Smoky Tomato and Seafood Soup Recipe

Name: Smoky Tomato and Seafood Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 plum tomatoes, ripe or 1 (15 ounce) can diced fire-roasted tomatoes, undrained; 3 tablespoons olive oil; 3 large shallots, finely chopped; 1 leek, trimmed, chopped; 1 red bell peppers, seeded, chopped or 1 bottled roasted red pepper, diced; 6 garlic cloves, finely chopped; 1 quart vegetable broth; 8 ounces clam juice or 8 ounces water; ½ cup dry white wine; ¼ cup tomato paste; 1 teaspoon sea salt (or to taste); ¾ teaspoon paprika (smoked sweet Spanish ); 24 clams, cherrystones, scrubbed clean; 12 lb shrimp, peeled, deveined (26-30 count); 1 lb white fish fillet (boneless, skinless, white-fleshed); 12 lb bay scallop

Servings: persons

10 plum tomatoes, ripe or 1 (15 ounce) can diced fire-roasted tomatoes, undrained
3 tablespoons olive oil
3 large shallots, finely chopped
1 leek, trimmed, chopped
1 red bell peppers, seeded, chopped or 1 bottled roasted red pepper, diced
6 garlic cloves, finely chopped
1 quart vegetable broth
8 ounces clam juice or 8 ounces water
½ cup dry white wine
¼ cup tomato paste
1 teaspoon sea salt (or to taste)
¾ teaspoon paprika (smoked sweet Spanish )
24 clams, cherrystones, scrubbed clean
12 lb shrimp, peeled, deveined (26-30 count)
1 lb white fish fillet (boneless, skinless, white-fleshed)
12 lb bay scallop

1
If using fresh tomatoes - heat the broiler to high; put tomatoes on a foil-lined baking sheet.
2
Broil 6 inches from the heat source, turning occasionally, until the skin is lightly charred on all sides, 10-12 minutes.
3
Cool, peel and chop coarsely, collecting all the juices.
4
Heat the oil in a 4- to 5-quart Dutch oven or deep saucepan.
5
Cook the shallots and leek until soft, about 4 minutes.
6
Stir in the red pepper and garlic; cook 1 minute.
7
Add the tomatoes, broth, clam juice, wine, tomato paste, salt and paprika.
8
Simmer 15 minutes.
9
Add the scrubbed clams; cook 3 minutes.
10
Add the shrimp and fish; cook 2 minutes.
11
Add the scallops; cook 1 minute or until all fish is opaque but still tender.
12
Ladle the soup into wide serving bowls.
13
Place a dollop of aioli into the center.
14
Sprinkle with parsley and chives.

1730

kcal

Calories

Fat

Carbs

339

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 16 ingredients. The key ingredients include: 10 plum tomatoes, ripe or 1 (15 ounce) can diced fire-roasted tomatoes, undrained, 3 tablespoons olive oil, 3 large shallots, finely chopped, 1 leek, trimmed, chopped, and more.

Yes, Smoky Tomato and 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!

Smoky Tomato and Seafood Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions