Whole30 Hearty Seafood Soup
Dive into the flavors of the ocean with this Whole30 Hearty Seafood Soup, a nourishing and delicious meal that's perfect for clean eating and packed with protein. Loaded with tender chunks of white fish, juicy shrimp, and delicate scallops, this soup boasts a vibrant base of fish stock, diced tomatoes, and aromatic vegetables like onion, celery, and carrot. Seasoned with fresh thyme, a hint of red pepper flakes, and a zesty splash of lemon juice, this comforting soup is both wholesome and robust in flavor. Ready in just an hour, it’s a one-pot wonder that’s ideal for cozy weeknight dinners or impressing guests. Gluten-free, dairy-free, and Whole30-approved, this seafood soup is a must-try for anyone seeking health-conscious recipes without sacrificing taste!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 carrot, diced
- 3 garlic cloves, minced
- 14.5 ounces diced tomatoes (canned, unsalted)
- 4 cups fish stock
- 2 bay leaves
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon red pepper flakes
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 pound white fish fillets (such as cod or halibut), cut into bite-sized pieces
- 0.5 pound medium shrimp, peeled and deveined
- 0.5 pound scallops
- 2 tablespoons fresh parsley, chopped
- 1 lemon, juiced
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until translucent.
Stir in the diced celery and carrots and cook for another 5 minutes, stirring occasionally.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the diced tomatoes and fish stock. Stir to combine.
Add the bay leaves, thyme, red pepper flakes, sea salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
Add the white fish, shrimp, and scallops to the pot.
Continue to simmer the soup for another 10 minutes, or until the seafood is cooked through and opaque.
Remove the bay leaves from the soup.
Stir in the chopped parsley and lemon juice just before serving.
Ladle the soup into bowls and serve warm.
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 5640 mg | 245% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 34.2 g | ||
| Protein | 188.5 g | 377% | |
| Vitamin D | 32.8 mcg | 164% | |
| Calcium | 487 mg | 37% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 5210 mg | 111% | |
*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.
