Mediterranean Seafood Soup

Ingredients

For the Soup Base:

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

1 can (400 g / 14 oz) crushed tomatoes

4 cups fish or seafood stock

½ cup dry white wine

1 bay leaf

1 teaspoon smoked paprika

½ teaspoon chili flakes (optional, for a gentle kick)

Salt and freshly cracked black pepper, to taste

For the Seafood:

300 g (10 oz) shrimp, peeled and deveined

300 g (10 oz) mussels, cleaned and debearded

200 g (7 oz) whole prawns, shells on for deeper flavor

For Garnish and Serving:

Fresh parsley, finely chopped

Lemon slices, for brightness

Toasted artisan bread, for dipping and serving

Build the Flavor Base

Heat the olive oil in a large pot over medium heat.

Add the onion, carrot, celery, and garlic, and sauté for 5–7 minutes until softened and fragrant.

Sprinkle in the smoked paprika and chili flakes (if using), stirring gently to release their aroma.

Create the Broth

Pour in the white wine to deglaze the pan, scraping up any flavorful bits from the bottom.

Add the crushed tomatoes, seafood stock, bay leaf, and a pinch of salt and black pepper.

Stir to combine, then bring to a gentle boil.

Reduce heat and simmer uncovered for about 20 minutes, allowing the flavors to meld into a rich, aromatic broth.

Add the Seafood

Add the mussels and whole prawns first, cooking for about 5 minutes or until the mussels open and the prawns turn vibrant orange.

Next, stir in the shrimp and simmer for 2–3 minutes more, just until pink and tender.

Discard any mussels that haven’t opened.

Season and Finish

Taste the broth and adjust seasoning with more salt and cracked pepper if needed.

Remove the bay leaf, and give the soup a gentle stir before serving.

Serve and Enjoy

Ladle the hot soup into wide bowls.

Garnish with fresh parsley, a squeeze of lemon, and a sprinkle of black pepper.

Serve with toasted artisan bread for dipping — perfect for soaking up the bold, savory tomato broth.