Hearty Seafood Soup
Ingredients:
2 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 celery stalk, chopped
1 carrot, diced
1 tsp paprika
½ tsp red pepper flakes (optional for heat)
1 tsp dried thyme or Italian seasoning
1 tbsp tomato paste
1 (14 oz) can diced tomatoes
4 cups seafood or chicken broth
½ cup dry white wine (optional, or sub with more broth)
1 bay leaf
Salt and pepper to taste
Seafood Add-ins (adjust to your taste):
½ lb shrimp, peeled and deveined
½ lb white fish (cod, tilapia, or halibut), cut into chunks
½ lb mussels or clams, cleaned
½ lb scallops or calamari rings (optional)
Optional Garnish:
Fresh parsley, chopped
Lemon wedges
Crusty bread or garlic toast
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🧑🍳 Instructions:
1. Sauté the vegetables:
Heat olive oil in a large pot over medium heat. Add onion, garlic, celery, and carrot. Cook until softened, about 5–6 minutes.
2. Season and simmer:
Stir in paprika, red pepper flakes, thyme, and tomato paste. Cook for 1 minute. Add diced tomatoes, broth, wine (if using), and bay leaf. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
3. Add seafood:
Start with firmer seafood like fish and scallops, then after 5 minutes add shrimp and mussels/clams. Cover and simmer for another 5–7 minutes, or until mussels open and shrimp are pink and cooked through. Discard any mussels that don’t open.
4. Finish and serve:
Remove bay leaf. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot with lemon wedges and crusty bread.