A great tasting hearty seafood soup made with halibut, littleneck clams and shrimp. Serve this with a crusty piece of bread and you have yourself a complete meal.
This soup takes less than 20 minutes to prepare, peeling the shrimp is probably what takes the most time. Cod fish would work in place of halibut and you can easily substitute any shellfish for what is listed here.
Halibut and Shellfish Soup
Gina's Weight Watcher Recipes
Servings: 4 • Size: 1 large bowl • Points +: 6 pts • Smart Points: 4
Calories: 300.4 • Fat: 5.8 g • Carbs: 9.4 g • Fiber: 1.2 g • Protein: 49.8 g • Sugar: 1.5
Sodium: 1023.3 mg
- 1 tsp olive oil
- 2 chopped shallots
- 2 cloves of garlic
- 3 medium diced tomatoes
- 4 oz dry white wine
- 1 cup clam juice
- 2 cups vegetable stock
- 3/4 lb halibut filet, skin removed cut into large pieces
- 1 lb shrimp, peeled deveined fresh shrimp
- 1 dozen littleneck clams
- pinch of saffron
- 1/4 cup fresh chopped parsley
- crusty bread for serving on the side (optional)
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.