I grew up in Port Said, Egypt. But my family often frequented another lovely Mediterranean city called Alexandria, which is right on the coast and famed as the “pearl of the Mediterranean.” Those visits to Alexandria inspired me to create this seafood stew recipe. 

Each spoonful is a delightful mix of tender shrimp and sweet lobster, paired with a fragrant broth infused with garlic, coriander, and a touch of red pepper for heat. Lemon and white wine add brightness to the broth, while baby kale and fresh parsley bring in a pop of green.

Don’t let the addition of lobster fool you — this stew is surprisingly straightforward and comes together in just 40 minutes. Because most of the work happens in a single pot, clean-up is quick. It’s a great recipe for when you want to impress without spending hours in the kitchen.

Serve it with some crusty bread on the side for soaking up the delicious broth. It’s perfect for a small dinner party—your guests will love the vibrant flavors and being treated to lobster. It’s a beautiful way to bring Mediterranean coastal charm to your table, no matter the season. 

Ingredients for Seafood Stew with Shrimp and Lobster

A combination of spices, aromatics, and a splash of citrus brings balance and depth, elevating the seafood in this seafood stew to its fullest potential. 

Pantry Staples

These ingredients form the foundation of the stew, creating layers of flavor in the broth. 

• Extra virgin olive oil enhances the stew with a smooth, fruity base flavor while sautéing the vegetables.
• Spices: Red pepper flakes add a hint of heat while ground coriander brings a warm, citrusy note that pairs beautifully with the seafood. A bay leaf adds a subtle herbal note and ground ginger provides a warm undertone that complements the seafood beautifully in both the lobster poaching liquid and the stew’s broth.
• White wine adds acidity and depth, enhancing the overall flavor of the broth. Make sure it’s a dry (not sweet) option. Feel free to substitute additional broth if you’d prefer not to cook with alcohol. 
• Water and Broth: Gently cooking the lobster in water creates a flavorsome base that, combined with some additional broth, acts as a rich and savory foundation for the stew. Use homemade chicken stock, vegetable broth, or seafood stock. 
• Garlic enhances the stew with bold, aromatic flavor in the poaching liquid and the stew base.
• Seasonings: Kosher salt seasons the broth and seafood without overpowering the natural flavors. Black pepper adds a mild heat and rounds out the other spices.

Fresh Ingredients

The seafood stars make this stew a true showstopper. The rich, fragrant broth highlights their sweet, delicate flavors. Vegetables and herbs brighten the dish, adding texture, color, and freshness to every bite.

• Shrimp: Tender and mildly sweet, shrimp cook quickly and absorb the flavors of the broth beautifully. I recommend using peeled, deveined, shrimp with their tails on. If you’re buying shrimp in the shell and want some tips on how to buy, devein, and peel shrimp we wrote an article all about how to do just that.
• Lobster adds luxurious sweetness and richness to the stew, making it feel special and indulgent. You’ll need 2 (8-ounce) lobster tails for this recipe. If you buy them frozen, defrost them completely in the refrigerator before cooking them. (You can also buy a couple of extra so you have them to make lobster tails with lemon, garlic, and Aleppo pepper—another favorite of mine!)
• Lemon juice compliments the flavor of the seafood and balances the richness of the broth with its fresh flavor. 
• Red onion provides a slightly sweet and savory flavor that deepens as it cooks.
• Roma tomatoes add acidity and a hint of natural sweetness, helping to create a rich, flavorful base.
• Baby kale adds a pop of color and nutrition to the finished soup. I like baby kale here because it requires no prep and softens fast with just a few moments in the hot broth. 
• Green onions bring a mild, oniony brightness that complements the flavors of the broth.
• Fresh parsley adds a burst of freshness and vibrant color.

Ingredient Spotlight

Ground coriander is one of my favorite spices to keep in the kitchen — it’s warm, earthy, and slightly citrusy, adding a subtle brightness to any dish. Made from the seeds of the coriander plant (which also gives us fresh cilantro), this spice has a versatile flavor that works beautifully in savory recipes and Mediterranean spice blends like Baharat. In Mediterranean cooking, it’s a star ingredient for seasoning everything from seafood to roasted vegetables and soups.

• TRY IT: Find my favorite ground coriander at our shop.
• BEST SUBSTITUTE: If you find yourself out of ground coriander, ground cumin is a good substitute. I often use the two spices together. Cumin has a stronger flavor that lacks some of the subtlety of coriander, but it’s similarly warm. If it makes sense in your dish, add some fresh cilantro if you have it, too. 

How to Make Seafood Stew with Shrimp and Lobster

Making this Shrimp and Lobster Seafood Stew is easier than you might think! Follow these simple steps, and you’ll have a seafood feast that’s sure to impress.

Prepare the Seafood

• Make a poaching liquid. In a medium pot or deep sauté pan, combine 4 cups water, 1 bay leaf, 1/2 teaspoon ground ginger, and 1 chopped garlic clove, and a good pinch each of salt and pepper. Bring to a boil over high heat.
• Meanwhile, season the shrimp. Add 1 pound of large shrimp or prawns (peeled, deveined, with tails on) to a medium bowl. Add the juice of 1/2 lemon and a pinch each of salt and pepper, and set them aside. Stir to combine and set aside.
• Poach the lobster. Add 2 lobster tails (about 1 pound) to the boiling water and turn heat to medium-high. Cover and let cook until lobster shells turn bright red, about 3 minutes. Use tongs to transfer the lobster to a cutting board to cool. Turn off the heat and set the broth aside for later. 
• Peel the lobster. Once cool enough to handle, use kitchen scissors to cut the lobster shell down the middle. Use your hands to remove the meat from the shell, then coarsely chop the meat into bite-sized pieces.

