Chilean Seafood Soup Recipe

Name: Chilean Seafood Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 3 leeks, white and tender green parts only, thinly sliced; 1 large onion, halved and thinly sliced; 1 carrot, thinly sliced; 2 garlic cloves, minced; 3 tomatoespeeled, seeded and coarsely chopped; 1 red bell pepper, thinly sliced; 1/2 teaspoon dried oregano; 1/2 teaspoon paprika; 1 bay leaf; 3 cups bottled clam juice diluted with 2 cups water; 1 cup Chilean Sauvignon Blanc; Salt and freshly ground pepper; 6 medium Yukon Gold potatoes, peeled and quartered; 1 pound skinless Chilean sea bass fillet, about 1 inch thick, cut into 6 chunks; 24 mussels, scrubbed and debearded; 12 littleneck clams, scrubbed; 12 medium shrimp, shelled and deveined; 1/4 cup minced cilantro or parsley; 1/4 cup thinly sliced scallion greens

Servings: persons

3 tablespoons olive oil
3 leeks, white and tender green parts only, thinly sliced
1 large onion, halved and thinly sliced
1 carrot, thinly sliced
2 garlic cloves, minced
3 tomatoespeeled, seeded and coarsely chopped
1 red bell pepper, thinly sliced
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1 bay leaf
3 cups bottled clam juice diluted with 2 cups water
1 cup Chilean Sauvignon Blanc
Salt and freshly ground pepper
6 medium Yukon Gold potatoes, peeled and quartered
1 pound skinless Chilean sea bass fillet, about 1 inch thick, cut into 6 chunks
24 mussels, scrubbed and debearded
12 littleneck clams, scrubbed
12 medium shrimp, shelled and deveined
1/4 cup minced cilantro or parsley
1/4 cup thinly sliced scallion greens

1
Heat the olive oil in a large enameled cast-iron casserole.
2
Add the leeks, onion, carrot and garlic and cook over moderately low heat until softened but not browned, about 10 minutes.
3
Add the tomatoes, bell pepper, oregano, paprika and bay leaf and cook, stirring, for another 3 minutes.
4
Pour in the diluted clam juice and wine and season with salt and pepper.
5
Cover and simmer over low heat for 20 minutes.
6
Meanwhile, in a medium saucepan, boil the potatoes in salted water until tender, about 15 minutes; drain.
7
Bring the soup to a boil.
8
Add the cooked potatoes, sea bass, mussels, clams and shrimp.
9
Cover and simmer over moderate heat until the clams and mussels open; remove them with tongs as they are done.
10
Continue cooking until all of the fish is cooked through, about 8 minutes total.
11
Return the clams and mussels to the casserole.
12
Sprinkle with the minced cilantro and scallions and serve.

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 tablespoons olive oil, 3 leeks, white and tender green parts only, thinly sliced, 1 large onion, halved and thinly sliced, 1 carrot, thinly sliced, and more.

Yes, Chilean Seafood Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilean Seafood Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions