Jul 13, 2011

Halibut and Shellfish Soup



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 • Old Points: 6 pts • Points+: 7 pts
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

Ingredients:
  • 1 tsp olive oil
  • 2 chopped shallots
  • 2 cloves of garlic
  • 3 medium diced tomatoes
  • 4 oz cup of 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)

Directions:


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 minutes, or until the shrimp turns pink and the clams open. Remove bone and serve with a crusty bread to dip into the juice.

51 comments :

  1. Oh. My. Goodness. Perfection. Can't wait to try it! :)

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  2. I made a halibut soup/chowder not too long ago and it was delicious. So, I have a feeling combining in these other ingredients would be awesome!

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    1. Sounds great.. chowder is my favor.. however I'm trying this source of recipes as well combined with an affiliate system I'm checking out these days:
      http://50cheaprecipes.com/?usr=sekeles

      I found there some tasty simple recipes as well for example The Machiavelli Minestrone..



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  3. I have got to stop reading your blog when I have not eaten! It all looks SO GOOD!!!! I have not tried to make soup yet but when I do I think this recipe is what I will be making. Printing it off NOW!

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  4. That is such a beautiful soup! I admit that cooking seafood scares me. I'm really good at popping some fish sticks in the oven, but that's really the extent of it. I'm always worried about over or under cooking. Your recent seafood posts are encouraging - it doesn't look too hard. I'm working on the courage to try something other than fish sticks ;)

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    1. Under cooking seafood isn't that scary. I mean, people do eat this stuff raw. ;-)


      Seriously, though, seafood is delicious. Branch out and be fearless! I'd say overcooking is more of a problem than undercooking. You'll do fine.

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  5. This looks delicious! Is there a substitute for saffron you can use? I'm allergic.

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  6. Do you use a specific kind of wine?

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  7. OMG i gotta make this looks SOOOOO goood!

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  8. I knew I should of checked this before I went to the store...Yummy!

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  9. I love fish soups that don't actually require you to boil fish heads in order to make the stock. This soup looks light and lovely. I'm bookmarking.

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  10. We have that silverware! I love it!

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  11. Oh yes, this looks like a winner. Easy but so tasty.

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  12. I have to say I have fallen in LOVE with your blog!!!

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  13. What pretty pictures!

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  14. Is the piece of bread included in the nutritional stats?

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  15. If you are allergic to saffron you can leave it out. The bread is extra as it would depend on the type of bread you buy and how much you eat.

    Seafood is actually easier to cook than you think, and so quick!

    Lady Dy, Mary - Thank you!!

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  16. I Gina I love your blog! Thanks for the wonderful healthy recipes! I am trying to figure out how are there 44.2 grams of Carb in the soup if the bread is not included in the nutritional stats?

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  17. I was wondering about the carb count as well. Is it accurate without the bread?

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  18. Thanks for noticing, it was a typo which actually brought the points down. I just fixed it.

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  19. So amazing! It was delicious! The only thing is that halibut was insanely expensive, so next time I want to try the cod substitute.

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  20. Hey Gina - thanks for all of the awesome recipes! I was wondering, if you had a good recipe for a lobster or crab bisque? Or perhaps a good crab and corn chowder?

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  21. I made this tonight and it was AMAZING! Definitely a keeper! Thank you!

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  22. I've made this so often and its one of my favorite go to soups!

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  23. Hi Gina I'm looking forward to trying this recipe. But just wondered where I would find clam juice at?

    Thanks Tacarra

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  24. I haven't tried any of your recipes yet, and I was just browsing through, but wanted to stop and tell you that first photo there is an absolutely beautiful photo. Look forward to trying some of your recipes, and thanks for taking photos of them, it always makes me want to try a new recipe even more.

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  25. Can I use something else as a substitute for the white wine? I try to stay as far away from alcohol as possible.

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  26. Whitney: Good question. Maybe ginger ale. The alcohol gets cooked out of the wine, but it still leaves a bit of a sharp flavor contrast. Veggie broth might be good, too, as it would offer a contrast to the clam broth.

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  27. You can leave the alcohol out but it won't be the same.

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  28. The reason alcohol is used in most cases is to bring out the flavors that are soluble in alcohol. Omitting it will change the final product. In some cases it won't be that obvious but in most you'll notice.

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  29. It says to add fresh thyme, but there is no thyme listed in the ingredients?? Should that have been add the fresh parsley or should the parsley have been thyme?

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    1. So, thyme or parsley? The picture drew me in on this one. I have not really done littleneck clams, but this just looks so good. We have done about 5 recipes from your site so far, and I am thoroughly enjoying them. Thank you.

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  30. Great dish! I added some additional clam juice and cilantro in the end.

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  31. Good morning! I have featured this recipe on my blog today for my weekly seafood round-up and have linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/10/seafood-frenzy-friday-week-39.html

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  32. My husband LOVES this soooo much!!! I'm actually making it again now :) I've made it atleast 5 times since I found it 2 months ago lol THANK YOU!

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  33. An amazing recipe as I am now counting calories, my boyfriend loved it as well and at time he can be picky. I did add some things, lemon juice and a tad bit of chilli. Definitely will make it again for my family. Maybe sub the clams with mussels!

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  34. Hi ! 4 oz white wine or 4 cups ? I'm not sure Thank you !

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  35. I would like to know how much white wine is needed to. Really wanting to make this recipe it looks delicious. I also would like to know where can I get the clams and the halibut? Would walmart carry the clams and halibut?

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  36. Any advice on how long to cook between these steps?

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  37. Add a little tomato paste and red pepper flakes to the broth and it's like cioppino (Italian fish stew)! As for cooking time, like the recipe says, cook until shrimp is pink and clams open (usually 2-3 minutes once boiling).

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  38. Hello Gina! We are currently hosting a recipe contest in search of the best weeknight dinners. This recipe would be a great contender! The contest ends 11/14/2013. If you are interested in competing, visit our site. First prize is a $100 Willliams Sonoma gift card!

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  39. Made this last night and used canned lump crab meat instead of the halibut and used 2 lbs of mussls instead of the clams. I also make linguini and poured the soup over the linguini and it was delicious.

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  40. Hi there,

    Does the recipe call for 4 oz or 4 cups? And lastly, do you recommend using parsley or thyme?

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  41. Hi, I am new to this site. My daughter has been raving about it for at least a year! I see why! I am going to try this soup as my first recipe. My husband is an avid fisherman here in Florida and we LOVE to go Shrimping, Never a shortage of fish and shrimp. I have to say, I fear I waste the fish skeleton, fish heads, ect. I can not get over my fear of bones getting into the food. With this recipe, seeing as you say adding the bone if you have it would be great to do, and I actually have the bone, what do you recommend? I just don't know how to be sure its in tact. How is this done exactly? I know we are missing out when we have people asking us for whats left after he filets the fish. The shrimp heads are no different. Ugh...What should I be doing? Please help!

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  42. Seafood done right is so delicious and this recipe looks great! Thanks for sharing.

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  43. Is that sodium count correct? Seems pretty high!

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  44. Delicious and so light! I used cod as halibut is very expensive in the midwest. Upped wine to 1cup. Added more shrimp and clams than needed, but we love seafood! Only other addition was a small pinch of red pepper flakes for a little bite.added thyme and parsley at the end. Yummy!

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  45. This has become one of my favorite soups. I make this all the time. It is an amazing recipe.

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