Build the Stew Base

• Sauté the aromatics. In a large pot, heat 2 tablespoons of extra virgin olive oil on medium-high heat. When the oil shimmers, add 1/2 red onion, roughly chopped, and 1 teaspoon of red pepper flakes, cooking until the onion softens (about 5 minutes). Stir in the remaining 3 chopped garlic cloves and cook until fragrant, about 1 minute. Stir in 2 diced Roma tomatoes, 1 teaspoon ground coriander, and a pinch each of salt and pepper.
• Finish the broth. Add the 1/2 cup dry white wine and cook for 3 to 5 minutes to reduce. Add 2 (15-ounce) cans of chicken broth and strain the reserved poaching liquid into the pot through a fine mesh colander. Squeeze in the juice of the remaining lemon.

Add Seafood and Finish the Stew

• Cook the shrimp. Let the broth come to a high simmer, then add the prepared shrimp. One minute later, stir in the cooked lobster.
• Finish and serve. Add 2 cups of baby kale, 2 chopped green onions, and 1 cup of fresh parsley leaves. Remove the pot from the heat, cover, and let the stew sit for 5 minutes to soften the greens.

How to Peel and Devein Shrimp

A great way to save money and reduce food waste in this seafood stew recipe is to prepare the shrimp yourself and then use the shrimp and lobster shells to make fish stock to use in place of the chicken broth in this recipe. Peeling and deveining shrimp is easy with the right technique! Here’s how to tackle it: 

• Make sure your shrimp are completely defrosted if you bought them frozen. If not, submerge the package in a bowl of cool water, massaging it gently, until the shrimp are defrosted. 
• Prepare a bowl of cold water.  
• Use a sharp pair of kitchen shears or a paring knife to cut down the “back” of the shrimp until you reach the tail.
• Peel off the shell, legs, and tail of shrimp and either discard them or save them (in the freezer) to make seafood stock. 
• Use the tip of a sharp paring knife or the pointy end of a bamboo skewer to remove the vein from the back of the shrimp. 
• Swish the shrimp in the bowl of water to fully remove the vein and set aside. Repeat until all of the shrimp are prepared. 

What Wine Should You Use for Seafood Stew? 

Any dry, white wine will work well in the Shrimp and Lobster Seafood Stew recipe. Choose a dry white with citrusy notes such as Sauvignon Blanc, Pinot Grigio, Chablis, or Pino Gris.

These wines add a subtle acidity that work well with the lemon juice in the broth and without overpowering the delicate flavors of the seafood. Remember, the wine you cook with should be good enough that you’d want to drink it on its own! 

How to Get Ahead

Prepping the ingredients for this stew ahead of time can make the cooking process even smoother, which is especially nice if you’re planning to serve it to guests. Here are a couple of ways to get ahead:

• Prepare the seafood: Peel and devein the shrimp, and poach and chop the lobster up to a day in advance. Store them separately in airtight containers in the fridge. Keep the lobster submerged in a bit of the cooled poaching liquid to keep it moist.
• Chop the veggies: Dice the red onion, tomatoes, garlic, and green onions, and store them in separate airtight containers in the fridge. You can also measure out the spices and wine ahead of time, so everything is ready to go when you start cooking.

How to Store Shrimp and Lobster Seafood Stew

Leftovers of this Seafood Stew with Shrimp and Lobster can be stored in an airtight container in the refrigerator for up to 2 days. Be sure to let the stew cool completely before sealing it, and keep the shrimp and lobster fully submerged in the broth to maintain their tenderness and flavor.

To reheat, gently warm the stew on the stovetop over medium heat until just heated through—avoid boiling, as this can make the seafood rubbery.

What to Serve with Seafood Stew with Shrimp and Lobster 

As far as I’m concerned, a crusty loaf of warm bread is a non-negotiable with this seafood stew. Use a fresh baguette or a homemade load of No-Knead Olive Bread. Either one would be perfect for soaking up the flavorful broth. 

If you’re serving the stew as the centerpiece for a dinner party, offer guests an appetizer of Creamy Whipped Feta Dip or Dolmas, something easy you can set out at room temperature for nibbling while you finish assembling it.

Follow up the main course with a Lemon Ricotta Cake. The flavors of this simple, citrusy treat are a refreshing sweet finish to the warm, spiced stew.

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Seafood Stew with Shrimp and Lobster

Shrimp and Lobster Seafood Stew is a comforting, flavor-packed dish featuring tender seafood and silky greens in a fragrant broth with coriander, garlic, white wine, lemon, and a touch of red pepper heat. Perfect for a cozy dinner or a special occasion, this one-pot meal is easy to make.

