Hearty Mediterranean Seafood Soup

 A “hearty seafood soup” can mean many things—from a creamy chowder to a brothy cioppino. This recipe is a versatile, tomato-based Mediterranean-style soup that’s packed with flavor and a variety of seafood. It’s a complete meal in a bowl.

Hearty Mediterranean Seafood Soup

This soup is robust, aromatic, and brimming with the fresh taste of the sea. The key is building layers of flavor with a good base, then adding the seafood at the end so it cooks perfectly.

Yield: 4-6 servings
Prep time: 20 minutes
Cook time: 40 minutes

Ingredients

For the Flavor Base:

• 2 tbsp olive oil

• 1 large onion, chopped

• 2 celery stalks, chopped

• 2 carrots, chopped

• 4 cloves garlic, minced

• 1 fennel bulb, fronds reserved, bulb chopped (optional but highly recommended)

• 1 tsp dried oregano or thyme

• ½ tsp red pepper flakes (optional, for a little heat)

• 1 (6 oz) can tomato paste

• ½ cup dry white wine (like Sauvignon Blanc) or substitute with more broth

For the Broth:

• 1 (28 oz) can crushed tomatoes or diced tomatoes

• 4 cups fish stock or chicken broth (fish stock is ideal)

• 2 cups water

• 1 bay leaf

• Salt and black pepper to taste

For the Seafood (Use a mix of your favorites, about 1.5 lbs total):

• 1 lb firm white fish (like cod, halibut, or haddock), cut into 1-inch chunks

• ½ lb raw large shrimp (21/25 count), peeled and deveined

• ½ lb sea scallops

• 1 lb mussels or clams (scrubbed clean)

Finishing Touches:

• ¼ cup fresh parsley, chopped

• 2 tbsp fresh basil, chopped (or 1 tsp dried)

• Juice of 1 lemon

• Crusty bread for serving

Instructions

1. Build the Base: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, celery, carrots, and fennel (if using). Cook for 6-8 minutes, until softened. Add the garlic, oregano, and red pepper flakes, and cook for another minute until fragrant.

2. Create a Fond: Stir in the tomato paste and cook for 2-3 minutes, stirring constantly. This deepens its flavor and removes any tinny taste.

3. Deglaze: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer until reduced by half, about 2-3 minutes.

4. Simmer the Broth: Add the crushed tomatoes, fish stock, water, and bay leaf. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes to allow the flavors to meld. Season with salt and pepper.

5. Cook the Seafood (Timing is Key):

   • Increase the heat to medium. Add the firmest seafood first: the chunks of white fish. Simmer for 2 minutes.

   • Add the scallops, shrimp, and mussels/clams. Cover the pot and cook for 4-6 minutes, or until the shrimp are pink and cooked through, the scallops are opaque, and the mussels/clams have opened.

   • Discard any mussels or clams that do not open.

6. Finish and Serve: Turn off the heat. Gently stir in the fresh parsley, basil, and lemon juice. Taste and adjust seasoning.

7. Serve Immediately: Ladle the soup into large bowls, making sure everyone gets a generous mix of seafood. Serve with thick slices of crusty bread for dipping.

Tips for the Best Seafood Soup:

• Don’t Overcook the Seafood: Add the seafood last and cook just until opaque and tender. Overcooking will make it rubbery.

• Use a Variety of Textures: The combination of flaky fish, tender shrimp, and briny shellfish makes the soup more interesting.

• Make it Ahead: You can make the tomato-based broth (steps 1-4) up to 2 days in advance. Store it in the fridge and reheat it gently before adding the fresh seafood just before serving.

• Frozen Seafood is Fine: Thaw frozen seafood completely in the refrigerator before using. Pat it dry with paper towels.

• Spice it Up: Add a tablespoon of smoked paprika with the oregano for a deeper, smokier flavor.

Variations:

• Creamy Hearty Soup: For a richer, chowder-like version, stir in ½ to 1 cup of heavy cream or coconut milk during the last 5 minutes of cooking.

• Add Sausage: For a Creole/Cajun twist, brown ½ lb of sliced andouille sausage in the pot before step 1. Remove and set aside, then add it back with the seafood.

• Add Potatoes: For an even heartier soup, add 2 diced Yukon gold potatoes when you add the broth and simmer until tender, about 15 minutes, before adding the seafood.

Enjoy your delicious, restaurant-quality seafood soup