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Mediterranean Seafood Soup Recipe

Prep: 5 min
Cook: 40 min
Total: 45 min

Mediterranean Seafood Stew Ingredients

2 tablespoons vegan butter
  • 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!