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
Serves:
Ingredients
- 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
Instructions
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Add olive oil to a large heavy pot. Over medium heat, sautée shallots and garlic until translucent.
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Add the tomatoes, wine, clam juice and the bone from the halibut if you have one.
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Add vegetable stock, saffron, and fresh thyme. Stir.
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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.
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Remove bone and serve with a crusty bread to dip into the juice.
Nutrition
- 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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