Seafood Soup with Herb Broth

This Seafood Soup is full of vegetables, tender clams, mussels and shrimp nestled in an easy homemade seafood + herb broth. Ready in 35 mins.

5 from 2 votes

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Course: Soup

Cuisine: American

Keyword: seafood soup, shellfish soup

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings:

Calories: 247kcal

Author: Kate | You Say Potatoes

Equipment

Pot
Strainer

Ingredients

For the Seafood Broth

1 onion peeled and halved
1 carrot roughly chopped
1 celery stalk roughly chopped
3 sprigs of parsley
3 sprigs of thyme
2 bay leaves
½ teaspoon salt
4 cups water
Shells from shrimp*

For the Seafood Soup

½ teaspoon salt
½ teaspoon pepper
1 onion diced
1 carrot diced
1 celery stick diced
3 garlic cloves minced
3 potatoes peeled and diced
¼ cup white wine
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon butter
⅓ cup clams in shells
⅓ cup mussels in shells
⅓ cup shrimp peeled and deveined *save shells for the stock

Instructions

For the seafood broth

In a saucepan, put the onion, carrots, celery, parsley, thyme, bay leaves, and salt. Remove the shells from the shrimp and put them in the saucepan as well. Fill with the water, then bring to the boil. Reduce the heat and simmer for 20 minutes. Strain over a bowl to collect the broth and discard the shells and vegetables.

For the seafood soup

Meanwhile, in another saucepan over a medium/low heat, add the olive oil and butter. Stir in the carrots, onions and celery and fry for 5 minutes, stirring often. Add the garlic and fry for a further minute.
Stir in the potatoes, white wine, lemon juice and the seafood stock, and bring to the boil. Simmer for 10 minutes.
Add the clams, mussels and shrimp and simmer for a further 5 minutes or until the vegetables and seafood are cooked through, adding water if necessary.

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Nutrition

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.