Course Entree

Cuisine Mediterranean

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Calories 248.3kcal

Author Suzy Karadsheh

Ingredients

• 4 cups water
• 1 bay leaf
• 1/2 teaspoon ground ginger
• 3 large garlic cloves, chopped (divided)
• Kosher salt
• Black pepper
• 1 pound large shrimp or prawns, peeled, deveined, tail-on
• 1 1/2 lemons, divided
• 1 pound (about two) lobster tails
• 2 tablespoons extra virgin olive oil
• 1/2 red onion, roughly chopped
• 1 teaspoon red pepper flakes
• 2 Roma tomatoes, diced
• 1 teaspoon ground coriander
• 1/2 cup dry white wine
• 2 15-oz cans chicken broth
• 2 cups baby kale
• 2 green onions, chopped
• 1 cup fresh parsley leaves

Instructions

• Make a poaching liquid. In a medium pot or deep saute pan, add the water, bay leaf, ginger, one chopped garlic clove, and a good pinch of salt and pepper. Bring to a boil over high heat.
• Meanwhile, season the shrimp. Add the shrimp to a medium bowl. Toss with the juice of 1/2 lemon and a pinch of salt and pepper. Set aside.
• Poach the lobster. Add the lobster to the boiling water and turn heat to medium-high. Cover and let cook until lobster shells turn bright pink, about 3 minutes. Use tongs to transfer the lobster to a cutting board to cool. Turn off the heat and set the broth aside for later.
• Peel the lobster. Once cool enough to handle, use kitchen scissors to cut lobster shell down the middle. Use your hands to remove the meat from the shell, then coarsely chop the meat into bite-sized pieces.
• Make the base of the soup. In a large pot, heat the olive oil on medium-high heat. When the oil shimmers, add the red onion and red pepper flakes. Stir until softened, about 5 minutes, then add the remaining 3 garlic cloves. Toss until fragrant, 1 minute or so. Sir in the tomato, coriander, and a pinch of salt and pepper.
• Finish the broth. Add the white wine and cook for 3 to 5 minutes to reduce. Add the chicken broth, then pour in the lobster broth through a mesh mesh colander. Juice in the remaining lemon.
• Cook the shrimp. Let the broth come to a high simmer, then add the shrimp. One minute later, stir in the cooked lobster.
• Finish and serve. Stir in the kale, green onions, and parsley. Remove from heat. Cover and let sit for five minutes to soften the greens, then serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and coriander used in this recipe.
• How to Store: Leftovers of this Seafood Stew with Shrimp and Lobster can be stored in an airtight container in the refrigerator for up to 2 days. Be sure to let the stew cool completely before sealing it, and keep the shrimp and lobster fully submerged in the broth to maintain their tenderness and flavor.
• To Reheat: Gently warm the stew on the stovetop over medium heat until just heated through—avoid boiling, as this can make the seafood rubbery.

Nutrition

Calories: 248.3kcal | Carbohydrates: 10.4g | Protein: 30.1g | Fat: 8.5g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.4g | Trans Fat: 0.01g | Cholesterol: 222.9mg | Sodium: 311.2mg | Potassium: 698.5mg | Fiber: 3.3g | Sugar: 3.1g | Vitamin A: 2791.1IU | Vitamin C: 58.4mg | Calcium: 187.4mg | Iron: 2.6mg

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This one-pan garlic soup is simple enough for those low-energy days and ready to eat in just an hour. It’s creamy and comforting without any cream or gluten. You can even make it vegan by simply swapping out the milk for your favorite plant-based option. 

I use a full cup of garlic cloves from about 2 heads. It may sound overwhelmingly intense, but after caramelizing and simmering, the garlic mellows into a deep, nutty flavor. A tip: those pre-peeled tubs will come in handy here!

Make a big batch and freeze for winter cold season, or let it simmer while you make Mozzarella and Feta Pita Grilled Cheese Sandwiches for a cozy night in! 

What is in Garlic Soup?

You just need a short list of pantry staples to make this easy garlic soup. Repetitive tasks can be meditative, but peeling lots of garlic might not be. You can find peeled garlic in the refrigerated area of the produce section. Here’s what you’ll need:

• Extra virgin olive oil: I like a mild and buttery olive oil for this soup, like our California Arbequina.
• Garlic: This soup is loaded with flavorful garlic that mellows and sweetens as it caramelizes. This may be an occasion to save time and buy peeled garlic.
• Onion: Onions and garlic are both part of the allium family and share many flavor compounds, but onions are milder. Caramelizing an onion along with the garlic builds the sweet and nutty flavor of alliums but with less pungency. 
• Yukon gold potatoes: Yukon gold potatoes are smooth and buttery, helping to thicken the soup and add creaminess without cream. You can also use russet potatoes in a pinch.
• Stock: Use homemade or good quality reduced-sodium vegetable stock or chicken stock.
• Fresh thyme: Thyme has a pleasant and complex, herbaceous flavor that infuses into the stock. You could substitute it with a bay leaf if you don’t have any fresh herbs around, or a bouquet garni (herb bundle tied with kitchen twine) if you have a bunch to use up.
• Salt: Adjust the salt to taste based on the stock you use, different brands and homemade stock differ substantially in salt content.
• Milk: I like to thin the soup with whole milk to enhance the creaminess of the soup, but you can use your preferred milk or plant milk.
• Aleppo Pepper: This mildly spicy red pepper is sweet and flavorful, with notes of tangy fruit. If you want more heat, you can add regular red pepper flakes as well.
  • READ MORE: What Is Aleppo Pepper and How to Use It
  • TRY IT: Find Aleppo pepper at specialty grocery stores, Middle Eastern markets, or our online shop. 

