Mediterranean Seafood Soup

A vibrant Mediterranean-style seafood soup packed with shrimp, mussels, and clams simmered in an aromatic tomato broth infused with garlic, olive oil, and dry white wine.

Ingredients

• 300 ml dry white wine
• 500 g fresh shrimp
• 400 g fresh clams
• 300 g frozen green-lipped mussels
• 3 tomatoes
• 1 onion
• 4 cloves garlic
• 1/2 cup extra virgin olive oil
• to taste salt
• to taste black pepper
• optional fresh rosemary or thyme
• optional butter

Instructions

1. 1Slice the onion

   

   Place the onion on a wooden cutting board and use a kitchen knife to slice it. The pieces do not need to be perfectly uniform in size since they will be simmered down later in the soup.

   Tip: Keep your fingertips curled inward while cutting to protect your hands.
2. 2Chop garlic and tomatoes

   

   Mince the garlic cloves and chop the tomatoes on the wooden cutting board. The tomatoes will release plenty of moisture during the simmering process.

   Tip: Chop the garlic finely to evenly distribute its flavor throughout the broth.
3. 3Sauté shrimp heads

   

   Add a generous amount of extra virgin olive oil to a deep pot and drop in the shrimp heads. Sauté them until they change color to build a rich, flavorful shrimp oil base.

   Tip: Cover the pot with a lid if necessary to prevent hot oil from splattering.
4. 4Sauté onions and garlic

   

   Remove the shrimp heads from the pot, then add the chopped onions and minced garlic directly into the remaining oil with a little extra oil if needed. Sauté until the onions become translucent.

   Tip: Stir frequently to prevent the garlic from burning while building the flavor base.
5. 5Add fresh shrimp

   

   Add fresh whole shrimp into the pot with the translucent onions and garlic. Stir them together to absorb the aromatic flavors from the base.

   Tip: Ensure the heat is set appropriately so the fresh shrimp cook evenly.
6. 6Add chopped tomatoes

   

   Add the previously chopped tomatoes into the pot with the shrimp, onions, and garlic. The moisture from the tomatoes will help create a rich broth base.

   Tip: Stir the tomatoes well with the other ingredients to release their juices into the oil.
7. 7Add green-lipped mussels

   

   Directly add frozen green-lipped mussels, which are used from New Zealand, into the pot along with the other seafood and aromatics.

   Tip: You can use frozen green-lipped mussels directly from the package without fully thawing them first.
8. 8Pour in dry white wine

   

   Pour 300 milliliters of dry white wine into the seafood mixture in the pot. You can also use cooking wine as a substitute.

   Tip: White wine adds a wonderful acidity and depth of flavor to the broth as it simmers.

Storage & Reheating

Burn It Off

Frequently Asked Questions