Joanne Weir Follow @ChefJoanneWeir



Serves 6



1 cup dry white wine like Sauvignon Blanc
2 cups bottled clam juice
1 cup water
1 pound small red potatoes, halved
1 cup tomatoes, canned or fresh
3 garlic cloves, chopped
1 teaspoon paprika
1 large pinch saffron threads
1 large pinch crushed red pepper flakes
¼ cup chopped fresh flat-leaf parsley
1 pound fresh clams, scrubbed
1 pound fresh mussels, scrubbed
1 pound firm white fish fillets such as cod, haddock, monkfish or sea bass, cut into 1-inch chunks
½ pound large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
Parsley sprigs as a garnish
Crusty bread or bruschetta


In a large soup pot over high heat, combine first 9 ingredients and bring to a boil. Reduce the heat to medium, cover and simmer 20 minutes. Uncover and simmer 10 minutes.
Add the parsley and clams and cook just until they begin to open, 2 to 3 minutes. Add the mussels and cook just until they begin to open, 2 to 3 minutes. Place the fish and shrimp on top of the clams and mussels and simmer slowly, covered, until the fish is cooked, 5 minutes. Season with salt and pepper.
Ladle soup into bowls and garnish with parsley sprigs. Serve crusty bread or bruschetta alongside.