How to Make Garlic Soup

All you need is a soup pot or Dutch oven and about an hour of mostly passive cooking. I like to make a garnish of fried garlic and Aleppo pepper oil to drizzle over the soup for some gentle heat. Here’s how to make garlic soup:

• Get ready: You’ll need 1 cup of whole, peeled garlic cloves plus 6 additional garlic cloves. Slice the 6 cloves and thinly slice 1 yellow onion. Peel and dice 1 pound of Yukon gold potatoes. 
• Make the Fried Garlic and Aleppo Pepper Oil. In a small frying pan over medium heat, add  1/4 cup extra virgin olive oil and the sliced garlic cloves. Swirl until the garlic is golden, 3 to 5 minutes. Remove from the heat and stir in 1 teaspoon Aleppo pepper. Pour into a heat-proof bowl and set aside.
• Make the caramelized base. Heat 2 tablespoons extra virgin olive oil in a Dutch oven or large saucepan over medium-low heat. Add the sliced onion and whole garlic cloves. Cook, stirring occasionally, until the onion and garlic are golden and caramelized, about 20 minutes.
• Simmer the soup: Add the potatoes, 4 cups chicken or vegetable stock, 3 sprigs of thyme, and a good pinch of salt. Increase the heat to high and bring to a boil. Then, reduce the heat back to medium-low to maintain a simmer and cook until the potatoes are tender, about 20 minutes.
• Finish the soup: Remove the thyme, then use an immersion blender to blend until creamy.  Or, transfer to a blender, working in batches with the steam cap off, but cover with a towel, blend then return to the pan. Stir in 1 cup milk, adding more to your preferred consistency. Taste and adjust the seasoning.
• Serve: Ladle the soup into bowls. Garnish with the fried garlic and Aleppo pepper oil and fresh thyme leaves.

Ways to Mix it Up 

This simple garlic soup is a great base for adding your own flavors. You can stir in a handful of greens to wilt in the hot soup, add complexity with spices, or add a crunchy topping. Here are some of my favorite variations on this garlic soup:

• Add greens: Fresh greens like spinach, Swiss chard, kale, or collard greens are a great way to add a healthy boost. Tender baby greens will only need 1 to 3 minutes to wilt. Heartier greens will take 5 to 10 minutes. Add them before or after pureeing the soup depending upon the color and texture you want to achieve.
• Add spice: Add smoky fruitiness with smoked paprika, floral complexity with saffron, or heat with red pepper flakes, cayenne, hot paprika, or a couple tablespoons of harissa paste. Harissa and dried spices, like paprika, should be added during the last minute of caramelizing the onions and garlic. If using saffron, add a pinch along with the stock.
• Add tang: Add creamy and tangy kefir or plain yogurt instead of milk. 
• Make it vegan: Use your favorite plant-based milk, such as almond, cashew, oat, or soy.
• Switch up the garnish: Instead of (or in addition to) the fried garlic and Aleppo pepper oil, try another garnish for extra crunch and flavor. Add sautéed mushrooms, a sprinkling of parmesan cheese, prosciutto, pancetta, Crispy Chickpeas, or the garlic and parmesan croutons from this Caesar Salad Recipe.

What to Serve with Garlic Soup

I love prepping soup in the evening and letting the flavors meld in my fridge overnight. The next day, I serve the leftovers with a salad or sandwich. There’s nothing more comforting than dipping a Grilled Cheese in a bowl of creamy soup. Sometimes, I keep it light and just enjoy it with a slice of crusty olive bread.

For a salad, you can’t beat a classic Caesar Salad, and you should definitely use the croutons on both the salad and the soup. You could also try a winter salad like one of these crisp and colorful Endive or Radicchio salads, or this lemony Fennel Salad.

For a more substantial meal, serve garlic soup as an appetizer to a protein like crispy Chicken Cutlets or easy Broiled Salmon. For a cozy vegetarian option, try stuffed portobello mushrooms.

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Garlic Soup

This garlic soup is creamy and rich yet not too heavy, with two whole heads of garlic and just a splash of milk. Don't worry! The garlic mellows as it cooks An Aleppo pepper-infused drizzle with crispy fried garlic adds the perfect sweet, spicy, and crunchy finishing touch.

Course Appetizer, Soup

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 4 people

Calories 373.5kcal

Author Mark Beahm

Ingredients

For the Fried Garlic and Aleppo Pepper Oil

• 1/4 cup extra virgin olive oil
• 6 garlic cloves, thinly sliced
• 1 teaspoon Aleppo pepper

For the Garlic Soup

• 2 tablespoons extra virgin olive oil
• 1 large onion, thinly sliced
• 1 cup garlic cloves (about 2 large heads)
• 1 pound Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
• 4 cups chicken or vegetable stock
• 3 sprigs fresh thyme, plus more thyme leaves for garnish
• Kosher salt
• 1 cup milk

