Courtesy of our friends at Star Clippers Cruise Line, check out this amazing recipe for Seafood Soup!
This delicious soup is a flavorful and aromatic with white fish, scallops, shrimp and mussels added in. It’s a quick & easy to make, impressive to serve for holidays, any regular evening meal, or get-togethers with friends!
INGREDIENTS:
1 leek (white and light green parts only)
2 tablespoons unsalted butter
1 fennel bulb (trimmed, halved and thinly sliced)
1 cup chopped small white onion
2/3 cup diced celery (2 large celery ribs)
Salt
Black pepper
2 cloves garlic (finely chopped)
2 teaspoons chopped oregano
2 teaspoons chopped thyme
½ teaspoon crushed red pepper flakes
1 cup dry white wine (such as Sauvignon Blanc)
4 cups low-sodium seafood or chicken broth
8 ounces clam juice
2 dried bay leaves
1 pound firm white fish* (cut into 1-inch chunks)
1 pound medium raw shrimp (peeled and deveined; 41-50 count)
1 pound scallops
1 pound mussels or clams
¼ cup chopped parsley
1 tablespoon lemon juice
Preparation:
Cut leek lengthwise into ¼-inch-thick slices; transfer to bowl, cover with cold water; let leeks rest 10 minutes; strain leeks from water
Heat butter in a large pot medium heat.
Add leek, fennel, onion, and celery; season with salt and pepper and cook, stirring frequently, until softened, 8–10 minutes.
Stir in garlic, oregano, thyme, and red pepper flakes and cook 1 minute.
Deglaze with wine, scraping up any browned bits.
Stir in broth, 4 cups water, clam juice and bay leaves.
Bring to a simmer and cook 10 minutes.
Season white fish with salt and pepper.
Stir in shrimp and mussels/clams; place fish and scallops on top of stew, cover, reduce heat to medium-low; simmer until mussels open and fish, scallops and shrimp are firm and opaque, about 5 minutes.
Discard bay leaves and stir in parsley, chopped fennel fronds, and lemon juice; season with salt to taste.
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See the original recipe by clicking here.