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This speedy seafood soup delivers warm comfort in under half an hour. Just a handful of fresh components create a rich, filling dinner that fits any weekday.
Simple Tasty
Quick cooking loaded with juicy tomatoes and aromatic herbs turns ordinary evenings into something special. Toss in some shellfish for a treat that seafood fans will love.
What You Need
- Oil: Quality olive oil for a flavorful beginning.
- Onion: Adds sweet and savory notes when fresh.
- Garlic: Newly chopped for intense taste.
- Herbs: Fresh parsley adds vibrant color.
- Tomatoes: Use fresh or tinned varieties.
- Stock: Clam juice brings ocean flavor.
- Wine: Dry white for extra taste layers.
- Fish: Sturdy white fish that breaks into soft pieces.
- Spices: Various herbs and pepper for perfect balance.
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Easy Steps
- Start
- Soften onions with garlic and herbs in oil until sweet.
- Build
- Pour in tomatoes with wine and clam juice then let bubble for richness.
- Finish
- Add fish chunks and cook briefly until soft and done.
- Serve
- Pour into bowls with bread on the side ready to enjoy.
Perfect Pairs
A chunk of crusty bread works wonders for soaking up the tasty liquid. Add a green salad and glass of white wine for a full dinner.
Best Results
The freshest fish and herbs will make your soup stand out. Don't skimp on good tomatoes and rich stock for that homemade flavor.
Keep Fresh
Can stay good for up to three days in the fridge in a tight container. Warm slowly on low heat with a bit of broth to bring it back to life.
Mix It Up
Throw in some shrimp or shellfish for something more fancy. Add hot peppers, olives or capers to make it your own creation.
Great Times
Works wonderfully for quiet family meals or when friends come over. So quick but they'll think you spent hours making it.
Good Health
The fish gives you omega-3s that help your brain and heart stay healthy. All those veggies and herbs pack in vitamins to keep you going strong.
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Watch Tips
Don't let the fish go longer than three minutes or until it flakes easily. Give your onions and garlic enough time to develop their full flavor.
Quick Help
You can use any sturdy white fish though fresh is always better. Make the base ahead and just add fish at the last minute for perfect texture.
Fish Choice
Go for sturdy white fish like halibut, cod or snapper for best results. Look for clear eyes, firm flesh and no fishy smell when shopping.
Your Style
Try adding hot pepper, cream or coconut milk to match your taste buds. A splash of sherry, some olives or lemon can create totally different flavors.
Side Ideas
Some bread for soaking up juices and a peppery arugula salad makes a light companion. Or try rice or potatoes to catch all the tasty sauce with a nice wine.
Serve Style
Large shallow bowls show off all the pretty colors with herbs and a drizzle of oil on top. Add some lemon wedges and a bread basket to make the table look inviting.
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Frequently Asked Questions
- → Which fish is best to use?
- Go for firm options like cod, halibut, or snapper. Avoid soft fish like sole or oily types like tuna.
- → What if I don’t have clam juice?
- You can use fish stock, white wine, or even water. The flavor won’t be as bold, but it’ll still work.
- → Can I include shellfish?
- Sure! Toss in shrimp, scallops, or clams during the last few minutes. They cook super fast.
- → How do I store extras?
- Keep them in the fridge for 3-4 days. Avoid freezing the fish, but the base freezes well—just heat and add fresh fish later.
- → Why use so much olive oil?
- It adds rich flavor, but you can cut back to just a spoonful if you prefer lighter dishes.