Instructions

• Make the Fried Garlic and Aleppo Pepper Oil. In a small frying pan over medium heat, swirl the olive oil and sliced garlic until the garlic is golden, 3 to 5 minutes. Remove from the heat and stir in the Aleppo pepper. Pour into a heat-proof bowl and set aside.
• Make the caramelized base. Heat the olive oil in a Dutch oven or large saucepan over medium-low heat. Add the onion and whole garlic cloves. Cook, stirring occasionally, until the onion and garlic are golden and caramelized, about 20 minutes.
• Simmer the soup. Add the potatoes, stock, thyme, and a good pinch or two of salt. Increase the heat to high and bring to a boil. Then, reduce the heat back to medium-low to maintain a simmer and cook until the potatoes are tender, about 20 minutes.
• Finish the soup. Remove the thyme, then use an immersion blender to blend until creamy. Or, transfer to a blender, working in batches with the steam cap off, then return to the pan. Stir in the milk, adding more to your preferred consistency. Taste and adjust the seasoning.
• Serve the soup. Ladle the soup into bowls. Garnish with the fried garlic and Aleppo pepper oil and fresh thyme leaves.

Notes

• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 373.5kcal | Carbohydrates: 38g | Protein: 7g | Fat: 22.8g | Saturated Fat: 4g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 15.4g | Cholesterol: 7.3mg | Sodium: 38mg | Potassium: 763.6mg | Fiber: 3.8g | Sugar: 5.4g | Vitamin A: 105.1IU | Vitamin C: 36.4mg | Calcium: 164.9mg | Iron: 1.7mg

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Fennel is an under-appreciated and highly versatile vegetable. When you serve it raw for a shaved Fennel Salad it has an elegant, crisp anise flavor. When you roast it, it’s sweet and buttery with a milder tarragon flavor. And when you simmer it for fennel soup, it becomes meltingly tender, making it perfect for pureeing into a completely dairy-free and decadently creamy soup (and easily vegan if you use vegetable broth). 

While fennel is available year-round, it’s a cool-weather crop with its peak season in fall through early spring. For this fennel soup recipe, I prefer to keep things simple, keeping the ingredient list short to highlight everything fennel offers. There’s beauty in simplicity.

But there are also endless opportunities. I also use this soup as a base recipe for playful variations and delicious pairings, from substituting parsnips or carrots for the potatoes to adding spices like paprika or saffron.

This easy fennel soup is creamy and aromatic on its own—a comfort for cold days. But I’ve added some of my favorite variations that you can try below. No matter how you choose to make it, serve it with some crusty bread or a grilled cheese sandwich.

Ingredients for this Fennel Soup Recipe

This simple fennel soup only requires a handful of ingredients. Choose fennel bulbs that are firm and feel heavy for their size. Here’s everything you’ll need.

• Extra virgin olive oil: Olive oil prevents the onion and fennel from sticking to the pan while sautéing and adds richness. I like the mild and buttery flavor of our California Arbequina in this soup.
• Onion: Slowly cooked diced onion forms the aromatic base for the soup.
• Garlic: Sweet and nutty garlic complements the fennel.
• Yukon gold potato: I use potato to thicken the soup and make it creamy without adding cream.
• Fennel bulb: Fennel bulb has a sweet and mild anise flavor that perfumes the soup. Save the fronds for garnish and the stalks for homemade Vegetable Broth.
• Chicken stock or vegetable stock: Stock adds body and flavor to the soup. Use homemade or your favorite store-bought, making sure to taste and adjust for salt.
• Fennel seeds: The anise flavor in fennel bulb is delicate, so I like to enhance it with fennel seeds. You can leave them out if you prefer it milder.
• Salt and pepper: Enhance the other flavors in the soup.

What is Fennel?

Fennel is an aromatic vegetable related to carrots and parsley with a mild licorice flavor. It was first cultivated around the Mediterranean. It has a white bulb end, green stalks, and frilly leaves called “fronds” that resemble dill.

When raw, the bulb has a crisp texture and fresh flavor. Cooking brings out its sweetness and makes it meltingly tender. While the bulb is the most commonly used part, the whole plant is edible. Use the stalks to flavor chicken and vegetable stocks, and the fronds as a garnish or addition to salads.

How to Dice Fennel 

For this fennel soup recipe, I dice fennel just like I would an onion:

• Trim: Use a vegetable peeler to peel away any bruised spots, then use a chef’s knife to separate the stalks and the bulb. (Save the frilly dark green fronds for garnishing the soup and the stalks for making homemade stock, if desired.)
• Cut the bulb in half vertically. I leave in the core for this fennel soup recipe since it cooks long enough to soften and will be puréed later.
• Thin. Work with one-half at a time. Lie the bulb flat with the cut side down on the cutting board. Slice a series of vertical cuts from the top of the bulb to the root end, parallel to each other, about 1/4 inch apart, leaving the root end intact.
• Slice. Make a couple of horizontal slices parallel to the cutting board, again, not cutting all the way through the root so the bulb remains intact. 
• Slice the other way. Finally, dice the fennel with vertical cuts perpendicular to the first set of vertical cuts. 

