Seafood Soup Recipe

Name: Seafood Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. scallops; 1 lb. mussels, scrubbed, no beards; 3/4 c. chopped celery; 1 tsp. saffron; 1 c. white wine; 1 tsp. thyme; salt and pepper to taste; 1 bay leaf; 1/8 c. basil; 1 lb. boneless, skinless white fish (tautog, monkfish); 1 1/2 c. chopped onion; 6 tomatoes, cubed; 6 c. water; 1 Tbsp. chopped garlic; 1/2 tsp. Tabasco sauce; 1/8 c. parsley; 2 Tbsp. olive oil

Servings: persons

1 lb. scallops
1 lb. mussels, scrubbed, no beards
3/4 c. chopped celery
1 tsp. saffron
1 c. white wine
1 tsp. thyme
salt and pepper to taste
1 bay leaf
1/8 c. basil
1 lb. boneless, skinless white fish (tautog, monkfish)
1 1/2 c. chopped onion
6 tomatoes, cubed
6 c. water
1 Tbsp. chopped garlic
1/2 tsp. Tabasco sauce
1/8 c. parsley
2 Tbsp. olive oil

1
Cut fish into 1-inch cubes.
2
Heat oil in pot; add onions, garlic and celery until wilted.
3
Add tomatoes, Tabasco and saffron and cook over high heat for 4 minutes.
4
Add wine, water, thyme, bay leaf, salt and pepper.
5
Bring to a boil and cook for 15 minutes. Add fish, mussels and scallops.
6
Bring to a boil and simmer for 10 minutes.
7
Stir in parsley and basil.

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1 lb. scallops, 1 lb. mussels, scrubbed, no beards, 3/4 c. chopped celery, 1 tsp. saffron, and more.

Yes, 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.

Seafood Soup

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