Soupe de fruits de mer au safran~seafood soup w/saffron

Main Dish
2 servings
15 min
25 min
Very Easy


Number of serving: 2
1/2 libra large shrimp

1 libra clams

1 libra mussels

1/2 libra scallops

2 shalots

3 cloves of garlic

1 carrot

1 celery stalk

4 Roma tomatoes

2 tablespoons tomato paste

2 cups of chicken stock

1/2 teaspoon Herbes de Provence

1/2 teaspoon Espirit du Sel or Kosher Salt

1 teaspoon freshly ground pepper

1/4 teaspoon of Saffron threads

2 tablespoons Olive Oil

juice of lemon

1/4 cup chopped parsley


  • Heat the olive oil in any deep medium size pot, add chopped shalots and garlic and stir. Add herbes de Provence and stir.
  • Add chopped carrots and celery and stir. After few minutes add chopped up Roma tomatoes.
  • Add esprit du sel or kosher salt and pepper. Once the tomatoes and carrots look cooked add the tomato paste.
  • Add chicken stock and stir well. At this point add those beautiful thread of Saffron. Let the stock simmer.
  • Now you can add shrimp first, only takes few minutes to cook. Cut up the calamari (squid) into small rings and add to the soup.
  • Add scallops. Add clams and mussels, cover with a lid and let it cook for no more than 5 minutes. Clams and mussels shells should be opened which means they are cooked.
  • Take the lid off and add fresh lemon juice and chopped parsley.


Soupe de fruits de mer au safran~seafood soup w/saffron, photo 1
Soupe de fruits de mer au safran~seafood soup w/saffron, photo 2


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