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Seafood Soup

A simple, quick and tasty warming soup. The salmon and the shrimp is delicately simmered in this intense tomato and wine broth, and the result is a very aromatic and light soup that will satisfy any seafood lover. Enjoy!

Posted on November 27, 2009

Ingredientsseafood soup

½ cup onions, chopped

½ cup green peppers, chopped

3 tbsp fresh parsley, minced

3 tbsp olive oil

1 cup carrots, chopped

2 garlic cloves, minced

1 can (15 ounces) tomato sauce

1 can (14-1/2 ounces) diced tomatoes

¾ cup white wine, you can use chicken stock

1 bay leaf

½ tsp dry oregano

¼ tsp dry basil

Salt and black pepper

1 lb salmon fillets cut into cubes, no skin

2 cups uncooked medium shrimp, peeled and deveined


1. In a large saucepan, sauté the onions, green pepper and parsley in oil until soft. Add carrots and garlic and cook for 3 min. Stir in the tomato sauce and diced tomatoes, wine or chicken stock and the herbs.

2. Cover and simmer for 30 min. Stir in the salmon and shrimp. Cover and cook for another 10 min until the fish is flaky and the shrimp is pink. Do not overcook.

 Note: You can use any kind of firm fish you like. Use more shrimp for a more flavorful soup.




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