Very Fishy Soup
Dive into a bowl of coastal flavors with this hearty and aromatic Very Fishy Soup. Packed with the ocean's bounty—tender chunks of white fish, juicy shrimp, and briny mussels or clams—this seafood lover's dream is simmered in a rich broth of vegetable stock, dry white wine, and fresh aromatics like garlic, onion, and celery. Diced carrots and tomatoes add a touch of sweetness, while a squeeze of fresh lemon juice and a sprinkle of parsley provide bright, zesty notes that balance the dish beautifully. Perfect as a warming appetizer or a satisfying main course, this one-pot soup is as comforting as it is elegant. Serve it hot with crusty bread for an irresistible experience. Ideal for weeknight dinners or a cozy dinner party, this recipe celebrates the freshness of the sea in every spoonful!
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Recipe Information
Ingredients
- 500 g white fish fillets (e.g., cod, haddock)
- 250 g shrimp, peeled and deveined
- 500 g mussels or clams, cleaned
- 1 L vegetable stock
- 125 ml dry white wine
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 2 large tomatoes, chopped
- 1 whole bay leaf
- 2 tbsp fresh parsley, chopped
- 0.5 fruit lemon, juiced
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 1 loaf crusty bread (optional, for serving)
Instructions
Start by cleaning and preparing your seafood. Cut the white fish fillets into large chunks and set aside.
Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, celery, and carrot. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Stir in the chopped tomatoes, and cook for another 2-3 minutes until they start to break down.
Pour in the vegetable stock and white wine. Add the bay leaf, salt, and black pepper. Bring the mixture to a gentle simmer.
Add the mussels or clams to the pot, cover with a lid, and cook for 5 minutes. Discard any mussels or clams that do not open.
Carefully stir in the white fish pieces and shrimp. Cook for an additional 5-7 minutes until the fish flakes easily and the shrimp turn pink and opaque.
Remove the pot from heat and stir in the lemon juice and chopped parsley. Taste and adjust seasoning if needed.
Serve the Very Fishy Soup hot, with crusty bread on the side for dipping if desired. Enjoy!
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 2060 mg | 90% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 10.4 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 255 mg | 20% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1865 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.
