This is a great tasting hearty seafood soup made with halibut, littleneck clams and shrimp. It takes less than 20 minutes to prepare, peeling the shrimp is probably what takes the most time. Cod fish would work in place of halibut and you can easily substitute any shellfish for what is listed here.
I hope you try this recipe and enjoy it as much as we did.
Prep time: less than 20 minutes
Cooking time: about 15 minutes
1 tsp olive oil
2 chopped shallots
2 cloves of garlic
3 medium diced tomatoes
4 oz of white wine
1 cup of clam juice
2 cups of low-sodium vegetable stock
3/4 lb of halibut filet, skin removed cut into large pieces
1 lb of fresh shrimp, peeled and deveined
1 dozen littleneck clams
A pinch of saffron
1/4 cup of fresh chopped parsley
crusty bread for serving on the side (optional)
Add olive oil to a large heavy pot; over medium heat sautée shallots and garlic until translucent.
Add the tomatoes, wine, clam juice and the bone from the halibut if you have one. Add vegetable stock, saffron, fresh parsley and stir.
Add the clams, cover and cook 2 minutes, add the shrimp and fish and cook and additional 3 minutes, or until the shrimp turns pink and the clams open. Your soup is ready, serve with a crusty bread to dip into the juice and voila!
Nutrition info per serving (makes 4 servings):
Calories: 300, Fat: 6 gr, Carbs: 9 gr, Protein: 50 gr, Sugar: 1.5 gr, Sodium: 1023 mg