Halibut and Shellfish Soup Recipe

Halibut and Shellfish Soup Recipe

How To Make Halibut and Shellfish Soup

Cold winter nights call for hot soup. This healthy and light shellfish soup is made with halibut, little neck, clams, and shrimp.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 1tspolive oil
  • 2shallots,chopped
  • 2garlic cloves
  • 3medium tomatoes,divced
  • 4ozdry white wine
  • 1cupclam juice
  • 2cupsvegetable stock
  • ¾lbhalibut filet,skin removed cut into large pieces
  • 1lbshrimp,peeled deveined fresh shrimp
  • 1dozenlittleneck clams
  • pinchsaffron
  • ¼cupfresh parsley,chopped
  • Crusty bread,for serving on the side, optional


  1. Add olive oil to a large heavy pot. Over medium heat, sautée shallots and garlic until translucent.

  2. Add the tomatoes, wine, clam juice and the bone from the halibut if you have one.

  3. Add vegetable stock, saffron, and fresh thyme. Stir.

  4. Add the clams; cover and cook for 2 minutes. Add the shrimp and fish, and cook for 3 to 5 minutes, or until the shrimp turns pink and the clams open.

  5. Remove bone and serve with a crusty bread to dip into the juice.


  • Calories: 286.33kcal
  • Fat: 4.11g
  • Saturated Fat: 0.82g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 1.55g
  • Polyunsaturated Fat: 0.89g
  • Carbohydrates: 12.78g
  • Fiber: 2.26g
  • Sugar: 5.13g
  • Protein: 43.20g
  • Cholesterol: 197.61mg
  • Sodium: 1367.88mg
  • Calcium: 119.18mg
  • Potassium: 887.96mg
  • Iron: 4.76mg
  • Vitamin A: 175.87µg
  • Vitamin C: 20.77mg
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