Indulge in the rich flavors of this halibut and shellfish soup, where the ocean's bounty meets a savory broth infused with aromatic herbs and spices. This delightful dish brings together halibut, shrimp, and littleneck clams for a seafood symphony that's perfect for any occasion.
Photos of Halibut and Shellfish Soup Recipe
When preparing this dish, you might need to hunt for a few specialty items. Fresh littleneck clams and clam juice may not be in every pantry, but they can usually be found in the seafood section of your supermarket. Additionally, a pinch of saffron adds a distinct flavor and color to the soup, so it's worth seeking out.
Ingredients for Halibut and Shellfish Soup
Olive oil: Extra virgin olive oil lends a smooth, fruity base to the sautéed ingredients.
Shallots: These small, mild onions add a subtle sweetness and depth of flavor.
Garlic cloves: Fresh garlic provides a pungent and aromatic kick.
Tomatoes: Medium-sized, ripe tomatoes contribute a fresh, tangy element.
Dry white wine: This adds acidity and complexity to the broth.
Clam juice: Intensifies the seafood flavor of the soup.
Vegetable stock: Forms the hearty base of the soup.
Halibut filet: A firm, white fish that holds up well in soups.
Shrimp: Adds a sweet, delicate seafood taste.
Littleneck clams: Provide a briny burst and beautiful presentation.
Saffron: Infuses a unique, earthy flavor and a golden hue.
Fresh parsley: Offers a bright, herbaceous finish.
Crusty bread: Perfect for dipping into the flavorful broth.
One reader, Barri Shirley says:
This halibut and shellfish soup is a delightful blend of flavors! The saffron adds a lovely depth, and the fresh seafood is perfectly cooked. The broth is rich and comforting, perfect for dipping crusty bread. Highly recommend!
Culinary Techniques for Crafting Halibut and Shellfish Soup
How to sautée shallots and garlic: Heat olive oil in a large heavy pot over medium heat. Add finely chopped shallots and minced garlic, stirring frequently until they become translucent and fragrant, usually taking about 2-3 minutes.
How to add tomatoes, wine, clam juice, and halibut bone: Dice the tomatoes and add them to the pot along with the dry white wine, clam juice, and the halibut bone if available. Stir to combine the ingredients.
How to add vegetable stock, saffron, and fresh thyme: Pour in the vegetable stock, add a pinch of saffron, and stir in fresh thyme. Mix well to ensure the saffron is evenly distributed.
How to cook clams, shrimp, and fish: Add the littleneck clams to the pot, cover, and cook for 2 minutes. Then add the shrimp and halibut filet, cooking for an additional 3-5 minutes until the shrimp turns pink and the clams open.
How to serve with crusty bread: Remove the halibut bone from the pot. Serve the soup hot, accompanied by crusty bread for dipping into the flavorful broth.
How To Make Halibut and Shellfish Soup
Cold winter nights call for hot soup. This healthy and light shellfish soup is made with halibut, little neck, clams, and shrimp.
Serves:
Ingredients
- 1tspolive oil
- 2shallots,chopped
- 2garlic cloves
- 3medium tomatoes,divced
- 4ozdry white wine
- 1cupclam juice
- 2cupsvegetable stock
- ¾lbhalibut filet,skin removed cut into large pieces
- 1lbshrimp,peeled deveined fresh shrimp
- 1dozenlittleneck clams
- pinchsaffron
- ¼cupfresh parsley,chopped
- Crusty bread,for serving on the side, optional
Instructions
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Add olive oil to a large heavy pot. Over medium heat, sautée shallots and garlic until translucent.
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Add the tomatoes, wine, clam juice and the bone from the halibut if you have one.
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Add vegetable stock, saffron, and fresh thyme. Stir.
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Add the clams; cover and cook for 2 minutes. Add the shrimp and fish, and cook for 3 to 5 minutes, or until the shrimp turns pink and the clams open.
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Remove bone and serve with a crusty bread to dip into the juice.
Nutrition
- Calories: 286.33kcal
- Fat: 4.11g
- Saturated Fat: 0.82g
- Trans Fat: 0.03g
- Monounsaturated Fat: 1.55g
- Polyunsaturated Fat: 0.89g
- Carbohydrates: 12.78g
- Fiber: 2.26g
- Sugar: 5.13g
- Protein: 43.20g
- Cholesterol: 197.61mg
- Sodium: 1367.88mg
- Calcium: 119.18mg
- Potassium: 887.96mg
- Iron: 4.76mg
- Vitamin A: 175.87µg
- Vitamin C: 20.77mg
Expert Technique Tip for Enhancing Your Seafood Soup
When sautéing the shallots and garlic, make sure to keep the heat at medium to avoid burning them. Burnt garlic can add a bitter taste to your soup. Stir constantly until they become translucent and fragrant, which usually takes about 2-3 minutes.
