Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium celery stalk, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 4 cups seafood stock or vegetable broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 bay leaf
  • 8 ounces white fish fillets, cut into chunks
  • 8 ounces large shrimp, peeled and deveined
  • 8 ounces clams or mussels, cleaned
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Instructions:

  1. Heat olive oil in a stockpot over medium heat. Add diced onion, garlic, carrot, and celery; sauté until softened (about 5-7 minutes).
  2. Stir in thyme and smoked paprika; cook for 1 minute until fragrant. Add the seafood stock, diced tomatoes, and bay leaf; bring to a simmer.
  3. Once the soup is simmering, add fish chunks first; cook for 5 minutes. Add shrimp and clams/mussels; simmer until shrimp turn pink and shellfish open (about 5-7 minutes).
  4. Stir in lemon juice; taste and adjust seasoning with salt and pepper.
  5. Remove bay leaf; ladle the soup into bowls and garnish with fresh parsley.