Posted by: socalsalty | February 15, 2011

Cooking: Heart Healthy Seafood Soup

Today, posted an article that advocated eating fish…Salt over Fresh AND Wild over Farmed…things that I’ve adhered to and advocated for a long time.  Now granted, I use salt, and sometimes fry (but at least I use olive oil) and I likely exceed their 12oz per week recommendation.  But oh well, Salty’s not perfect and never will be!

Given the subject though, it seemed like a good time to do a follow up on the Fish Stock post I had a couple weeks ago.  Good buddy Hink sent me a Seafood Soup recipe (see below).  It looks great.  The Humboldt squid have hit SoCal, and I want to go chase them this weekend.  I’ve got the stock ready to go in the freezer.  I think I’ll riff Hink’s soup and replace the clams with squid strips.  Stay tuned.  Meanwhile, enjoy Hink’s Seafood Soup!


I'd probably toast those bread rounds and add cheese 😉

Hink’s Seafood Soup



Large stainless steel or enameled Pot


Large Bowl



1+pounds fish (rockfish, cod, snapper)

1 pound shrimp, peeled and deveined

2 medium potatoes, peeled and cubed

1 large onion, sliced

3 medium tomatoes, cored

16 oz canned tomatoes

8 unpeeled garlic cloves, roughly chopped

½ tsp thyme

¼ tsp fennel seed

3 pinches saffron

1 qt. Fish stock

1 cup clam juice

3 cups water

½ cup olive oil

Heat in oil in pot, add onions and sauté for 8 – 10 minutes. (Should be translucent, but not brown.)

Fold in garlic, sauté for a minute, then add tomatoes and spices, continue cooking for about 2 or 3 minutes more.

Pour in fish stock, clam juice, and water.

Bring to a boil, reduce heat to a slow boil and cover loosely for 45 minutes.

Strain liquid through colander making sure to press out all the juice from the vegetables, then discard vegetables and return liquid to pot.

Add potatoes to pot and let simmer uncovered for about 10 – 12 minutes.

Cut fish in to 1 inch pieces, making sure to feel and remove any missed bones. Add fish and shrimp to pot and continue cooking for another 5 – 6 minutes.


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