Mediterranean Seafood Soup

Mediterranean Seafood Soup

Mediterranean Seafood Soup Recipe
Prep time
Cook time
Total time
Serves: 10
  • 24 oz. skinless Pacific halibut
  • 1 c. dry white wine
  • 2 cloves organic garlic, thinly sliced
  • ¼ c. finely chopped flat-leaf parsley
  • 8 oz. Bar Harbour All Natural Clam Juice
  • ¼ c. organic extra-virgin olive oil
  • 1 large organic sweet onion, thinly sliced
  • ½ tsp. crushed organic red pepper
  • 2 c. organic pitted kalamata olives
  • 2 pounds wild shrimp, shelled and deveined
  • 20 oz. littleneck clams, scrubbed
  • 1 pound Green mussels, scrubbed and debearded
  • 2 oz. can Eden Foods Organic Diced Tomatoes (14.5 oz. can)
  1. Preheat the oven to 450 degrees F.
  2. In a large, enameled cast-iron casserole with a lid, heat the olive oil. Add the onion and garlic, saute over medium heat until softened, about 8 minutes.
  3. Add the parsley and crushed red pepper and cook over moderate heat, stirring, for 1 minute.
  4. Add the tomatoes and cook until almost all of the liquid has evaporated, about 5 minutes.
  5. Arrange the halibut fillets in the casserole and season with salt and pepper. Scatter the olives over the fish and top with the shrimp. Tuck in the clams and mussels, hinge sides down.
  6. In a medium saucepan, bring the clam juice and white wine to a boil. Pour the hot liquid over the seafood.
  7. Cover the casserole dish, transfer to oven and bake for about 30 minutes, or until the mussels and clams open, the shrimp are pink and the halibut is cooked through. Discard any shellfish that don’t open.
  8. Spoon the broth into serving bowls, top with seafood and serve.

Nutrient Information Per Batch

3689.13 kcal Calories, 1632.56 mg Calcium, 122.53 g Carbohydrate, 1912.72 mg Cholesterol, 129.25 g Total Fat, 27.62 g Fiber, 137.45 mg Iron, 1271.72 mg Magnesium 10849.7 mg Potassium, 462.47 g Protein,933.9 mcg Selenium, 6197.27 mg Sodium, 38.8 g Sugars, 29.03 mg Zinc, 18.91g Saturated fat, 0 trans Fat, 70.35 g Monounsaturated fats, 23.51 g Polyunsaturated fats, 15817.1 IU Vitamin A, 4.16 mg Vitamin B6, 349.81 mcg Vitamin B12, 305.67 mg Vitamin C, 1402.56 IU Vitamin D, 32.44 Vitamin E, 286 mcg Vitamin K, 437.55 mcg Folate,2.65 mg Vitamin B1(Thiamin),80.02 mg Vitamin B3(Niacin),3.31 mg Vitamin B2(Riboflavin), 36400 mcg Lycopene, 2325.44 mcg Lutein and Zeaxanthin, 1.27 g ALA, 4.06 g EPA, 5.54 gDHA,5280.13 mg Phosphorous, 19.28 mg Manganese, 0 mcg Alpha carotene, 1591.4 mcg Beta carotene, 80.39 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Seeds
  • No Peanuts
  • No Pork
  • No Red Meat
  • No Eggs
  • No Gluten
  • No Nuts
  • No Grains
  • No Legumes
  • No Citrus
  • No Soy
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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