Description
A great tasting hearty seafood and shellfish soup made with halibut, littleneck clams and shrimp. Serve this with a crusty piece of bread and you have yourself a complete meal.
Yield: 4servings | Serving Size: 1large bowl
Ingredients
1tspolive oil
2chopped shallots
2clovesof garlic
3medium diced tomatoes
4ozdry white wine
1cupclam juice
2cupsvegetable stock
3/4lbhalibut filet, skin removed cut into large pieces
1lbshrimp, peeled deveined fresh shrimp
1dozen littleneck clams
pinchof saffron
1/4cupfresh chopped parsley
crusty bread for serving on the side, optional
Instructions
- Add olive oil to a large heavy pot; over medium heat sautée shallots and garlic until translucent.
- Add the tomatoes, wine, clam juice and the bone from the halibut if you have one.
- Add vegetable stock, saffron, fresh thyme and stir.
- 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.
Remove bone and serve with a crusty bread to dip into the juice.
Last Step:
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Nutrition
Serving: 1large bowl, Calories: 300.4kcal, Carbohydrates: 9.4g, Protein: 49.8g, Fat: 5.8g, Saturated Fat: 1g, Cholesterol: 220mg, Sodium: 1023.3mg, Fiber: 1.2g, Sugar: 1.5g
