Mixed Seafood Soup That You Will Remember
Ingredients
- 1 (78g) hot Italian sausage raw
- 2oz canned anchovies, chopped and drained
- 1 medium white onion, chopped
- 2 teaspoons smoked paprika
- 1 tablespoon powdered fennel
- 1 tablespoon dried dill
- 1 tablespoon fresh cracked pepper
-
10 cups low sodium chicken broth
water, low sodium seafood stock
- juice from 1 lemon
- 2 bay leaves
- 12oz no salt added tomato paste
- 3/4 lb crab legs *
Mixed seafood
- 3/4 lb raw jumbo shrimp, peeled and deveined
-
1 lb white fish, cubed
sea bass, halbut, cod
- 1 lb mahi mahi, cubed
- 1/2 lb frozen mussels meat
Garnish
- fresh parsley, finely chopped
- Kalamata olives, sliced or chopped
Steps
Step 1
Set a large Dutch oven (or heavy-bottomed pot) on low-medium heat. Add the sausage and chop it up into small pieces. The heat should not be so hot that it sears the sausage—you want the fat to slowly render so that you do not have to add oil to sauté the onions. Cook for about 2 minutes.
Mix in the anchovies for umami flavoring, then the onions. Increase the heat to medium to begin to sear and brown the onion. Cook for 3 -5 minutes or until the onion is brown and translucent.
Step 2
Increase the heat to medium-high, then sprinkle in the spices and mix together for 1 minute.
No worries if they stick to the bottom. Just make sure the onions and meat are covered in oil and spices.
Step 3
Add the remaining ingredients to the pot.
Note: the crab legs are NOT required. I just had them in my freezer, and I wanted to use them. The anchovies are enough to give the broth an umami seafood flavor.
Bring to a gentle simmer, cover, and cook on low heat for at least 1 hour, but 2 hours is better to allow the flavors to meld.
Step 4
Add the seafood, cover, and cook for an additional 15 – 20 minutes until it is cooked through.
Garnish and serve immediately while hot.
You can store this in the fridge for up to 3 days or freeze it to last about 3 months.