Rustic Seafood Soup Recipe

Introduction

Rustic Seafood Soup is a warm, comforting dish packed with fresh clams, shrimp, and cod simmered in a flavorful broth with tomatoes, smoked paprika, and a touch of cream. It’s perfect for seafood lovers looking for a hearty, satisfying meal that’s easy to prepare at home.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup diced red onion
• 4 cloves garlic, chopped
• 2 1/2 pounds Littleneck clams
• 1 cup dry white wine
• 4 cups chicken stock (seafood stock works great, too!)
• 1/2 cup heavy cream
• 1 (14.5 oz) can diced tomatoes
• 2 teaspoons smoked paprika
• 1 pound shrimp (thawed and deveined)
• 12 ounces Alaska cod (thawed, cut into bite-sized chunks)
• 1 cup chopped parsley
• Coarse salt

Instructions

1. Step 1: Prepare the clams by soaking them in cold salted water for at least an hour to release any grit or sand. After soaking, scrub each clam under running water with a kitchen brush. Discard any clams that do not close during cleaning.
2. Step 2: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions, chopped garlic, and a small pinch of salt. Sauté for three to five minutes until the onions start browning in spots.
3. Step 3: Add the cleaned clams and the white wine to the pot. Cover with a lid and let them simmer and steam for eight to ten minutes, until all clams have opened. Discard any that remain closed. Remove the clams with tongs and set aside.
4. Step 4: Pour in the chicken stock, heavy cream, smoked paprika, and diced tomatoes. Bring the mixture to a simmer.
5. Step 5: Add the shrimp and cod to the pot. Cook for about eight minutes or until the seafood is completely cooked through.
6. Step 6: Stir in the chopped parsley and add another pinch of salt to taste. Return the clams to the pot, give everything a light stir, and serve immediately.
7. Step 7: Ladle the soup into bowls and enjoy with crusty bread and a glass of white wine for the perfect pairing.

Tips & Variations

• For extra depth of flavor, substitute chicken stock with seafood stock if you can find it.
• If you prefer a spicier soup, add a pinch of red pepper flakes along with the smoked paprika.
• Use fresh seafood whenever possible for the best taste and texture.
• You can add diced potatoes or fennel for a heartier version of the soup.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the seafood, which can become tough if heated too long.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood instead of fresh?

Yes, frozen seafood can work well if properly thawed before cooking. Just make sure to thaw the shrimp and cod completely and drain any excess liquid to prevent the soup from becoming watery.

What should I do if some clams don’t open after cooking?

Discard any clams that remain closed after steaming, as this could be a sign they are not safe to eat.

Rustic Seafood Soup Recipe

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★★★★★

4.6 from 109 reviews

This Rustic Seafood Soup is a hearty and flavorful dish that combines fresh clams, shrimp, and cod in a rich broth made with white wine, smoky paprika, diced tomatoes, and a touch of cream. Perfect for a comforting meal served with crusty bread and a glass of white wine, this soup captures the essence of coastal cuisine with fresh ingredients and simple, rustic preparation.

• Author: Viktoria
• Prep Time: 1 hour 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 4–6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Coastal American

Ingredients

Scale 1x2x3x

Seafood

• 2 1/2 pounds Littleneck clams, cleaned
• 1 pound shrimp, thawed and deveined
• 12 oz Alaska cod, thawed and cut into bite-sized chunks

Broth and Flavorings

• 2 tablespoons extra-virgin olive oil
• 1 cup diced red onion
• 4 cloves garlic, chopped
• 1 cup dry white wine
• 4 cups chicken stock (or seafood stock)
• 1/2 cup heavy cream
• 1 (14.5 oz) can diced tomatoes
• 2 teaspoons smoked paprika
• 1 cup chopped parsley
• Coarse salt, to taste

Instructions

1. Prepare the clams: Soak the clams in cold salted water for at least one hour to purge any grit or sand. Then scrub each clam under running water with a kitchen brush. Discard any clams that do not close after cleaning.
2. Sauté aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced red onion, chopped garlic, and a pinch of salt. Sauté for 3 to 5 minutes until the onions start to brown in spots.
3. Steam the clams: Add the cleaned clams and the white wine to the pot. Cover with a lid and let steam for 8 to 10 minutes until all the clams have opened. Discard any clams that remain closed. Remove the clams with tongs and set aside.
4. Simmer the soup base: To the pot, add the chicken or seafood stock, heavy cream, smoked paprika, and diced tomatoes. Bring the mixture to a gentle simmer.
5. Cook shrimp and cod: Add the shrimp and cod chunks to the simmering broth. Cook for about 8 minutes or until the seafood is fully cooked through.
6. Finish and serve: Stir in the chopped parsley and season with an additional pinch of salt to taste. Return the cooked clams to the soup and give it a light stir. Serve immediately with crusty bread and enjoy with a glass of white wine.

Notes

• Soaking clams in salted water is essential to remove grit and sand for a clean soup.
• Discard any clams that don’t close after cleaning or during cooking to ensure safety.
• Use seafood stock if available to enhance the seafood flavor, otherwise chicken stock works well.
• Serve the soup hot with crusty bread to soak up the flavorful broth.
• The soup serves 4 to 6 people, perfect for a family dinner or small gathering.

Keywords: seafood soup, clam soup, shrimp and cod soup, rustic soup, seafood stew, white wine soup, hearty seafood dish