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Light & Delicious Seafood Soup

Light and delicious, this brothy fish soup is surprisingly easy to pull together. Make this for a cozy night in, fun dinner parties, or the holidays! Depending on how many you’re serving, this soup can easily be doubled or halved

  • 1 leek, white and light green parts only

  • ▢2 tablespoons unsalted butter or extra-virgin olive oil + more for serving

  • ▢1 fennel bulb, trimmed, halved and thinly sliced, fronds reserved

  • ▢1 small white onion, chopped (1 cup)

  • ▢2 large celery ribs, diced (¾ cup)

  • ▢Kosher salt and black pepper

  • ▢2 cloves garlic, finely chopped

  • ▢2 teaspoons chopped fresh oregano, or 1 ½ teaspoons dried

  • ▢2 teaspoons chopped fresh thyme, or 1 ½ teaspoons dried

  • ▢½ teaspoon crushed red pepper flakes

  • ▢1 cup dry white wine, such as Sauvignon blanc

  • ▢4 cups low-sodium seafood stock or chicken broth

  • ▢8 ounces bottled clam juice

  • ▢2 dried bay leaves

  • ▢1 pound firm white fish,* cut into 1-inch chunks

  • ▢1 pound medium (41-50 count) raw shrimp, peeled and deveined

  • ▢1 pound scallops, feet removed

  • ▢1 pound mussels or clams

  • ▢¼ cup chopped parsley

  • ▢1 tablespoon fresh lemon juice

  • ▢Crusty bread or ciabatta croutons for serving *


  • Halve leek lengthwise and cut into ¼-inch-thick slices; transfer to a large bowl and cover with cold water. Shimmy leek slices around in water; let rest 10 minutes. Using a slotted spoon or spider (or hands) strain leeks from water, being careful not to kick up dirt at bottom of bowl.

  • Heat butter in a large pot or Dutch oven over medium heat.

  • Add leek, fennel, onion, and celery; season with ½ teaspoon each salt and pepper and cook, stirring frequently, until softened, 8–10 minutes.

  • Stir in garlic, oregano, thyme, and red pepper flakes and cook 1 minute.

  • Deglaze with wine, scraping up any browned bits. Stir in broth, 4 cups water, clam juice and bay leaves. Bring to a simmer and cook 10 minutes.

  • Season white fish with salt and pepper.

  • Stir in shrimp and mussels, then arrange fish and scallops on top of stew, cover, reduce heat to medium-low (if your stove runs hot, reduce the heat to low), and simmer until mussels open and fish, scallops and shrimp are firm and opaque, about 5 minutes.

  • Discard bay leaves and stir in parsley, 2 tablespoons chopped fennel fronds, and lemon juice; season with salt to taste (at least 1 teaspoon, I add 1 ½ teaspoons)

  • Off heat, stir in a tablespoon of butter or drizzle servings with olive oil

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