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Aegean Seafood Soup with Tomatoes and Herbs_001

Aegean Seafood Soup with Tomatoes and Herbs

A heartwarming blend of the Aegean's finest catch simmered in a savory tomato broth infused with an aromatic mix of Mediterranean herbs. This Aegean Seafood Soup brings the essence of coastal Greece to your table, offering a nourishing and flavorful experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine Mediterranean
Servings 4 people
Calories 275 kcal

Equipment

  • Large pot
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden spoon

Ingredients
  

  • 1 lb mixed seafood (shrimp, mussels, calamari rings)
  • 2 tbsp extra virgin olive oil
  • 1 medium onion, diced about 150g
  • 3 garlic cloves, minced
  • 1 bell pepper, diced about 120g
  • 1 can diced tomatoes 14 oz or 400 g
  • 4 cups fish stock
  • 1/2 cup dry white wine
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes optional
  • 1 bay leaf
  • 3 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • Lemon wedges for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
  • Stir in the bell pepper and cook for another 3 minutes until slightly softened.
  • Pour in the white wine and let it simmer until reduced by half, about 4 minutes.
  • Add the canned tomatoes, fish stock, salt, black pepper, oregano, basil, red pepper flakes (if using), and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
  • Add the mixed seafood to the pot and simmer for 5-7 minutes, or until the seafood is cooked through.
  • Remove the bay leaf and stir in the fresh lemon juice and chopped parsley.
  • Serve hot, garnished with lemon wedges on the side.

Notes

For an authentic Aegean touch, add a pinch of saffron with the tomatoes.
If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add to the soup before the seafood.
Always adjust salt and pepper to your taste and consider the saltiness of your seafood mix.
To make this soup even heartier, add diced potatoes or a handful of orzo pasta with the tomatoes.
Keyword Aegean Seafood Soup, Mediterranean Seafood Recipe, Tomato Herb Seafood Soup