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Seafood Soup


  • 1tsp olive oil

  • 2 chopped shallots

  • 2 cloves of garlic

  • 3 medium diced tomatoes

  • 4oz cup of white wine

  • 1 cup clam juice

  • 2 cups vegetable stock

  • 3/4 lb skinless and sliced halibut filet

  • 1 lb shrimp - peeled deveined fresh shrimp

  • 1 dozen littleneck clams

  • Pinch of saffron

  • 1/4 cup fresh chopped parsley


  1. Add olive oil to a large heavy pot and cook over medium heat.

  2. Saute shallots and garlic until translucent.

  3. Add tomatoes, wine, clam juice and the bone from the halibut if you have one.

  4. Add vegetable stock, saffron, fresh thyme and stir.

  5. Add the clams, cover and cook for 2mins.

  6. Add the shrimp and fish and cook for additional 3mins, or until the shrimp turns pink and the clams open.

  7. Remove fish bone and serve with a crusty bread.

Adapted from Skinny Taste

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