1 tbs EVOO
shells from 1lb of raw shrimp
3 C Water
12 oz thick-cut bacon, cut into 1/2 inch strips
1 C each finely chopped celery, carrots and yellow onion
3 finely chopped garlic cloves
1 small jalapeño (seeded) finely chopped
4 bay leaves
8 sprigs thyme
1/4 tsp saffron
2 (28 oz) cans crushed tomatoes
salt & pepper to taste
1 lb red potatoes, cut into 1/2 inch cubes
2 lb Seafood
1) Heat the oil and add the shrimp shells, stirring constantly until they turn pink. Add the water
and simmer until the liquid is reduced to 2 cups. Strain and discard the shells. If using store
bought fish stock, simmer 3 cups until reduced to 2 cups. Set aside the stock and add back
2) Cook the bacon in a large Dutch oven over a medium-low heat until crisp. Transfer and drain
cooked bacon on paper towels but leave a sufficient amount of the bacon fat to cook the base.
3) Heat the bacon fat and add the celery, carrots and onion. Cook until tender with a pinch of
salt. Add all the other ingredients except the tomatoes and cook for only a couple more
minutes before adding the tomatoes. Simmer for 20+ minutes.
4) Add potatoes, bacon and fish stock to the base; cook about 15 minutes until the potatoes are
5) Add about 2+lbs of seafood to the base: shrimp, fish (prefer cod, snapper, other white fish but
not tilapia), clams, mussels, oysters, etc. The fish should be cut into 1” cubes.
6) Cook gently until all the seafood is cooked. Discard the bay leaves and thyme sprigs and taste
for seasoning: may need salt, pepper or hot pepper sauce.
The soup can be served as is or garnished with fresh parsley, croutons, boiled egg or served
over grits. An optional secret ingredient is adding a 1/2 C of mayonnaise.