Seafood Soup

Seafood Soup

  • Prep: 20 min
  • Cook Time: 30 min
  • Total: 50 min
  • Serving: 6

This hearty protein-rich soup is a rewarding meal at the end of a long day or hard workout, supplying nearly 100% of the recommended daily intake for vitamins B12 and D.


  • 4 ounces turkey bacon, coarsely chopped
  • 1, 6-ounce onion, chopped (about 1 cup)
  • 1, 6-ounce fennel bulb, stalks removed, cored, coarsely chopped
  • 1 cup dry white wine
  • 1 cup water
  • 1, 8-ounce bottle of clam juice
  • 1, 14 1/2-ounce can reduced sodium, diced tomatoes (do not drain)
  • 1 sprig of fresh thyme, chopped fine or 1 teaspoon dried thyme
  • 1 tablespoon caraway seeds
  • 1 1/2 pounds halibut, cut into 1 inch pieces
  • 1 pound uncooked medium shrimp, peeled, deveined, tails removed
  • 1/4 cup fresh parsley, chopped fine
  • 1/4 cup leafy fronds from fennel stalks, chopped fine


  1. Cook bacon in a large nonstick stockpot over medium heat, stirring frequently until crisp, about 6 to 7 minutes.
  2. Transfer bacon bits with a slotted spoon to a plate lined with paper towels.
  3. Add onion to bacon drippings, if any, and cook, stirring constantly until soft, about 5 minutes.
  4. Add fennel bulb, stirring constantly until fragrant and tender, about 5 minutes.
  5. Add wine, chicken broth, clam juice, can of tomatoes, thyme, caraway seeds.
  6. Bring to a boil.
  7. Reduce heat to low and simmer for 5 minutes.
  8. Add halibut and shrimp.
  9. Cover and cook for 3 to 5 minutes or until fish is just cooked through.
  10. Season with salt and pepper to taste.
  11. Serve warm garnished with parsley and fennel fronds.

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