How to Make Fennel Soup

This easy fennel soup requires about 15 minutes of hands-on time while you sweat the onions and fennel, taking in the irresistible sweet anise scent. Then, simply leave it to simmer for another 15 to 20 minutes. You’ll need an immersion or regular blender to puree the soup. Here are the steps:

• Get prepped: Dice 1 large onion. Trim and dice 2 large (or 3 small) fennel bulbs. Optionally, if your fennel came with the dark green frilly “fronds” at the top, save them for garnish. Mince 3 garlic cloves. Peel and dice 1 pound of Yukon gold potatoes into 1/2-inch cubes. 
• Sweat the onions and fennel: Heat 2 tablespoons oil in a Dutch oven or large, heavy-bottomed saucepan over medium heat. Add the onion, fennel bulb, and 1 teaspoon fennel seeds. Cook, stirring occasionally, until translucent, about 15 minutes. Add the garlic and sauté until fragrant, about 1 minute.
• Simmer the soup: Add the potatoes and 4 cups chicken or vegetable stock. Season with salt and freshly ground black pepper. Increase the heat to high and bring to a boil, then reduce the heat to maintain a simmer. Cook until the potatoes are fork tender, 15 to 20 minutes.
• Puree the soup: Blend the soup using an immersion blender, or transfer to a blender, working in batches with the steam cap off, then return to the pan.
• Serve: Ladle the soup into bowls. Finish with a drizzle of olive oil, cracked black pepper, and fennel fronds if you’d like. 

Ways to Mix it Up

Fennel has a delicate flavor that is highlighted in a simple preparation. But the mild licorice aroma complements many other flavors as well. You can use this as a base recipe to be adapted into countless other comforting soups. Here are some of my favorite variations on this easy fennel soup:

• Tomato and Fennel Soup: After sweating the onions and fennel, add 2 tablespoons of tomato paste along with the minced garlic. Replace the potato with one 28-ounce can of chopped tomatoes and reduce the stock to 2 1/2 cups. Simmer for 15 to 20 minutes before puréeing the soup.
• Apple and Fennel Soup: Substitute 1 pound of peeled, cored, and chopped apples for the potato. I like to use a tart apple like Granny Smith.
• Paprika: Along with the minced garlic, add 3 tablespoons tomato paste, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, and 1 teaspoon Aleppo pepper (you can stock up on all these spices and more at our shop).
• Saffron: Add a generous pinch of saffron threads (about 1/2 teaspoon) along with the stock.

What to Serve with Fennel Soup

Slices of fluffy Focaccia or crispy Sesame Breadsticks are perfect for dipping into this fennel soup. Serve with an easy salad like Lemon Parmesan Lettuce Salad or lemony Greek Maroulosalata.

When I make the tomato and fennel variation of this soup, I especially like a cheesy accompaniment like Pita Grilled Cheese, or crispy Fried Goat Cheese.

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Fennel Soup Recipe

This simple soup pairs back the extras to let the fennel's naturally delicious flavor take center stage. Gluten-free and easily vegan if you use vegetable stock, it's a great go-to fall-winter dinner or dinner party first course that will satisfy a wide range of diets.

Course Soup

Cuisine Mediterranean

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 239.4kcal

Author Mark Beahm

Ingredients

• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1 large onion, diced
• 2 large or 3 small fennel bulbs, diced, plus fennel fronds for serving (optional)
• 1 teaspoon fennel seeds
• 3 garlic cloves, minced
• 1 pound Yukon gold potatoes, peeled and diced into 1/2-inch cubes
• 4 cups (32 ounces) chicken stock or vegetable stock
• Kosher salt
• Freshly ground black pepper

Instructions

• Sweat the onions and fennel: Heat the oil in a Dutch oven or large, heavy-bottomed saucepan over medium heat. Add the onion, fennel bulb, and fennel seeds. Cook, stirring occasionally, until translucent, about 15 minutes. Add the garlic and sauté until fragrant, about 1 minute.
• Simmer the soup: Add the potatoes and stock. Season with salt and freshly ground black pepper. Increase the heat to high and bring to a boil, then reduce the heat to maintain a simmer. Cook until the potatoes are fork tender, 15 to 20 minutes.
• Puree the soup: Blend the soup using an immersion blender, or transfer to a blender, working in batches with the steam cap off, then return to the pan.
• Serve: Ladle the soup into bowls. Finish with a drizzle of olive oil, black pepper, and fennel fronds if you’d like.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
• What to serve with fennel soup: Serve with your favorite crusty bread, focaccia, or Grilled Cheese Sandwiches.
• What to do with fennel stocks? They’re a bit too fibrous and tough to eat, but they make a great addition to homemade vegetable broth and chicken stock.

Nutrition

Calories: 239.4kcal | Carbohydrates: 34.8g | Protein: 9g | Fat: 8.9g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 5.9g | Sodium: 140.7mg | Potassium: 1223mg | Fiber: 6.8g | Sugar: 7g | Vitamin A: 160.5IU | Vitamin C: 39.2mg | Calcium: 96.8mg | Iron: 2.5mg

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I’ve never understood why mussels aren’t more popular with home cooks. Sweet, tender, and milder in flavor than clams or oysters, these sleek-looking bivalves are quick-cooking, sustainably grown, high in protein, and inexpensive to boot. It’s time to give them the love they deserve, and this flavorful mussels with chorizo stew is just the recipe to do it! 

Probably the best-known way to cook mussels is to steam them in white wine. The Italian-American dish mussels marinara has also been having a moment lately. But this Spanish-influenced stew takes a heartier approach, adding carrots and red potatoes in a rich tomato broth flavored with smoky Spanish chorizo, sweet fennel seeds, and musky saffron. 

If it’s your first time cooking with mussels, don’t be intimidated. We have you covered with tips on how to buy, clean, and cook them. You’ll be an expert in no time!

