Halibut and Shellfish Soup
A great tasting hearty seafood and shellfish soup made with halibut, littleneck clams and shrimp. Serve this with a crusty piece of bread and you have yourself a complete meal.
Foto: Skinnytaste
Ingredients
4 servings
- 1 tsp olive oil
- 2 chopped shallots
- 2 cloves of garlic
- 3 medium diced tomatoes
- 4 oz dry white wine
- 1 cup clam juice
- 2 cups vegetable stock
- 3/4 lb halibut filet (skin removed cut into large pieces)
- 1 lb shrimp (peeled deveined fresh shrimp)
- 1 dozen littleneck clams
- pinch of saffron
- 1/4 cup fresh chopped parsley
- crusty bread for serving on the side (optional)
Steps
-
Add olive oil to a large heavy pot; over medium heat sautée shallots and garlic until translucent.
-
Add the tomatoes, wine, clam juice and the bone from the halibut if you have one.
-
Add vegetable stock, saffron, fresh thyme and stir.
-
Add the clams; cover and cook 2 minutes, add the shrimp and fish and cook and additional 3 to 5 minutes, or until the shrimp turns pink and the clams open.
-
Remove bone and serve with a crusty bread to dip into the juice.
Nutrition Facts (per serving)
Macronutrients
Calories30015% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 3.600
Per Serving
Rp 900/serving
🏠 Save ~Rp 7.200 compared to buying!
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 1 tsp | - | - |
| chopped shallots | 2 | - | - |
| of garlic | 2 cloves | - | - |
| diced tomatoes | 3 medium | Rp 12.000/kg | Rp 3.600 |
| dry white wine | 4 oz | - | - |
| clam juice | 1 cup | - | - |
| vegetable stock | 2 cups | - | - |
| halibut filet | 0.75 lb | - | - |
| shrimp | 1 lb | - | - |
| dozen littleneck clams | 1 | - | - |
| pinch of saffron | - | - | - |
| fresh chopped parsley | 0.25 cup | - | - |
| crusty bread for serving on the side | - | - | - |
*Estimated market prices, may vary by region
Source: Skinnytaste
Loading comments...