Description
Seafood soup is a hearty, herby chowder full of salmon, shrimp, and chopped vegetables — an ocean’s worth of flavor in one pot.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 small green pepper, chopped
- 2 medium carrots, chopped
- 1 garlic clove, minced
- 1 can (15 ounces) tomato sauce
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 3/4 cup white wine or chicken broth
- 1 bay leaf
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon pepper
- 3/4 pound salmon fillets, skinned and cut into 3/4-inch cubes
- 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 3 tablespoons minced fresh parsley
Instructions
- In a large saucepan, heat olive oil over medium heat. Add onion and green pepper; cook until tender.
- Add carrots and garlic; cook 3 more minutes.
- Stir in tomato sauce, diced tomatoes, white wine (or broth), bay leaf, oregano, basil, and pepper. Bring to a boil.
- Reduce heat; simmer, covered, for 30 minutes.
- Stir in salmon, shrimp, and parsley. Cook, covered, 7–10 minutes or until fish flakes and shrimp turn pink.
- Discard bay leaf and serve.
Notes
- Salmon, shrimp, and lots of chopped veggies make this a hearty, herby meal-in-a-bowl.
- Nutrition info per cup: 213 calories, 9g fat (1g saturated), 74mg cholesterol, 525mg sodium, 12g carbs (5g sugar, 3g fiber), 18g protein.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup, Seafood
- Method: Simmer
- Cuisine: American