For the Seafood:
- 1 pound white fish fillets (such as cod or halibut), cut into bite-sized pieces
- 1 pound shrimp, peeled and deveined
- 1/2 pound mussels or clams, cleaned
- 1/2 pound squid, cleaned and sliced into rings (optional)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Kitchen Equipment:
- Large pot or Dutch oven
- Knife and cutting board
- Ladle
- Measuring cups and spoons
- Stirring spoon
Directions:
Step 1: Sauté the Vegetables
- Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
- Cook the Aromatics: Add the diced onion, celery, and carrot. Sauté for about 5-7 minutes until the vegetables are softened. Stir in the garlic and bell pepper, cooking for an additional 2-3 minutes.
Step 2: Build the Soup Base
- Add Tomatoes and Broth: Stir in the canned tomatoes, fish stock or seafood broth, and white wine. Bring the mixture to a simmer.
- Season: Add the dried thyme, bay leaf, salt, and black pepper. Let the soup simmer uncovered for about 15-20 minutes to allow the flavors to meld.
Step 3: Add the Seafood
- Incorporate Seafood: Gently add the white fish, shrimp, mussels (or clams), and squid (if using) to the pot.
- Cook: Simmer the soup for an additional 5-10 minutes, or until the seafood is cooked through and the mussels or clams have opened. Discard any unopened shellfish.
Step 4: Serve
- Taste and Adjust: Before serving, taste the soup and adjust the seasoning as necessary. Remove the bay leaf.
- Garnish: Ladle the soup into bowls, garnish with fresh parsley, and serve with lemon wedges on the side for a bright finish.
Tips and Tricks:
- Seafood Selection: Feel free to mix and match seafood based on what you have available. Other great options include scallops, crab, or even canned fish like tuna or salmon.
- Broth Options: For a richer flavor, consider using homemade fish stock or adding a splash of seafood seasoning to your broth.
- Vegetable Variations: You can add additional vegetables such as potatoes, zucchini, or corn for added texture and flavor.
- Serving Suggestions: Serve the soup with crusty bread or a side salad for a complete meal.
Storing Leftovers:
Leftover Rustic Fisherman’s Seafood Soup can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently on the stovetop over low heat, adding a little extra broth or water if needed. Note that seafood can become tough when reheated, so it’s best to consume the soup fresh.