Savory Seafood Soup Recipe

Seafood Soup Recipe

If you're a fan of seafood, you're sure to like this recipe for savory seafood soup. Plus it's great for feeding a group. It makes 6 servings. 


  • 1/4 cup extra-virgin Olive Oil 
  • 1 medium-sized Spanish Onion, diced into 1/2-inch pieces 
  • 8 Garlic Cloves, thinly sliced 
  • 2 tsp. Tomato Paste
  • 2 tsp. fresh Thyme Leaves 
  • 1/4 tsp. Saffron Threads
  • 1 tsp. Crushed Red Pepper Flakes
  •  1 1/4 cups "certified organic" low-sodium Vegetable Broth
  • 1 1/4 cups Water 
  • 1 1/2 cups dry White Wine 
  • 1/4 cup distilled White Vinegar 
  • 3 medium-sized Plum Tomatoes, coarsely chopped, with their juice
  • 1 cup Tomato Juice 
  • 18 small Clams or 9 regular Cams (about 1 lb.) *
  • 12 Mussels (about 12 oz.) bearded *
  • 1 1/2 lbs. Bass or Snapper, cut into 1-inch cubes 
  • 6 medium to large-sized Shrimp, tail on, peeled, deveined, and cut in half lengthwise. 
  • 1 tbsp. extra-virgin Olive Oil 
  • 3 tbsp. fresh flat-leaf Parsley Leaves, chopped 


  1. Heat the olive oil in a heavy-bottomed soup pot over medium heat. Add the onion and garlic and cook until softened but not browned (about 4 minutes) 
  2. Add the tomato paste, thyme, saffron, and red pepper flakes. 
  3. Cook and stir to coat the other ingredients with the tomato paste, for about 3 minutes. 
  4. Add the vegetable broth diluted with 1 1/4 cups water, wine, vinegar, tomatoes, and tomato juice, and bring to a simmer, then lower the heat and let simmer for 15 minutes. 
  5. Add the clams and mussels, submerging them with a spoon, and cook, uncovered until they open (about 5 minutes); discard any that do not open. 
  6. Add the fish and shrimp to the pot, gently poaching them until the fish is opaque and the shrimp are firm and pink, (about 3-4 minutes) 
  7. Divide the stew amount into 6 wide, shallow bowls. Drizzle some olive oil and scatter some parsley over each serving. 

* Scrubbed under cold running water. 


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