Mediterranean Seafood Soup
Seafood Soup
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Course: Soup
Cuisine: Mediterranean
Keyword: Seafood, Soup
Servings: 6 servings
Calories: 259kcal
Author: Chef Bill Collins

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
  • 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.
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