Dinner

Halibut and Shellfish Soup

Saffron perfumes a fragrant broth of shallots, garlic, tomatoes, white wine, clam juice, and vegetable stock. Tender chunks of halibut, sweet shrimp, and briny littleneck clams simmer until the clams open and every bite tastes of the sea.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Halibut and Shellfish Soup
Total
27 min
Prep
15 min
Cook
12 min
Serves
4

Nutrition per Serving

Calories
300
Protein
50g
Carbs
9g
Fat
6g
Fiber
1g
Sugar
2g
Sodium
1023mg

Ingredients

  • 1 tsp olive oil
  • 2 chopped shallots
  • 2 clove of garlic
  • 3 medium diced tomatoes
  • 4 oz dry white wine
  • 1 cup clam juice
  • 2 cup vegetable stock
  • 3/4 lb halibut filet (skin removed cut into large pieces)
  • 1 lb shrimp (peeled deveined fresh shrimp)
  • 1 dozen littleneck clams
  • pinch of saffron
  • 1/4 cup fresh chopped parsley
  • crusty bread for serving on the side (optional)

Instructions

  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, fresh thyme and stir.
  4. Add the clams; cover and cook 2 minutes, add the shrimp and fish and cook and additional 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.