Looking for a quick and versatile, tasty soup recipe?  Look no further… this deliciously simple seafood soup takes just 5 minutes prep and cooks in 20 minutes on the stovetop.

This soup works with any kind of white fish, such as cod or haddock, as well as whatever kind of shellfish you like, so grab whatever’s on sale and give it a try!  (Check the seafood counter for a mix of whitefish labelled “chowder mix”, which is probably a bunch of leftover odd shaped cuts… it’s perfect for this soup and generally costs less per pound than the nice looking fillets!)

Ingredients (makes 4-5 servings)

1 cup (8oz.) Extra virgin olive oil
1 lb. boneless, skinless white fish (cut into individual serving-sized pieces) – recommend doubling this to 2 lbs. if not using any shellfish
6-8 scallops; 10-12 medium sized shrimp, mussels and/or littleneck clams (optional)
2-3 parsnips (sliced) and/or 1 cup red, white or purple potato (chopped)
1 cup red, yellow and/or orange bell peppers (chopped)
1 clove garlic (very thinly sliced)
2 plum tomatoes (chopped)
Pinch of saffron (about 10 strands)
1 tsp sea salt (add more to taste when serving)
Water

Instructions

1. Prep the vegetables (thinly slice garlic; chop peppers, tomatoes, potato; peel & slice parsnip)
2. Put all the veggies into a large saucepan or stockpot with a pinch of saffron
3. Add the whitefish on top.
4. Add 1 cup olive oil plus enough water to cover all ingredients in the pot.
5. Add sea salt.
6. Heat uncovered on medium-low for 15 minutes, keeping heat low enough so it stays just under boiling.
7. Add the shellfish (if using) and cook for 5 more minutes. (If in the shell, they are done when fully open; if using uncooked shrimp, they will turn from whitish gray to pink).
8. Remove from heat at 20 minutes total and ladle into serving bowls. Soup will be piping hot; let sit for 5+ minutes to cool before eating. Salt to taste.

We love this soup all year round… It’s become our favorite way to incorporate a bit more white fish into our diet!