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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.
Halibut and Shellfish Soup
Halibut and Shellfish Soup
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
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: 4 servings
Serving Size: 1 large bowl
Ingredients
- 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
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:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 large bowl, Calories: 300.4 kcal, Carbohydrates: 9.4 g, Protein: 49.8 g, Fat: 5.8 g, Saturated Fat: 1 g, Cholesterol: 220 mg, Sodium: 1023.3 mg, Fiber: 1.2 g, Sugar: 1.5 g
I made it tonight. I didn’t have the clams, but we live in Alaska, so we had halibut.Â
I also didn’t get the saffron. I wonder what difference that would make.
It was good. My whole family enjoyed it.
Couldn’t find halibut, so used cod. Also got confused on using parsley or thyme, so used just a little thyme, Turned out great, Husband’s not a soup lover, but he really liked this. It’s a keeper!
Sencillamente delicioso
This was so good. I used cod with clams, shrimp and steamers since that’s all I had and added salt and pepper. My husband and daughter said it was restaurant quality. Thank you! I really love your recipes!
Made this tonight and the wife loved it! Went with the Thyme instead of parsley and you know what either or both would work!
We'll be doing this one again soon!
Im dying to make this… This weekend for sure! I freaking LOVE light brothy seafood soups <3
This was amazing! I switched up the veg. broth for fish stock, it had a ton of flavor
Excellent!
Thanks Betty
This has become one of my favorite soups. I make this all the time. It is an amazing recipe.
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!
Is that sodium count correct? Seems pretty high!
Seafood done right is so delicious and this recipe looks great! Thanks for sharing.
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!
Hi there,
Does the recipe call for 4 oz or 4 cups? And lastly, do you recommend using parsley or thyme?
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.
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!
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).
Any advice on how long to cook between these steps?
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?
Hi ! 4 oz white wine or 4 cups ? I'm not sure Thank you !
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!
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!
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