Description
This elegant Spring Seafood Soup is a creamy, coastal-inspired dish brimming with clams, shrimp, cod, and optional scallops. Simmered with cherry tomatoes, white wine, and finished with herbs and lemon, it’s a luxurious yet light springtime meal perfect for seafood lovers and seasonal dining.
Ingredients
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10 oz raw shrimp, peeled and deveined
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15 oz fresh clams, scrubbed clean
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1 cod fillet (about 8 oz), cut into chunks
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6 scallops (optional, seasonal addition)
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1/2 cup dry white wine
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2 cups seafood or vegetable broth
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1 cup heavy cream
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1 medium onion, finely chopped
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4 garlic cloves, minced
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4 cherry tomatoes, halved
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1/2 lemon, juiced
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1/2 teaspoon freshly ground black pepper
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2 teaspoons salt (adjust to taste)
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1 handful fresh parsley, chopped
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1 tablespoon olive oil
Instructions
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In a large pot, heat olive oil over medium heat. Sauté onion for about 5 minutes until translucent. Add garlic and cook for another minute.
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Pour in white wine and simmer for 2–3 minutes to reduce slightly.
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Add cherry tomatoes and broth. Bring to a gentle simmer.
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Stir in clams and cover. Cook for 5–7 minutes until clams open. Discard any that do not.
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Add shrimp, cod, and scallops. Simmer for 4–5 minutes until seafood is opaque and fully cooked.
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Reduce heat and stir in heavy cream, lemon juice, salt, and pepper.
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Simmer gently for 3–4 more minutes. Avoid boiling after cream is added.
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Garnish with fresh parsley and serve hot with crusty bread.
Notes
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Swap cod for halibut or sea bass for variety.
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Make it dairy-free by using coconut cream instead of heavy cream.
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Serve with toasted sourdough or garlic croutons for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Soup
- Method: Stovetop, Simmering
- Cuisine: Mediterranean-Inspired, Coastal