Ingredients for this Mussels with Chorizo Recipe

Here’s what you’ll need to make this fragrant saffron stew:

• Extra-virgin olive oil: You’ll need only a tablespoon of high-quality extra-virgin olive oil to saute the chorizo, aromatics, and spices and bring out their flavor. Find our favorite Mediterranean olive oils at our shop.
• Smoked Spanish chorizo: Just a small amount of this dry-smoked cured sausage goes a long way to add smoky, rich flavor to the stew. (See the Difference Between Spanish and Mexican Chorizo below.) 
• Shallots: With a sharp, peppery flavor that’s often described as a cross between onions and garlic, shallots become mellow and sweet when gently sauteed. 
• Carrot: Earthy carrots add sweetness to the flavor of the broth.
• Garlic is my go-to for adding sharp, pungent flavor to stews.
• Fennel seeds: With a licorice-like flavor, these pale green seeds are often paired with seafood. Here, we lightly crush them in a mortar and pestle to release their flavor.
• Saffron: It’s hard to describe the magic of saffron. Subtly sweet and earthy, it adds a lovely golden color to everything it touches. A small pinch is all you need to bring a vibrant Mediterranean flavor.
  • READ MORE: What is Saffron? An Essential Guide
  • TRY IT: Find our favorite Moroccan saffron at our spice shop.
• White wine: Adds a note of acidity and fruity flavor to the stew, while the alcohol evaporates away.
• Red potatoes: Bulk up this stew and turn it into a satisfying main course.
• Canned crushed tomatoes’ slightly acidic flavor cuts the richness of the mussels, forming the base of this stew.
• Mussels: Mild and briny, these black bivalves are easy to prepare and cook up quickly. 
• Kosher salt and freshly ground pepper: Taste the stew before adding salt. Because both the canned tomatoes and mussels are salty, you may not need much more than a small pinch. Pepper is optional, too, but I never regret a few turns of the pepper mill.
• Parsley adds a hint of freshness and color to the stew.

Ingredient Spotlight

Mussels can be intimidating, but there are a few simple ways to make sure you’re not only getting the freshest product but also making the most it. Here are my quick tips:

Buying

• Ask your fishmonger when the mussels were harvested, or check the tag for a best-by date. 
• Look for tightly closed, shiny, black shells. Choose smaller mussels if possible, as they have better texture and flavor, and are easier to eat in one mouthful!
• They should smell like the fresh ocean, not ammonia. 

Storing

• Mussels are alive until you cook them. Never store mussels in a sealed bag, as this can suffocate them.
• Keep them in an open container or mesh bag, covered with a damp cloth or paper towel. 
• Store in the coldest part of your refrigerator. 
• To keep them extra fresh, place them in a colander set inside a bowl filled with ice or an ice pack. Be sure to drain any melted water as it accumulates. 
• Use within 24 hours or if you know they are super fresh you can stretch it to 48 hours. 

Prepping

• Before cooking, rinse the mussels in cold, running water, but do not submerge them in water. 
• To remove the “beards,” the stringy fibers that grow from the shell, grasp them tightly with your fingers and tug toward the hinge of the shell. If they are slippery, gripping them with a paper towel can help. You can also use a sharp paring knife to trim the beards.
• Farm-raised mussels are cleaner than wild mussels, and you may not have to deal with beards at all.
• Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.

The Difference between Spanish and Mexican Chorizo

While Spanish and Mexican chorizo share a name, that’s where the similarity ends. Mexican chorizo is made with ground, raw pork, and flavored with cumin, chilies, and red wine vinegar. It needs to be cooked before eating. It’s delicious in many traditional Mexican dishes, but not a good match for this stew.

Spanish chorizo, while also made from pork, is a dry-smoked sausage flavored with smoked paprika, herbs, garlic, and white wine. It can be sliced and eaten uncooked. It adds an intense, smoky flavor to potatoes, rice, eggs, and seafood in traditional Spanish recipes. 

How to Make this Mussels with Chorizo Recipe

The best part about mussels is there’s no shucking or peeling involved, but I do like to discard about half of the shells just before serving. That way the stew is not only good-looking, but it’s also enjoyable to eat. Here are the steps: 

• Prep your ingredients. Finely dice 1 shallot and 1 carrot. Cut 1 pound of red potatoes into 1/2-inch pieces. Mince 2 garlic cloves. Dice 3 ounces of Spanish chorizo. 
• Saute the chorizo and aromatics: In a large saucepan, heat 1 tablespoon olive oil over medium-low. Add the chorizo and cook until browned, stirring often, about 5 minutes. Add the shallot and carrot and cook until softened, about 5 minutes. Stir in the garlic and cook just until fragrant about 30 seconds. 
• Add spices and white wine: Lightly crush 1/2 teaspoon fennel seeds in a mortar and pestle and add to the pan. Add 1/4 teaspoon (about 1 pinch) saffron, crushing the threads between your fingers. Cook just until fragrant, about 30 seconds. Add 1/2 cup white wine and cook, stirring frequently, until the liquid has almost completely evaporated, two to three minutes more.
• Simmer the potatoes until tender: Add the potatoes, 1 (14.5 oz) can of crushed tomatoes, and 2 cups of water. Bring to a boil; then reduce heat to a simmer and cook until the potatoes are knife-tender, 10-15 minutes.
• While the chowder simmers, prepare the mussels. Rinse 1 1/2 pounds of mussels in cold, running water, but do not submerge them in water. To remove the “beards,” or stringy fibers that grow from the shell, grasp them tightly with your fingers and tug toward the hinge of the shell. You can also use a sharp paring knife. (Farm-raised mussels are cleaner than wild mussels, and you may not have to deal with beards at all.)
• Cook the mussels. When the potatoes are tender, add the mussels to the pan and gently stir to incorporate. Cover and simmer over medium-low heat until the mussels open, about 5 minutes. Discard any mussels that did not open.
• Finish and serve: With a slotted spoon, remove about half of the mussels to a plate. Open the mussels and remove them from their shells. Discard the shells and stir the meat back into the chowder so that half of the mussels are whole and half are shucked. Season to taste with black pepper and salt, if necessary. Ladle the chowder into bowls, garnish with chopped parsley, and serve.

