Hearty Coastal Fisherman’s Seafood Soup

Ingredients:

1 lb white fish fillets (cod, haddock, or halibut), cut into bite-sized pieces
1/2 lb shrimp, peeled and deveined
1/2 lb scallops
1 onion, chopped
3 cloves garlic, minced
1 large carrot, diced
2 celery stalks, diced
1 can (14.5 oz) diced tomatoes
4 cups fish stock or vegetable broth
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley for garnish
Lemon wedges for serving

Directions:

Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
Add the diced carrot and celery, and cook for another 5 minutes until the vegetables start to soften.
Stir in the diced tomatoes, smoked paprika, thyme, and oregano. Cook for 2 minutes, allowing the flavors to blend.
Pour in the fish stock or vegetable broth and bring to a simmer. Let the soup cook for 10 minutes to allow the vegetables to fully soften.
Add the white fish, shrimp, and scallops to the soup. Cook for 5-7 minutes, or until the seafood is fully cooked through and opaque.
Season with salt and pepper to taste.
Ladle the soup into bowls, garnish with fresh parsley, and serve with lemon wedges on the side.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 320 kcal | Servings: 4 servings