Tested till perfect Maritime Medley Seafood Soup

Maritime Medley Seafood Soup

Bring Nova Scotian shores to your kitchen with this vividly coloured and flavoured soup. Serve with crusty bread and a salad of early spring greens lightly dressed with olive oil and vinegar. Don't be afraid to vary the seafood according to availability.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2003

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 2 tbsp 2tbspbutter
  • 2 2oniononions, chopped
  • 2 stalks 2stalkscelery, chopped
  • 3 3garlic clovegarlic cloves, minced
  • 1 can (19 oz/540mL) 1can (19 oz/540mL)tomatotomatoes
  • 1 jar (370mL) 1jar (370mL) roasted red pepperroasted red peppers, drained
  • 1 cup 1cupdry white wine or chicken stock
  • 1 tbsp 1tbspchopped fresh thyme
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 tsp 1/4tspsaffron threads
  • 1 1sweet yellow peppersweet yellow peppers
  • 12 12green oniongreen onions
  • 3 3lobster taillobster tails, (about 12 oz/375 g total)
  • 1 lb (500 g) 1lb (500 g)haddock or halibut fillets
  • 1-1/2 lb 1-1/2lb musselmussels, (about 10 0z/300 g total), peeled and deveined
  • 12 large 12largescallopscallops, (about 10 oz/300 g total)
  • 12 12baby yellow pattypan squash
  • 2 tbsp 2tbspsnipped fresh chives
To change the number of servings, enter the number, then press "calculate". or reset


In Dutch oven, heat butter over medium heat; fry chopped onions, celery and garlic, stirring occasionally, until softened, about 6 minutes.

Meanwhile, drain tomatoes, reserving juice. Seed and chop tomatoes; add to onion mixture and cook, stirring, for 3 minutes.

In blender, purée together red peppers, wine and reserved tomato juice. Add to pan along with 3 cups (750 mL) water, thyme, salt and pepper; bring to boil. Reduce heat to simmer. Crumble saffron into pan; cover and simmer for 15 minutes. Meanwhile, cut yellow pepper into 1-inch (2.5 cm) chunks; add to pan and simmer for 5 minutes.

Meanwhile, cut off half of dark green parts of green onions; reserve for another use. Cut each lobster tail crosswise into thirds. Cut haddock fillets into 12 pieces. Rinse mussels and pull off any beards; discard any mussels that do not close when tapped.

Increase heat to medium-high. Add green onions, lobster, haddock, mussels, shrimp, scallops and squash; cover and cook, stirring once, until mussels open, about 15 minutes. Discard any mussels that do not open. Divide among bowls; garnish with chives.

Nutritional Information Per each of 8 servings: about

cal 243 pro 33g total fat 5g sat. fat 2g
carb 15g fibre 3g chol 130mg sodium 589mg

% RDI:

calcium 12 iron 26 vit A 27 vit C 170
folate 24
All rights reserved. TVA Group Inc. © 2015