A rich, hearty seafood soup that combines halibut, littleneck clams and shrimp for a satisfying, aromatic bowl. Ready in about 30 minutes, it’s perfect with a crusty piece of bread to soak up the flavorful broth. This version is flexible—use cod in place of halibut or swap in your favorite shellfish depending on availability.
Halibut and Shellfish Soup
This seafood and shellfish soup is straightforward to prepare. Peeling and deveining the shrimp is the task that takes the longest; everything else moves quickly. The recipe makes about four generous bowls and works well for a weeknight family dinner or a casual weekend meal.
Prep and Cooking Time
Prep: 15 mins • Cook: 15 mins • Total: 30 mins
Yield
4 servings — about 1 large bowl per person
Ingredients
- 1 tsp olive oil
- 2 shallots, chopped
- 2 cloves garlic, minced
- 3 medium tomatoes, diced
- 4 oz dry white wine
- 1 cup clam juice
- 2 cups vegetable stock
- 3/4 lb halibut fillet, skin removed and cut into large pieces (or substitute cod)
- 1 lb shrimp, peeled and deveined
- 1 dozen littleneck clams
- Pinch of saffron
- 1/4 cup fresh chopped parsley
- Crusty bread, for serving (optional)
Instructions
- Heat the olive oil in a large heavy pot over medium heat. Add the chopped shallots and minced garlic, and sauté until the shallots are translucent and fragrant—about 2 to 3 minutes. Take care not to brown the garlic.
- Add the diced tomatoes, the dry white wine and the clam juice to the pot. If you happen to have the halibut bone or any fish trimmings, you can add them now to boost the broth’s depth of flavor; they can be removed before serving.
- Pour in the vegetable stock, then sprinkle in the pinch of saffron and a few sprigs of fresh thyme if available. Stir to combine and bring the mixture to a gentle simmer so the tomatoes release their flavor into the liquid.
- Once the broth is simmering, add the littleneck clams. Cover the pot and cook for about 2 minutes—this brief steam helps the clams begin to open.
- After 2 minutes, add the shrimp and the halibut pieces to the pot. Cover again and cook for an additional 3 to 5 minutes, or until the shrimp turns pink, the halibut is opaque and cooked through, and the clams have opened. Discard any clams that remain tightly closed.
- Remove any fish bones or large thyme stems. Taste the broth and adjust seasoning with salt and freshly ground black pepper if needed.
- Stir in the chopped parsley just before serving. Ladle the soup into bowls and offer crusty bread on the side for dipping into the broth.
Notes and Tips
- Substitutions: Cod or other firm white fish work well in place of halibut. You can also substitute other shellfish such as mussels or squid depending on preference and availability.
- Saffron adds a subtle aroma and color; if you don’t have saffron, a small pinch of turmeric will provide color but a different flavor profile.
- When working with clams, be sure they are scrubbed and free of grit. Discard any that remain closed after cooking.
- To save time, buy peeled and deveined shrimp. If using frozen shrimp, thaw completely before adding to the pot.
- For a richer broth, you can finish with a small drizzle of good olive oil or a pat of butter stirred in off the heat.
Serving and Storage
Serve the soup hot with crusty bread or a simple green salad. Leftovers keep well in the refrigerator for up to 2 days. Reheat gently on the stove over low heat; avoid prolonged boiling to prevent the seafood from becoming tough. This soup is best when eaten soon after cooking for the freshest texture.
Variations
For a tomato-forward broth, add a splash of tomato paste when sautéing the shallots. To introduce a little heat, add a pinch of crushed red pepper or a few slices of fresh chili. For a creamier version, stir in a small splash of half-and-half or coconut milk at the end of cooking (note that this will change the character of the broth).
Nutrition (per large bowl)
Calories: 300.4 kcal • Protein: 49.8 g • Carbohydrates: 9.4 g • Fat: 5.8 g • Fiber: 1.2 g • Cholesterol: 220 mg • Sodium: 1023.3 mg • Sugar: 1.5 g
Final Thought
This Halibut and Shellfish Soup is an easy, elegant weekday meal that brings together simple ingredients for bold flavor. It’s adaptable, quick to make, and makes an impressive family dinner when paired with good bread and a crisp salad.