Easy Seafood Soup Recipe (Paleo with AIP Option)
- Total Time: 45 minutes
- Yield: 4 Servings 1x
Ingredients
Units
Scale
Ingredients for Broth
- 1 onion, cut in half
- 1 carrot
- 3–4 sprigs of parsley
- 3–4 sprigs of thyme
- 1 celery stalk
- 2–3 bay leaves
Ingredients for Soup
- 1/2 tsp salt
- 1/2 tsp pepper (omit for strict AIP)
- 1 chopped onion
- 1 chopped carrot
- 1 chopped celery stalk
- 3 garlic cloves chopped
- 3 potatoes (use white sweet potatoes for AIP)
- 4 tbsp white wine (omit for AIP)
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp butter (omit for AIP & use more oil instead)
- 1/3 cup shelled clams
- 1/3 cup cleaned mussels in shells
- 1/3 cup tiger prawns in shells
Instructions
Broth Instructions
- In a saucepan, put the onion cut into halves, carrots, celery stalk cut into pieces, bay leaf, parsley, and thyme sprigs.
- Remove the shells from the shrimp, rinse, and put them in the saucepan as well.
- Fill with water (about 4 cups water) and bring to a low boil. Reduce heat and simmer on medium heat for about 20 minutes. *see notes below
Soup Instructions
- In another saucepan, in a mixture of olive oil and butter, cook the chopped carrots, onions, celery for 5 minutes, stirring occasionally.
- Add garlic and cook for 2 more minutes.
- Pour in white wine and lemon juice and bring to a low boil.
- Strain the broth, discard the remaining onions, carrots, celery, herbs and shrimp shells.
- Pour the broth into a saucepan with vegetables. Add small cubes of peeled potatoes and cook until fork-tender, about 10 minutes.
- Add the shrimp, mussels, and shelled clams. Add salt and pepper to taste.
- Add more water or chicken broth if necessary. Stir and cook for another 5 minutes.
- For the best flavor and freshest soup, serve it immediately with fresh herbs. Be sure to only eat the mussels that have opened.
Notes
You can use chicken broth instead of water when making your seafood stock. This makes an even more hearty soup that bursts with flavor.