Description
Creamy seafood soup from coastal Portugal blends ocean-fresh ingredients with rich, silky textures. Delicate shellfish and aromatic herbs combine in a comforting bowl you’ll savor to the last spoonful.
Ingredients
Scale
Main Seafood Ingredients:
- 3/4 pound (340 grams) salmon fillet
- 2 to 4 ounces (57 to 113 grams) hot smoked salmon
- 1 quart (946 milliliters) clam juice
Vegetables and Aromatics:
- 1/2 chopped medium yellow onion
- 1 cup thinly sliced leeks
- 1 cup thinly sliced mushrooms
- 1 tablespoon minced garlic
- 2 cups canned whole tomatoes
Dairy, Herbs, Seasonings, and Other Ingredients:
- 1/4 cup (57 grams) butter
- 3 tablespoons all-purpose flour
- 1 cup (237 milliliters) milk
- 1 cup (237 milliliters) cream
- 2 tablespoons fresh parsley
- 1/4 cup fresh cilantro
- 2 tablespoons fresh dill
- 1/2 teaspoon Old Bay seasoning
- Pinch black pepper
- Pinch crushed red pepper
Instructions
- In a large pot, gently melt butter over medium heat, then sauté chopped onions, leeks, mushrooms, and minced garlic until vegetables become translucent and tender, approximately 7-10 minutes.
- Pour in clam juice and incorporate smoked salmon pieces, diced tomatoes, selected herbs, and preferred seasonings. Warm the mixture thoroughly, stirring occasionally to blend flavors.
- Create a smooth mixture by whisking flour into milk until no lumps remain. Gradually introduce heavy cream to the flour-milk base, then carefully fold this mixture into the simmering soup.
- Introduce fresh salmon chunks into the soup, allowing them to gently poach for 5 minutes. Maintain a low heat to prevent boiling, which could cause dairy separation and tough fish texture.
- For an optional silky consistency, use an immersion blender to puree the soup to desired smoothness. Taste and adjust seasoning with salt, then garnish with fresh dill sprigs before serving hot.
Notes
- Select fresh, high-quality seafood for the most vibrant flavor profile.
- Use low-sodium clam juice to control salt levels and prevent overseasoning.
- Swap dairy for coconut milk to create a dairy-free, allergy-friendly version of the soup.
- Dice vegetables uniformly to ensure even cooking and consistent texture throughout the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 420
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 90 mg