This is a dish that is a bit spendy, so make it on special occasions. It is a wonderfully hearty yet low-cal and light soup that I find delectable! This is a seafood-lovers delight!

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Recipe Summary

prep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil and butter in a large pot over medium heat. Add celery and onion and cook about 3 minutes. Add tomatoes with juices and garlic. Simmer for 10 minutes.

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  • Add chicken broth, water, and white wine to the pot with the vegetables and bring to a boil, about 5 minutes. Add parsley and saffron, and season with salt and pepper. Simmer broth 15 minutes more. Add fish to the soup.

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil, about 5 minutes. Add mussels and clams, cover, and steam until shells open, 5 to 10 minutes.

  • Transfer steamed mussels and clams and the steaming liquid to the pot with the soup. Simmer soup 10 minutes more.

Cook's Note:

Since whiting is primarily an east coast fish, it might be difficult to find. If you cannot find it, substitute the whiting with cod.

Nutrition Facts

333 calories; protein 31.4g 63% DV; carbohydrates 8.7g 3% DV; fat 15.9g 25% DV; cholesterol 116.4mg 39% DV; sodium 1446.6mg 58% DV. Full Nutrition
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