Ultimate Seafood Soup-Stew Extravaganza

It's not just a recipe; it's a celebration of the sea's bounty.Savor the flavors of this irresistible seafood soup and stew extravaganza and let it become your signature dish for unforgettable moments.

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Course: Al La Carte, Dinner

Cuisine: American, French, Italian, Mediterranean

Keyword: Flavorful seafood, How to make seafood soup, How to make seafood stew, Seafood extravaganza, Seafood lovers delight, Seafood Soup

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: People

Calories: 439kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 4 to 5 quart Stock pot I love using this All clad FusionTec

Ingredients

Ingredients for Seafood

1 pound jumbo shrimps peeled and deveined (the shells can be used in the seafood stock)
14 ounces monkfish cutup into portion size (or sub mahi mahi
7 ounces halibut cutup into portion size
12 ounces lobster tails 2 6-ounces portions. Shells removed (the shells can be used in the seafood stock)
1 pound king crab legs shells removed (Shells can be used to make seafood stock)
1/2 pound jumbo lump crab meat
1 1/4 teaspoon kosher salt adjust for your diet
1/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil

For the Aromatics and Vegetables

1 medium shallot peeled and cliced
2 celery stalks chopped
2 leeks white parts only. Washed thoroughly. Sliced
2 large cloves garlic chopped
1 tablespoon oregano fresh. Chopped if needed
2 teaspoons thyme leaves fresh
3 small carrots peeled and chopped 1/2 inch chunks
4 - 5 baby red potatoes rinsed and quartered
12 ounces grape tomatoes or vine-ripened
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 teaspoon saffron
4 - 5 cups seafood stock I use homemade - Link in notes below.

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Instructions

For the Seafood: These steps are important to add dept of flavor to the soupy stew

Add shrimps to a small bowl. Season with some of the salt and freshly ground black pepper. Season the fish and lobster, keeping each type of fish and the lobster in separate bowls.
Note: Since each of the seafood cook at different rate it's important to keep them separate. The crab meats do not need to be seasoned since they are usually cooked.
1 pound jumbo shrimps, 14 ounces monkfish, 7 ounces halibut, 1 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 12 ounces lobster tails
Heat the olive oil in a stock pot large enough to host all the remaining ingredients. Use medium heat.
Tip: Heat the pot first, then add the oil once the pot is hot. The oil should have a bit of shimmering look indicating that it's hot.
3 tablespoons extra virgin olive oil
Begin by searing the monkfish first. One minute per side. The fish does not need to be cooked through as it will finish the cooking in the soup/stew broth. Remove the monk fish to a plate or bowl and reserve for later.
14 ounces monkfish
Continue searing the halibut and lobster - this can be done together. One minute per side. Remove and set aside.
7 ounces halibut, 12 ounces lobster tails
Saute the shrimps for one minute total. Remove and set aside. Turn off the heat.
1 pound jumbo shrimps
Note: The crab meats do not need to be seared. And searing all the other raw seafood adds a layer of flavor to the soupy stew.

Make the soup stew base:

Add 2 tablespoon of the stock, or water, to a small prep bowl. Sprinkle the saffron threads on top of the liquid. All to bloom - this will enhance the flavor
1 pound jumbo shrimps
If needed add, a small amount of additional olive oil to the pot. Use medium heat to reheat the oil.
Add the shallots, celery and leeks to the pot. Season with a pinch of salt and freshly ground black pepper. Mix. Sauté two to three minutes until fragrant.
1 medium shallot, 2 celery stalks, 2 leeks
Add the garlic, oregano and thyme. Mix. Cook 30 to 60 seconds.
2 large cloves garlic, 1 tablespoon oregano, 2 teaspoons thyme leaves
Add the carrots, potatoes and tomatoes. Season with salt and freshly ground black pepper. Mix to combine with the aromatics. Cook two to three minutes to enhance the flavor.
3 small carrots, 4 - 5 baby red potatoes, 12 ounces grape tomatoes, 1/4 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper
Pour in the seafood stock. Pour in the saffron, including all the liquid it bloomed in. Stir and taste. Adjust seasoning if needed. Bring to a boil. Cover the pot, reduce heat to medium low. Simmer until the potatoes and carrots are fork tender. 20 to 25 minutes.
Note: Be sure not to add too much salt to the stock as the seafood are already seasoned plus the stock will reduce. Can add more salt at the end when the veggies are cooked, if needed.
1 teaspoon saffron, 4 - 5 cups seafood stock
Add the monkfish. Gently stir to combine. Cook 2 minutes.
Add the halibut and lobster meat. Gently stir. Cook 1 minute.
Add the shrimps. Gently stir. Cook 1 minute.
Add the king and lump crab meat. Gently use the back of the spoon to tuck the crab meats into the stock soup broth. Cook 1 to 2 minutes. Turn off the stove.
1 pound king crab legs, 1/2 pound jumbo lump crab meat
Pour into your favorite bowls. Serve with grilled bread or rice. Enjoy.

Video

Notes

Notes:

Cooking each type of seafood prior to adding it to the soup broth enhance the overall flavor profile and importantly this step prevents the seafood from tasting like boiled seafood.
The shrimps and lobster shells can be used to make a flavor-packed broth - doing this will take about 30 minutes. See this brief tutorial of how to make the seafood/shrimps broth - it truly is easy and adds a lot of flavor to the over all soup. Quick tutorial link https://youtube.com/shorts/NMHcA0xdaJY?si=FnjjOGQuQ6lbUtEc
The seafood broth can be made whenever you have shells and can be frozen up to 1 month. Defrost in refrigerator prior to using.

Nutrition