Smoky tomato and seafood soup

3 reviews, 4 star(s). 67% would make again

Ready in 45 minutes

If using frozen seafood, thaw it in the refrigerator for several hours or overnight. Once thawed, store in the refrigerator, well wrapped and sitting on a bed of ice (just as you should for fresh fish). When fresh clams are unavailable, try using the frozen steamer clams available at Trader Joe's. If you have it, a pinch of saffron threads or a sprinkle of ground saffron beautifully enhances this main-course soup.

"This recipe yields a very good quality, well-rounded broth. Get the broth piping hot before adding the seafood, and don't forget to rinse the clams! An authentic seafood soup that will impress."


8 to 10 ripe plum tomatoes or 1 can; (15 ounces) diced fire-roasted tomatoes, undrained
3 tablespoons olive oil
3 large shallots or 1 white onion; finely chopped
1 small leek; trimmed, chopped
1 red bell pepper; seeded, chopped, or 1 bottled roasted red bell pepper, diced
6 large cloves garlic; finely chopped or crushed
1 quart vegetable broth
1 bottle; (8 ounces) clam juice or water
1/2 cup dry white wine
1/4 cup tomato paste
1 teaspoon salt or to taste
3/4 teaspoon smoked sweet Spanish paprika; (pimenton)
1 pound small fresh clams; scrubbed clean, or 1 box (16 ounces) frozen steamer clams in ga
1/2 pound large; (26-30 count) raw shrimp, peeled, deveined
1 pound boneless; skinless fish fillets, such as tilapia, pollock or snapper, cut
1/2 pound bay scallops
Garlic; mayo
Chopped; fresh parsley and chives

Original recipe makes 6 Servings



1 If using fresh tomatoes, heat the broiler to high; put tomatoes on a foil-lined baking sheet. Broil 6 inches from the heat source, turning occasionally, until the skin is lightly charred on all sides, 10-12 minutes. Cool, peel and chop coarsely, collecting all the juices.

2 Heat the oil in a 4- to 5-quart Dutch oven or deep saucepan. Cook the shallots and leek until soft, about 4 minutes. Stir in the red pepper and garlic; cook 1 minute. Add the tomatoes, broth, clam juice, wine, tomato paste, salt and smoked paprika. Simmer 15 minutes. (This base can be refrigerated, covered, up to 3 days. Shortly before serving, heat the tomato mixture to a simmer. )

3 Add the clams; cook 3 minutes. Add the shrimp and fish; cook 2 minutes. Add the scallops; cook 1 minute more or until all fish is opaque but still tender. Ladle the soup into wide serving bowls. Place a dollop of the garlic mayo into the center. Sprinkle with parsley and chives.

Garlic mayo: Mix 1/3 cup mayonnaise and 1 tablespoon fresh lemon juice in a small bowl. Use a garlic press to crush in 1 large clove of garlic; mix well. Add a pinch of salt if needed. This can be made up to 1 day in advance; cover and refrigerate.

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Smoky Tomato Seafood Soup

Calories Per Serving: 189 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Apparently I font like red bell pepper with seafood, and oysters in a soup. No likey :(
asya.molodtsovaj4z9 6m ago

This recipe yields a very good quality, well-rounded broth. Get the broth piping hot before adding the seafood, and don't forget to rinse the clams! An authentic seafood soup that will impress.
pworden 3y ago

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