Dive into the flavors of the sea with our Savory Halibut and Shellfish Soup. This rich and aromatic soup combines tender halibut, succulent shrimp, and briny clams in a delicate broth infused with saffron and white wine. Perfect for a cozy dinner or a special occasion, this soup brings the taste of coastal dining to your table.
In our family, this Halibut and Shellfish Soup has become a cherished meal, especially on chilly evenings. The first time I made it, my husband couldn’t stop raving about the complex flavors, and my kids eagerly dipped their crusty bread into the flavorful broth. Now, it’s our go-to recipe for a heartwarming, seafood-rich dinner that always delights.
Why This Halibut and Shellfish Soup?
1. Fresh and Flavorful Ingredients: Using fresh halibut, shrimp, and clams ensures a vibrant and rich taste that stands out in every bite.
2. Nutrient-Rich: Packed with protein from the seafood and nutrients from the tomatoes and vegetable stock, this soup is both healthy and satisfying.
3. Elegant yet Easy: Despite its sophisticated flavors, this soup is surprisingly easy to prepare, making it perfect for both weeknight meals and dinner parties.
4. Versatile Pairings: Serve this soup with crusty bread for dipping or pair it with a light salad for a complete meal.
Ingredients
- 5ml (1 tsp) olive oil
- 2 shallots, chopped
- 2 garlic cloves, minced
- 3 medium tomatoes, diced
- 120ml (4 oz) dry white wine
- 240ml (1 cup) clam juice
- 480ml (2 cups) vegetable stock
- 340g (¾ lb) halibut filet, skin removed and cut into large pieces
- 450g (1 lb) shrimp, peeled and deveined
- 12 littleneck clams
- Pinch of saffron
- 60ml (¼ cup) fresh parsley, chopped
- Crusty bread for serving (optional)
Directions
- Heat the olive oil in a large heavy pot over medium heat. Add the chopped shallots and minced garlic, sautéing until they become translucent and fragrant.
- Stir in the diced tomatoes, dry white wine, clam juice, and the halibut bone if available. Let the mixture simmer for a few minutes.
- Add the vegetable stock and a pinch of saffron, stirring well to combine.
- Place the clams into the pot, cover, and cook for about 2 minutes until they begin to open.
- Add the shrimp and halibut pieces to the pot, cooking for an additional 3-5 minutes or until the shrimp turns pink and the clams are fully open.
- Remove and discard the halibut bone, if used. Garnish the soup with fresh chopped parsley.
- Serve hot, accompanied by crusty bread for dipping into the delicious broth.
Notes
- Substitutions: If halibut is not available, you can substitute with another firm white fish like cod or haddock.
- Saffron: A pinch of saffron adds a unique flavor and color to the broth, but it can be omitted if unavailable.
- Wine: For a non-alcoholic version, replace the white wine with additional vegetable stock.
- Clam Juice: If clam juice is hard to find, you can use fish stock or chicken broth as a substitute.
- Cooking Tips: Make sure not to overcook the seafood; the shrimp should be pink and the clams open, indicating they are perfectly done.
