Ingredients
Vegetables and Herbs
- 1 leek, white and light green parts only
- 1 fennel bulb, trimmed, halved and thinly sliced, fronds reserved
- 1 small white onion, chopped (1 cup)
- 2 large celery ribs, diced (¾ cup)
- 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
- ¼ cup chopped parsley
Liquids and Broth
- 2 tablespoons unsalted butter or extra-virgin olive oil + more for serving
- 1 cup dry white wine, such as Sauvignon blanc
- 4 cups low-sodium seafood stock or chicken broth
- 8 ounces bottled clam juice
Seafood
- 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
Seasonings
- Kosher salt and black pepper
- 2 dried bay leaves
- 1 tablespoon fresh lemon juice
For Serving
- Croutons
- Extra butter or olive oil
Instructions
- Prepare the Vegetables: Clean and slice the leek, fennel, onion, and celery as described. Reserve the fennel fronds. Finely chop the garlic, oregano, thyme, and parsley.
- Sauté Aromatics: In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of unsalted butter or olive oil over medium heat. Add the leek, fennel, onion, and celery, seasoning with kosher salt and black pepper. Cook until softened and fragrant, about 5-7 minutes.
- Add Garlic and Herbs: Stir in the garlic, oregano, thyme, and crushed red pepper flakes. Cook for an additional minute until fragrant.
- Deglaze with Wine: Pour in the dry white wine and increase the heat to medium-high. Let it simmer for 2-3 minutes to reduce slightly, deglazing the pot and concentrating flavors.
- Add Broth and Seasonings: Pour in the seafood stock (or chicken broth), clam juice, and add the bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for about 10-15 minutes to meld flavors.
- Add Seafood: Carefully add the chunks of firm white fish, shrimp, scallops, and mussels or clams to the simmering broth. Cover the pot and cook for 5-7 minutes or until the seafood is just cooked through and the mussels or clams have opened. Discard any unopened shellfish.
- Finish and Season: Remove the bay leaves. Stir in the chopped parsley and fresh lemon juice. Adjust the seasoning with more salt and pepper as needed.
- Serve: Ladle the hot seafood soup into bowls, drizzle with a bit of extra butter or olive oil, and garnish with reserved fennel fronds if desired. Serve immediately with crunchy croutons on the side.
Notes
- Use fresh seafood for the best flavor and texture.
- If you prefer a spicier soup, increase the crushed red pepper flakes to taste.
- For a richer broth, substitute some of the seafood stock with fish fumet or homemade shellfish stock.
- Discard any shellfish that do not open during cooking to avoid potential food safety issues.
- This soup pairs wonderfully with a crisp white wine like Sauvignon blanc or Pinot Grigio.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
