This hearty fish soup is packed with flavor. An easy seafood stew recipe that can be ready and on your dinner table in less than 30 minutes. The soup is filled with cod fillets, shrimp, mixed vegetables in a rich tomato broth.
8 ozclam juice, *or homemade seafood stock, see notes below*
½teaspoondried thyme
1teaspoonsalt, (add more according to your liking)
(optional) ¼teaspooncrumbled saffron threads, (soaked in a small amount of hot water for 5 minutes)
Instructions
In a large pot, heat the oil over moderate heat. Saute the onion, celery, and carrots for about 8 minutes.
Add the garlic, and keep stirring for about 1 minute.
Add the parsley, and keep stirring for about 2 minutes.
Add the white wine into the pot; cook until it almost evaporates.
Stir in clam juice, water, crushed tomatoes, saffron, and thyme. Bring to a boil. Reduce the heat and simmer, uncovered for 10 minutes or until the soup reaches your desired consistency and taste. Adjust seasoning if needed.
Add fish, then shrimp, and cook for about 3 minutes or until fully cooked.
Remove from the heat. Serve with hot sauce and enjoy!
Notes
An optional step to make your own seafood stock from shrimp shells instead of using clam juice.Put rinsed shrimp shells and water in a small pot; bring it to a boil. Reduce the heat and simmer, covered for 15 minutes. Strain the shrimp stock into a bowl. Discard the shells. Use this shrimp stock as a replacement for clam juice.