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seafood soup
seafood soup

seafood soup
seafood soup
Source
Ingredients:
1
Servings
  • 1
    item
     assorted seafood (shrimp, fish, mussels, clams, squid)
  • 1
    item
     aromatics (onion, garlic, celery)
  • 1
    item
     tomatoes (fresh or canned)
  • 1
    item
     seafood stock or broth
  • 1
    item
     white wine (optional)
  • 1
    item
     fresh herbs (parsley, dill, basil)
  • 1
    item
     olive oil or butter
  • 1
    item
     salt and pepper
  • 1
    item
     article
  • 1
    item
     embark on a culinary journey with seafood soup
seafood soup
Instructions:
  1. In a large pot, heat olive oil or melt butter over medium heat. Add diced onions, minced garlic, and chopped celery, and sauté until softened.
  2. Add chopped tomatoes to the pot and cook until they begin to break down and release their juices.
  3. Pour in seafood stock or broth, and add a splash of white wine if desired, to deglaze the pot and add depth of flavor.
  4. Bring the soup to a gentle simmer, then add the seafood, starting with the longer-cooking varieties like fish and shrimp, and adding more delicate seafood like mussels and clams towards the end.
  5. Cook the seafood until it is just cooked through and the shells of the mussels and clams have opened.
  6. Season the soup with salt and pepper to taste, and stir in chopped fresh herbs just before serving.
  • 1
    item
     assorted seafood (shrimp, fish, mussels, clams, squid)
  • 1
    item
     aromatics (onion, garlic, celery)
  • 1
    item
     tomatoes (fresh or canned)
  • 1
    item
     seafood stock or broth
  • 1
    item
     white wine (optional)
  • 1
    item
     fresh herbs (parsley, dill, basil)
  • 1
    item
     olive oil or butter
  • 1
    item
     salt and pepper
  • 1
    item
     article
  • 1
    item
     embark on a culinary journey with seafood soup
1
Servings
0

In a large pot, heat olive oil or melt butter over medium heat. Add diced onions, minced garlic, and chopped celery, and sauté until softened.

Add chopped tomatoes to the pot and cook until they begin to break down and release their juices.

Pour in seafood stock or broth, and add a splash of white wine if desired, to deglaze the pot and add depth of flavor.

Bring the soup to a gentle simmer, then add the seafood, starting with the longer-cooking varieties like fish and shrimp, and adding more delicate seafood like mussels and clams towards the end.

Cook the seafood until it is just cooked through and the shells of the mussels and clams have opened.

Season the soup with salt and pepper to taste, and stir in chopped fresh herbs just before serving.

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