There is something extraordinarily heart-warming about spicy fish and seafood soup. The eclectic combination of fish and seafood simmers into a comforting broth infused with a delightfully aromatic flavor and a subtle kick of spice that complements this soup beautifully.
What I love most about this recipe is how easy it is to make in a little over an hour. The soup is incredibly flavorful and looks like it came off the menu of a very exclusive restaurant. It's definitely a recipe to serve when you want to make a big impression!
This recipe is also very versatile. You can swap out some of the fish and seafood ingredients for the ones you like best. Not a mussel or clam fan? Exchange it for scallops or crab claws, replace the salmon for your favorite fish. Use your imagination when choosing the your substitutes. The flavor might change a bit from the original recipe but will still be delicious!
| Prep Time | 30 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
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- 1/4 cup olive oil
- 3/4 teaspoon crushed red pepper
- 3-4 cloves garlic minced
- 8 ounces sliced mushrooms
- 1 large red bell pepper sliced into 3/4-inch pieces
- 2 stalks celery chopped
- 1 medium jalapeno pepper seeded and thinly sliced
- 2 medium potatoes, peeled cut into 3/4-inch cubes
- 15wn ounce can diced tomatoes
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cup white wine
- 4 cups fish or vegetable broth
- 1/2 pounds cleaned clams
- 1 pound cleaned mussels
- 1 1/2 pounds salmon or any firm fish, cut into 1-inch pieces
- 1 pound cllopsor medium shrimp tail off
Ingredients
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- Prepare the ingredients while the shellfish soak for 30 minutes in a bowl of cold saltwater.
- Heat the oil in a soup pot over medium heat. Add the garlic and crushed red pepper, sautéing 30 seconds to infuse the oil. Add the mushrooms and continue to sauté for 3 minutes.
- Add the red peppers, celery, potatoes, and jalapeños, sautéing for 3 minutes. Add in the diced tomatoes, bay leaf, salt, and pepper, sautéing for an additional 5 minutes.
- Add the wine and sauté for 2 minutes before adding the broth. Reduce the heat to low, cover, and simmer for 10 minutes.
- Add the clams and mussels into the soup. Cover, increase the heat to medium-low, cooking 5 to 7 minutes or until the clams and mussel shells have opened. Remove and discard the clams and mussels that did not open.
- Add the salmon or fish and cook 3 minutes before adding the scallops and shrimp and cooking an additional 2 minutes. Remove the pot from the heat, discard the bay leaves before serving. Serve with garlic toast.
It is essential to clean your shellfish well to prevent sand from cooking into the soup. Just rinse the clams and mussels, soaking them in a bowl of cold salted water for 30 minutes or more. Mussels sometimes have small fibrous “beards,” that should be cut off. Scrub any remaining sediment from the shells before adding to the soup.
Did You Know?
A clam can live close to 35 years if it is not eaten.