Halibut and Shellfish Soup
Indulge in a flavorful and robust seafood soup featuring tender halibut, succulent littleneck clams, and plump shrimp. Pair this delightful concoction with a slice of crusty bread, and you’ve got a satisfying meal that’s sure to please.
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Ingredients
- 1 tsp olive oil
- 2 chopped shallots
- 1 cup clam juice
- 2 cups vegetable stock
- 3/4 lb halibut filet
- 1 lb shrimp
- 1 dozen littleneck clams
- pinch of saffron
- 1/4 cup fresh chopped parsley
- crusty bread for serving on the side
- 3 medium diced tomatoes
- 2 cloves of garlic
- 4 oz dry white wine
Instructions
- 1
In a spacious, heavy-bottomed pot, pour in some olive oil and heat it over medium flame. Sauté the shallots and garlic until they become translucent.
- 2
Incorporate the diced tomatoes, wine, clam juice, and if available, the halibut bone into the pot.
- 3
Pour in the vegetable stock, add saffron and fresh thyme, then give it a good stir to combine all ingredients.
- 4
Introduce the clams to the mixture; cover the pot and let it cook for 2 minutes. Next, add the shrimp and halibut, cooking for an additional 3 to 5 minutes, or until the shrimp turns a lovely pink and the clams have opened up.
- 5
Take out the halibut bone and serve the soup alongside some crusty bread for dipping into the flavorful broth.