RCI-SF.005.0061.001
Soupa Nisiotiki
Island Soup Cooking Time: 40 minutes.
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyadvanced
Ingredients
- haddock fillets2 lbscut in 2 in. pieces
- 24 unit
- fresh shrimp1 lbcleaned and deveined
- 1 lb
- 1 lb
- ½ cup
- garlic1 clovecrushed
- 1 tbsp
- ½ tsp
- onion1 largediced fine
- carrot1 unitgrated
- celery½ cupdiced fine
- ½ cup
- 2 unit
- whole canned tomatoes3 cupsdrain and reserve liquid
- 1 cup
Method
1
Heat the light olive oil in a large heavy-bottomed pot over medium heat, then add the crushed garlic and sauté for 1 minute until fragrant.
2
Add the diced onion, grated carrot, and diced celery to the pot and cook for 8-10 minutes, stirring frequently, until the vegetables soften and the onion becomes translucent.
9 minutes
3
Pour in the dry white wine and scrape the bottom of the pot with a wooden spoon to deglaze and release the browned bits.
4
Add the drained canned tomatoes and their reserved liquid, the 2 bay leaves, salt, and pepper, then stir well to combine.
3 minutes
5
Bring the broth to a gentle simmer and add the haddock fillets, stirring gently to ensure they are submerged.
2 minutes
6
Simmer for 5 minutes until the haddock begins to cook through, then add the clams with their liquid, fresh shrimp, scallops, and crabmeat.
5 minutes
7
Continue simmering for 8-10 minutes until the shrimp are pink and firm, the clams have opened, and all seafood is cooked through; discard any clams that remain unopened.
9 minutes
8
Taste the soup and adjust seasoning with additional salt and pepper as needed, then remove the bay leaves.
2 minutes
9
Stir in the chopped parsley and serve the soup immediately in warmed bowls, ensuring each serving contains a balanced mixture of seafood and broth.