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Author:
Kevin Curry
Mediterranean Seafood Soup Recipe
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This Mediterranean seafood soup is a flavorful and hearty dish that brings the tastes of the sea right to your bowl. With a delicious combination of mussels, shrimp, and white fish, this Mediterranean seafood stew offers a healthy, satisfying meal. It’s perfect for a cozy evening or as a light yet filling lunch. The soup is infused with the flavors of garlic, onions, and Mediterranean spices, creating a delightful depth of flavor that complements the fresh seafood. Here’s how to make this easy and delicious recipe.
How to Serve Mediterranean Seafood Soup
This Mediterranean seafood soup is not only delicious but also versatile when it comes to serving. Here are a few ideas on how to enjoy it:
- Serve with Crusty Bread: A loaf of crusty bread is perfect for dipping into the flavorful broth of the soup. You can opt for a French baguette, sourdough, or even garlic bread.
- Pair with a Light Salad: A fresh green salad with a light vinaigrette pairs beautifully with this soup. The crisp greens will balance out the richness of the seafood.
- Enjoy with a Side of Rice: For a more filling meal, serve the soup over a bed of rice or alongside some couscous. This can help soak up the broth and add extra texture.
- Add a Mediterranean Twist: For a true Mediterranean experience, serve the soup with a side of tzatziki sauce or hummus and some pita bread for dipping.
- Garnish with Cheese: Though traditional, adding a sprinkle of feta cheese or Parmesan on top of your soup can give it an extra burst of flavor.
This Mediterranean seafood soup recipe is a great choice for a light yet hearty meal that’s full of flavor and packed with seafood. Enjoy it as a main course or pair it with your favorite sides for a complete Mediterranean-inspired meal.
Mediterranean Seafood Soup Recipe
Mediterranean Seafood Stew Ingredients
Substitution
Note
- 4 oz lower calorie Sauvignon Blanc (Cupcake Lighthearted recommended)
- 1 lb raw mussels, soaked
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- 4 garlic cloves, minced
- 2 oz lower calorie Sauvignon Blanc
- 1 1/2 tablespoons The Fit Cook Sea seasoning
- 1 1/2 tablespoons The Fit Cook Land seasoning
- 6 cups low sodium seafood broth (or chicken broth)
- 7 oz no salt added tomato paste (not tomato sauce)
- 1 can (14.5 oz) diced tomatoes (fire roasted is a great option)
- 2 bay leaves
- 1 lb raw jumbo shrimp, peeled and deveined
- 3/4 lb white fish (sea bass or halibut recommended), cut into 1-inch cubes
- Sea salt & pepper to taste
- Garnish: Fresh parsley, chopped
How to Make Mediterranean Seafood Soup
Step 1
Soak the Mussels
Start by soaking the mussels in cold water for 30 minutes to 1 hour before cooking. This helps remove any sand or debris. After soaking, drain the mussels and set them aside for cooking.
Step 2
Steam the Mussels
Heat a pot over medium heat, add butter and white wine (you can use 4 oz of Sauvignon Blanc, like Cupcake Lighthearted). Bring the mixture to a simmer. Once simmering, add the mussels to the pot, cover, and steam for about 5 to 8 minutes, or until the mussel shells begin to open. If any mussels remain closed after steaming, discard them.
Step 3
Prepare the Base
In a large pot (a Dutch oven works great for this), heat olive oil over medium heat. Add the chopped onions and sauté for 3 to 5 minutes, or until they become translucent. Add minced garlic and cook for another 2 minutes.
Step 4
Deglaze the Pan
Pour in the remaining white wine (about 2 oz) and allow the onions to cook down, reducing the wine by half. This step adds depth to the flavor of the soup.
Step 5
Add the Seasonings
Stir in The Fit Cook Sea seasoning and The Fit Cook Land seasoning, mixing well. Add bay leaves and seafood broth (or chicken broth if you prefer). Bring the mixture to a gentle simmer and cover the pot. Let it simmer for about 20 minutes to let the flavors meld together.
Step 6
Add the Seafood
After 20 minutes, add the steamed mussels, jumbo shrimp (peeled and deveined), and white fish (such as sea bass or halibut cut into 1-inch cubes) to the pot. Reduce the heat and let the soup cook on low for an additional 10 minutes, or until the seafood is cooked through.
Step 7
Garnish and Serve
Once the seafood is cooked, remove the pot from the heat. Garnish the soup with freshly chopped parsley. Serve hot and enjoy!
Mediterranean Seafood Soup Recipe
Kevin Curry
INGREDIENTS
- 4 oz lower calorie Sauvignon Blanc (Cupcake Lighthearted recommended)
- 1 lb raw mussels, soaked
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- 4 garlic cloves, minced
- 2 oz lower calorie Sauvignon Blanc
- 1 1/2 tablespoons The Fit Cook Sea seasoning
- 1 1/2 tablespoons The Fit Cook Land seasoning
- 6 cups low sodium seafood broth (or chicken broth)
- 7 oz no salt added tomato paste (not tomato sauce)
- 1 can (14.5 oz) diced tomatoes (fire roasted is a great option)
- 2 bay leaves
- 1 lb raw jumbo shrimp, peeled and deveined
- 3/4 lb white fish (sea bass or halibut recommended), cut into 1-inch cubes
- Sea salt & pepper to taste
- Garnish: Fresh parsley, chopped
INSTRUCTIONS
-
Soak the Mussels
Start by soaking the mussels in cold water for 30 minutes to 1 hour before cooking. This helps remove any sand or debris. After soaking, drain the mussels and set them aside for cooking. -
Steam the Mussels
Heat a pot over medium heat, add butter and white wine (you can use 4 oz of Sauvignon Blanc, like Cupcake Lighthearted). Bring the mixture to a simmer. Once simmering, add the mussels to the pot, cover, and steam for about 5 to 8 minutes, or until the mussel shells begin to open. If any mussels remain closed after steaming, discard them. -
Prepare the Base
In a large pot (a Dutch oven works great for this), heat olive oil over medium heat. Add the chopped onions and sauté for 3 to 5 minutes, or until they become translucent. Add minced garlic and cook for another 2 minutes. -
Deglaze the Pan
Pour in the remaining white wine (about 2 oz) and allow the onions to cook down, reducing the wine by half. This step adds depth to the flavor of the soup. -
Add the Seasonings
Stir in The Fit Cook Sea seasoning and The Fit Cook Land seasoning, mixing well. Add bay leaves and seafood broth (or chicken broth if you prefer). Bring the mixture to a gentle simmer and cover the pot. Let it simmer for about 20 minutes to let the flavors meld together. -
Add the Seafood
After 20 minutes, add the steamed mussels, jumbo shrimp (peeled and deveined), and white fish (such as sea bass or halibut cut into 1-inch cubes) to the pot. Reduce the heat and let the soup cook on low for an additional 10 minutes, or until the seafood is cooked through. -
Garnish and Serve
Once the seafood is cooked, remove the pot from the heat. Garnish the soup with freshly chopped parsley. Serve hot and enjoy!
Nutrition per serving
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