Seafood Soup

So quick, so easy. This soup assembles in minutes and is chock full of protein and nutrients. A couple of tips here: The clam juice is key here – it adds a lot of flavor; also, you can use frozen fish and shellfish, just make sure it’s uncooked and has thawed completely before adding to the soup.

And before you seafood connoisseurs get all pissy with me for adding parmesan cheese to fish, I just wanted to include it as an option. I tried the soup with and without the cheese and like both versions. The cheese adds another layer to the soup, which is nice since this is a quick meal and the flavors don’t have a lot of time to come together.

Ingredients
¼ cup clam juice
1 medium onion, diced
2 cloves of garlic, minced
3 cups fresh kale, stemmed and torn into pieces
1 15-oz. can diced tomatoes
2 medium fillets of halibut, cod or other white, flaky fish, cut into bite-size pieces
8-10 jumbo uncooked shrimp
15-20 small bay scallops
5 cups of water
1 bay leaf
¼ cup olive oil
salt and pepper to taste
parmesan cheese (optional)

Here’s what you do:
Add olive oil to Dutch oven or stock pot. Sauté onions and garlic until translucent. Add clam juice and sauté for 1 minute. Add tomatoes, bay leaf, kale and water. Bring to boil and reduce to simmer for 7-8 minutes. Check seasoning and add salt and pepper to taste. Add fish, shrimp and scallops and simmer for about 5 minutes. Fish should be completely cooked. Serve immediately (with or without parmesan cheese).