Time-Saving Tips for Preparing This Seafood Soup
Prep ingredients in advance: Chop shallots, garlic, and tomatoes ahead of time to streamline the cooking process.
Use pre-made stock: Opt for store-bought vegetable stock and clam juice to save time on making your own.
Buy cleaned seafood: Purchase pre-cleaned shrimp and clams to cut down on prep time.
One-pot cooking: Use a large, heavy pot to cook everything together, minimizing cleanup.
Quick bread option: Serve with store-bought crusty bread to avoid baking your own.
Substitute Ingredients For Halibut and Shellfish Soup Recipe
olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.
shallots - Substitute with yellow onions: Yellow onions provide a similar sweetness and depth of flavor.
garlic cloves - Substitute with garlic powder: Use 1/8 teaspoon of garlic powder per clove for a similar flavor.
medium tomatoes - Substitute with canned diced tomatoes: Canned diced tomatoes are convenient and provide a similar texture and flavor.
dry white wine - Substitute with chicken broth: Chicken broth adds depth of flavor without the alcohol.
clam juice - Substitute with fish stock: Fish stock provides a similar seafood flavor.
vegetable stock - Substitute with chicken stock: Chicken stock offers a similar savory base.
halibut filet - Substitute with cod filet: Cod has a similar texture and mild flavor.
shrimp - Substitute with scallops: Scallops provide a similar seafood flavor and texture.
littleneck clams - Substitute with mussels: Mussels offer a similar briny flavor and texture.
saffron - Substitute with turmeric: Turmeric provides a similar color and a mild earthy flavor.
fresh parsley - Substitute with cilantro: Cilantro adds a fresh, herbaceous note.
crusty bread - Substitute with sourdough bread: Sourdough bread has a similar texture and flavor profile.
Presenting Your Halibut and Shellfish Soup
Use a deep, wide bowl: Choose a pristine white bowl to contrast beautifully with the vibrant colors of the soup.
Layer the seafood: Place the halibut filet in the center of the bowl, arranging the shrimp and littleneck clams around it in a visually appealing manner.
Pour the broth tableside: For an added touch of elegance, pour the broth made from tomatoes, white wine, clam juice, and vegetable stock at the table. This not only enhances the dining experience but also keeps the seafood from overcooking.
Garnish with fresh herbs: Sprinkle finely chopped fresh parsley over the top for a burst of color and freshness.
Add a touch of saffron: Float a few strands of saffron on the surface of the broth to infuse a subtle aroma and a hint of luxury.
Serve with crusty bread: Place a slice of crusty bread on the side of the bowl, slightly overlapping the rim, to invite diners to dip and savor the rich flavors.
Finish with a drizzle of olive oil: Just before serving, drizzle a small amount of olive oil over the soup to add a glossy finish and enhance the depth of flavor.
Essential Kitchen Tools for Making Seafood Soup
Large heavy pot: Essential for sautéing the shallots and garlic, and for cooking the entire soup.
Wooden spoon: Ideal for stirring the ingredients without scratching the pot.
Chef's knife: Necessary for finely chopping the shallots, garlic, and tomatoes.
Cutting board: Provides a safe surface for chopping all the vegetables and seafood.
Measuring spoons: Used to measure out the olive oil, saffron, and other small quantities of ingredients.
Measuring cups: Needed to measure the clam juice, vegetable stock, and wine accurately.
Lid: Used to cover the pot while cooking the clams, ensuring they open properly.
Tongs: Useful for adding and removing the seafood from the pot.
Ladle: Perfect for serving the soup into bowls.
Soup bowls: For serving the finished halibut and shellfish soup.
Bread knife: To slice the crusty bread for dipping into the soup.
Storing and Freezing Your Homemade Seafood Soup
Let the halibut and shellfish soup cool completely before storing or freezing. This will prevent the formation of harmful bacteria and ensure the best quality.
Store the cooled soup in an airtight container in the refrigerator for up to 3 days. Make sure to label the container with the date and contents.
If you plan to freeze the soup, follow these steps:
- Transfer the cooled soup to a freezer-safe container, leaving about an inch of space at the top for expansion.
- Label the container with the date and contents.
- Place the container in the freezer and store for up to 2 months.
When you're ready to enjoy the frozen soup, follow these steps:
- Remove the container from the freezer and place it in the refrigerator to thaw overnight.
