Savory Halibut and Shellfish Soup

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

1. 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.
2. Stir in the diced tomatoes, dry white wine, clam juice, and the halibut bone if available. Let the mixture simmer for a few minutes.
3. Add the vegetable stock and a pinch of saffron, stirring well to combine.
4. Place the clams into the pot, cover, and cook for about 2 minutes until they begin to open.
5. 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.
6. Remove and discard the halibut bone, if used. Garnish the soup with fresh chopped parsley.
7. 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.