Swaps and Substitutions

This mussels and chorizo stew has a distinctly Spanish-style flavor, but you can tweak it according to your preferences. Some ideas:

• Mussels: I love the flavor of mussels, but I’ll admit they can be an acquired taste and aren’t always popular with kids. If you want to take the slow road to mussel appreciation, substitute half of the mussels with peeled and deveined raw shrimp, cod, or another firm, white-fleshed fish. 
• Chorizo: Portuguese linguica, or Louisiana-style andouille sausage are other good options that add smoky flavor.
• Saffron: Stir in a few teaspoons of chopped fresh thyme leaves just before serving.
• Wine: If you avoid alcohol, you can substitute it with seafood or chicken stock and a squeeze of lemon to taste.

What to Serve with Mussels with Chorizo 

This hearty stew won’t leave you hungry, so I would keep the sides light. Try it with a simple green salad like our Lemon-Parmesan Salad, which comes together in five minutes flat.

For something slightly more substantial, try this Radicchio Salad, piled with pears, orange, and walnuts. Lightly toasted baguette slices are great for dipping in the broth. And if you’re serving company, might I suggest a glass of crisp Albarino or rosé?

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Mussels with Chorizo in a Fragrant Saffron Stew

With smoky chorizo, sweet fennel, briney mussels, and aromatic saffron this simple stew boasts big flavor in just about 30 minutes. Serve with lightly toasted baguette slices are great for dipping in the broth.

Course Entree

Cuisine Spanish

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 260kcal

Author Abigail Chipley

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 ounces Spanish smoked chorizo, diced
• 1 large shallot, finely diced (about 1/2 cup)
• 1 medium carrot, peeled and diced
• 2 garlic cloves, minced
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon saffron threads
• 1/2 cup white wine
• 1/2 pound red baby potatoes, cut into 1/2-inch pieces
• 1 (14.5 ounce) can crushed tomatoes
• 2 cups water
• 1 1/2 pounds mussels
• Kosher salt
• Freshly ground pepper
• 1/4 cup chopped parsley

Instructions

• Saute the chorizo and aromatics: In a large saucepan, heat the olive oil over medium-low heat. Add the chorizo and cook until browned, stirring often, about 5 minutes. Add the shallot and carrot and cook until softened, about 5 minutes. Stir in the garlic and cook just until fragrant about 30 seconds.
• Add spices and white wine: Lightly crush the fennel seeds in a mortar and pestle and add to the pan. Add the saffron, crushing the threads between your fingers. Cook just until fragrant, about 30 seconds. Add the wine and cook, stirring frequently, until the liquid has almost completely evaporated, two to three minutes more.
• Simmer the potatoes until tender: Add the potatoes, crushed tomatoes, and water. Bring to a boil; then reduce heat to a simmer and cook until the potatoes are knife-tender, 10-15 minutes.
• While the chowder simmers, prepare the mussels. Rinse the mussels in cold, running water, but do not submerge them in water. To remove the “beards,” or stringy fibers that grow from the shell, grasp them tightly with your fingers and tug toward the hinge of the shell. You can also use a sharp paring knife. (Farm-raised mussels are cleaner than wild mussels, and you may not have to deal with beards at all.)
• Cook the mussels. When the potatoes are tender, add the mussels to the pan and gently stir to incorporate. Cover and simmer over medium-low heat until the mussels open, about 5 minutes. Discard any mussels that did not open.
• Finish and serve: With a slotted spoon, remove about half of the mussels to a plate. Open the mussels and remove them from their shells. Discard the shells and stir the meat back into the chowder so that half of the mussels are whole and half are shucked. Season to taste with black pepper and salt, if necessary. Ladle the chowder into bowls, garnish with chopped parsley, and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and saffron used in this recipe.
• Be sure to use Spanish chorizo. It’s cured and can therefore be eaten uncooked. Mexican chorizo, while delicious in many traditional Mexican dishes, is made of raw ground pork and is therefore not a good match for this stew.

Nutrition

Calories: 260kcal | Carbohydrates: 19.7g | Protein: 15.9g | Fat: 10.6g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 37.6mg | Sodium: 358.9mg | Potassium: 751.2mg | Fiber: 2.7g | Sugar: 3.4g | Vitamin A: 3150.4IU | Vitamin C: 30.6mg | Calcium: 72.5mg | Iron: 5.4mg

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