Smoky Tomato and Seafood Soup
Dive into a bowl of bold, coastal flavor with this Smoky Tomato and Seafood Soup, a vibrant medley perfect for seafood lovers. This hearty yet elegant dish combines tender shrimp, plump scallops, and chunks of flaky white fish simmered in a rich, smoky tomato broth infused with smoked paprika, garlic, and a splash of dry white wine. Balanced with the subtle heat of crushed red pepper flakes and the depth of seafood stock, each spoonful bursts with layers of savory goodness. Ready in under an hour, this soup is a comforting option for weeknight dinners or an impressive centerpiece for special occasions. Serve it topped with fresh parsley and a squeeze of lemon for a refreshing citrus twist. Both nourishing and luxurious, this seafood soup is a one-pot wonder that will transport you straight to the shores with its irresistible aroma and flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 teaspoons smoked paprika
- 0.5 teaspoons crushed red pepper flakes
- 28 ounces canned crushed tomatoes
- 4 cups seafood or fish stock
- 0.5 cups dry white wine
- 1 leaf bay leaf
- 12 ounces shrimp, peeled and deveined
- 8 ounces scallops, patted dry
- 8 ounces firm white fish (e.g., cod or halibut), cut into 1-inch chunks
- 2 tablespoons fresh parsley, chopped (for garnish)
- to taste salt
- to taste black pepper
- 4 pieces lemon wedges (optional for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic, smoked paprika, and crushed red pepper flakes, and cook for another minute until fragrant.
Add the crushed tomatoes, seafood stock, white wine, and bay leaf. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low and let it cook for 20 minutes to allow the flavors to meld together.
Season the soup base with salt and black pepper to taste.
Increase the heat to medium and gently add the shrimp, scallops, and fish chunks to the pot. Simmer for 5-8 minutes, or until the seafood is cooked through and opaque.
Remove the bay leaf and discard.
Ladle the soup into bowls and garnish with fresh parsley.
Serve immediately with lemon wedges on the side, if desired. Enjoy!
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 895 mg | 298% | |
| Sodium | 7253 mg | 315% | |
| Total Carbohydrate | 88.3 g | 32% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 41.0 g | ||
| Protein | 198.2 g | 396% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 540 mg | 42% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 5645 mg | 120% | |
*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.
