Ingredients
- 1 tablespoon olive oil
- 2 large carrots (peeled and finely diced)
- 2 celery stalks (finely diced)
- 1 onion (peeled and finely diced)
- 3 cloves garlic (peeled and minced)
- 1 tablespoon dried oregano
- 28 oz canned whole tomatoes
- 8 oz clam juice
- 4 cups fish stock (or chicken stock)
- 1 pinch saffron
- 3 red potatoes (diced small)
- 1 teaspoon dried basil
- 1½ pounds seafood (can include scallops, salmon, shrimp, haddock or almost anything. Cut into bite sized pieces)
- 1 pinch red pepper flakes (optional)
- 1 dash salt
- 1 dash pepper
Instructions
- Preheat a large soup pot, over a medium heat, and add the olive oil, then the carrots, celery, and onion. Sauté for 5-8 minutes, or until the vegetables start to cook through. Add the garlic, and continue to cook for 30 seconds, or until it becomes fragrant. Stir in the oregano
- Add the tomatoes, crushing them by hand. Add the clam juice, stock, and saffron, and bring to a simmer, covered.
- Add the potatoes and basil, and cover and simmer, for 8-10 minutes, or until the potatoes are almost cooked through
- Add the seafood, and continue to simmer for just a few minutes, until it’s cooked through
- Season to taste with red pepper flakes (start with a small pinch of flakes), salt and pepper
Notes
Makes approximately 6-8 servings. Serve with crusty or garlic bread.
Nutrition Facts
Mediterranean Seafood Soup
Amount per Serving
Calories
259
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
1262
mg
55
%
Potassium
1495
mg
43
%
Carbohydrates
46
g
15
%
Fiber
6
g
25
%
Sugar
9
g
10
%
Protein
11
g
22
%
Vitamin A
4267
IU
85
%
Vitamin C
34
mg
41
%
Calcium
179
mg
18
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.