Mediterranean Seafood Soup


1 tablespoon olive oil

2 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

1 28 oz can whole tomatoes

1 8 oz bottle clam juice

4 cups fish or chicken stock

1 pinch saffron

3 red potatoes, diced small

1 teaspoon dried basil

1 – 1 ½ pounds seafood, which can include scallops, salmon, shrimp, haddock, or almost anything.  Cut them into bite-sized pieces.

Red pepper flakes (optional)

salt and pepper to taste

  1. 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
  2. Add the tomatoes, crushing them by hand. Add the clam juice, stock, and saffron, and bring to a simmer, covered.
  3. Add the potatoes and basil, and cover and simmer, for 8-10 minutes, or until the potatoes are almost cooked through
  4. Add the seafood, and continue to simmer for just a few minutes, until it’s cooked through
  5. Season to taste with red pepper flakes (start with a small pinch of flakes), salt and pepper

Makes approximately 6-8 servings.

Serve with crusty bread, or garlic bread