- 2 cups fish stock (or substitute with chicken stock)
- 0.5 cup heavy cream
- 6 ounces fresh salmon filet, cut into bite-sized pieces
- 6 pieces large shrimp, peeled and deveined
- 6 pieces fresh mussels, cleaned
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil and butter in a medium-sized pot over medium heat until the butter is melted and sizzling.
Add the chopped shallot, garlic, and celery. Sauté for 3-5 minutes until the vegetables are softened and fragrant.
Pour in the white wine and cook for 2-3 minutes to let the alcohol evaporate, stirring occasionally.
Add the fish stock and bring the mixture to a gentle simmer.
Stir in the heavy cream and continue to simmer on low heat for another 5 minutes.
Gently add the salmon pieces, shrimp, and mussels to the pot. Cover and cook for 5-7 minutes, or until the seafood is fully cooked and the mussels have opened (discard any unopened mussels).
Season the soup with salt, black pepper, and lemon juice. Stir in the chopped parsley and dill.
Ladle the soup into bowls and serve immediately with crusty bread or crackers on the side for dipping.
Garnish with an extra sprinkle of fresh parsley or dill for an added touch of elegance.
Nutrition Facts
Calories |
1562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 2103 mg | 91% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.2 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 24.4 mcg | 122% | |
| Calcium | 235 mg | 18% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1891 mg | 40% | |
*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.
