Easy & Light Seafood Soup

by ~ShiningSoulYoga~

I love soup, all year round. I enjoy trying new tastes and textures and the endless combinations you can put together in a soup. This is a soup we love to make all year round as it is light yet deliciously satisfying, and filled with great seafood. Easy to put together, this soup will impress any seafood fan!


  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 1 can (14 ½ -ounces) diced tomatoes, undrained
  • 1 cup chicken broth
  • ½ cup dry white wine or dry vermouth or additional chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¾ teaspoon hot pepper sauce, divided
  • 8 ounces fresh mussels or clams, scrubbed
  • 8 ounces uncooked large peeled and deveined shrimp or additional mussels
  • 12 ounces halibut fillets, cut into 1-inch chunks or halved sea scallops

  1. Heat the oil in a pan over medium heat. Add garlic and sauté for 2 minutes.  Add the tomatoes, broth, wine, oregano, basil, and ½ teaspoon of the hot pepper sauce to the saucepan. Bring to a boil over high heat.
  2. Reduce the heat and simmer, uncovered, for 5 minutes. Add the mussels and shrimp, cover, and simmer for 3 minutes. Add the fish, cover and simmer just until the mussels open and the shrimp and fish are opaque, about 4 minutes longer.

*This recipe was adapted from the Bouillabaisse with Olive Crostini recipe on Oldwayspt.org, a fantastic online source for recipes!


One Comment to “Easy & Light Seafood Soup”

  1. Looks so good..will try one of these days! yummy!

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