- Once thawed, transfer the soup to a pot and reheat it over medium heat, stirring occasionally, until it reaches the desired temperature.
- If the soup appears too thick after thawing, you can add a little vegetable stock or water to adjust the consistency.
Note: The texture of the halibut and shellfish may change slightly after freezing and thawing, but the flavor of the soup will still be delicious.
How To Reheat Leftover Halibut and Shellfish Soup
Reheat the halibut and shellfish soup in a saucepan over medium-low heat, stirring occasionally, until it reaches the desired temperature. Be careful not to let the soup boil, as this can cause the halibut and shellfish to become tough and rubbery.
If you have stored the halibut, shrimp, and clams separately from the broth, add them back to the soup during the last few minutes of reheating to prevent overcooking.
For a quicker reheating method, you can use the microwave. Transfer the desired portion of soup to a microwave-safe bowl and heat it in 30-second intervals, stirring between each interval, until it reaches the desired temperature.
If the soup has thickened during storage, you can thin it out by adding a small amount of vegetable stock or water while reheating.
To enhance the flavor of the reheated soup, you can add a squeeze of fresh lemon juice or a sprinkle of chopped fresh parsley just before serving.
Serve the reheated halibut and shellfish soup with a slice of toasted crusty bread for dipping, just like when it was freshly made.
Interesting Trivia About Halibut and Shellfish Soup
A random fact about this recipe is that the addition of saffron not only imparts a rich golden color to the soup, but it also adds a unique, aromatic flavor that complements the seafood perfectly.
Is Making Halibut and Shellfish Soup at Home Cost-Effective?
This halibut and shellfish soup recipe is moderately cost-effective. The use of halibut, shrimp, and clams can be pricey, but the addition of vegetable stock and tomatoes helps balance the cost. The approximate cost for a household of 4 people is around $35-$45 USD. Overall Verdict: 7/10.
Is This Seafood Soup Recipe Healthy or Unhealthy?
The halibut and shellfish soup recipe is a relatively healthy dish, thanks to its lean protein sources and vegetable-based ingredients. Here's a breakdown of the recipe's health aspects:
Positives:
- Halibut is a low-fat, high-quality protein source rich in omega-3 fatty acids, which support heart and brain health.
- Shrimp and clams are also lean protein sources, providing essential nutrients like selenium, zinc, and vitamin B12.
- Tomatoes, shallots, and garlic offer antioxidants, vitamins, and minerals that contribute to overall health.
- The use of vegetable stock keeps the soup light and low in calories.
Negatives:
- The recipe includes white wine, which adds some alcohol content to the dish.
- Depending on the sodium content of the clam juice and vegetable stock, the soup might be high in salt.
- The crusty bread served alongside the soup may add extra calories and carbohydrates.
To make this recipe even healthier, consider the following suggestions:
- Use low-sodium vegetable stock and clam juice to reduce the overall salt content of the dish.
- Increase the number of vegetables in the soup, such as adding carrots, celery, or zucchini, to boost the fiber and nutrient content.
- Opt for whole-grain or sprouted grain bread instead of traditional crusty bread to increase the fiber and nutrient density of the accompanying carbohydrate.
- Limit the portion size of the bread or consider omitting it altogether to reduce the calorie and carbohydrate content of the meal.
- If you're concerned about the alcohol content, you can reduce the amount of white wine used or substitute it with extra vegetable stock.
Editor's Opinion on This Delightful Seafood Soup Recipe
This halibut and shellfish soup recipe is a delightful blend of flavors from the sea, enhanced by the aromatic saffron and fresh parsley. The use of shallots and garlic as a base adds depth, while the dry white wine and clam juice provide a subtle acidity that complements the seafood. Including the halibut bone enriches the broth, making it more flavorful. The timing for cooking the clams and shrimp ensures they remain tender and juicy. Serving with crusty bread is a perfect touch, allowing you to savor every drop of the delicious broth.
Enhance Your Halibut and Shellfish Soup Recipe with These Unique Side Dishes:
Delicious Alternatives to Halibut and Shellfish Soup
Appetizer and Dessert Pairings for Halibut and Shellfish Soup
Why trust this Halibut and Shellfish Soup Recipe:
This recipe combines the delicate flavors of halibut and shellfish with aromatic saffron and fresh parsley. The use of dry white wine and clam juice adds depth, while the crusty bread is perfect for soaking up the rich broth. Each ingredient is carefully chosen to create a harmonious and satisfying dish. Trust this recipe for its balance of flavors and straightforward instructions, ensuring a delightful culinary experience.
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