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Rustic Seafood Soup

Rustic Seafood Soup: A Cozy Comfort for Any Dinner Night

This Rustic Seafood Soup embodies both comfort and warmth, featuring clams, shrimp, and cod in a creamy, smoky broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Seafood
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons extra-virgin olive oil Butter can be used for a richer flavor.
  • 1 medium red onion Yellow onion works as a substitute.
  • 3 cloves garlic Fresh garlic is preferred, but minced works in a pinch.
  • 1 cup dry white wine Lemon juice can substitute for a non-alcoholic version.
  • 4 cups chicken stock Seafood stock deepens the seafood flavor.
  • 1 cup heavy cream Coconut milk is ideal for dairy-free option.
  • 1 can (15 oz) diced tomatoes Fresh tomatoes can be used when in season.
  • 1 teaspoon smoked paprika Regular paprika isn't a substitute.
For the Seafood
  • 1 pound littleneck clams Ensure they're fresh and scrubbed thoroughly.
  • 8 ounces shrimp Make sure the shrimp is thawed and deveined.
  • 8 ounces Alaska cod Other firm white fish can work as substitutes.
  • ¼ cup chopped parsley Fresh basil can be a flavorful alternative.
For Seasoning
  • to taste coarse salt Adjust based on the stock used.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Rustic Seafood Soup
  1. Soak the littleneck clams in cold salted water for 1 hour. Scrub the clams thoroughly under running water and discard any that remain open or are damaged.
  2. In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 1 diced red onion and 3 minced garlic cloves. Sauté for 3 to 5 minutes until onions are soft.
  3. Add the prepared clams and 1 cup of dry white wine. Cover the pot and steam the clams for 8 to 10 minutes, discarding any that remain closed.
  4. Remove the lid and stir in 4 cups of chicken stock, 1 cup of heavy cream, 1 teaspoon of smoked paprika, and 1 can of diced tomatoes. Simmer for 5 minutes.
  5. Add 8 oz of shrimp and 8 oz of cod, reduce heat, and let simmer for 8 minutes or until shrimp are pink and cod flakes beautifully.
  6. Stir in ¼ cup of chopped parsley and return steamed clams to the pot. Season with coarse salt to taste and serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 25gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 10mg

Notes

Use the freshest seafood possible for the best flavor. Store leftovers in the fridge for up to 3 days and reheat gently.

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