PREP TIME:
15 mins
COOK TIME:
15 mins
TOTAL TIME:
30 mins
YIELD:4 SERVINGS
COURSE:Dinner, Soup
CUISINE:American
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.
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.
Serving: 1large bowl, Calories: 300.4kcal, Carbohydrates: 9.4g, Protein: 49.8g, Fat: 5.8g, Saturated Fat: 1g, Cholesterol: 220mg, Sodium: 1023.3mg, Fiber: 1.2g, Sugar: 1.5gBlue Smart Points:2Green Smart Points:4Purple Smart Points:2Points +:6