Seafood Rice Soup
A comforting, brothy rice soup loaded with tender shellfish and aromatic herbs. Simple to make and deeply satisfying.
- Total time
- 30 min
- Servings
- 4
- Calories
- 320
- Protein
- 22g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp olive oil in a large pot over medium. Add 1 diced onion and cook until soft and translucent, about 5 minutes.
Step 2
Add 2 minced garlic cloves and stir for 30 seconds until fragrant, then add 3/4 cup rice and toast for 1 minute, stirring constantly.
Step 3
Pour in 4 cups seafood stock and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes.
Step 4
Add 1 lb mixed shellfish (mussels, clams, shrimp) and stir. Cook until shells open and shrimp are pink, about 5-7 minutes.
Step 5
Season with 1/2 tsp salt (or to taste) and stir in 1/4 cup chopped fresh parsley. Serve hot, discarding any unopened shells.
Tools you’ll need
- large pot
- wooden spoon
- knife
- cutting board
- measuring cups
- measuring spoons
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