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Recipe Card
ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 medium leeks, white and light green parts, thinly sliced
- 2 stalks celery, chopped
- 4 garlic cloves, minced
- 1 large russet potato, peeled and diced
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 1/2 cups vegetable stock
- 2 (14.5-ounce) cans Muir Glen Fire Roasted Petite Diced Tomatoes
- 1 1/2 pounds mixed seafood (such as shrimp, cod and haddock), cut into 2-inch pieces
- 1/2 large lemon
- 1/4 cup fresh parsley, chopped for garnish
Method
Step 1
Melt butter and olive oil in a 6-quart Dutch oven over medium heat. Add leeks and celery, saute for 10 minutes or until onions are translucent. Add garlic and stir, cooking for 1 to 2 minutes.
Step 2
Add potatoes, stir and cook for 5 minutes. Season with salt, pepper and bay leaf. Pour in vegetable stock and bring to a simmer. Cook for 10 to 12 minutes, until potatoes are almost cooked through.
Step 3
Pour in Muir Glen Fire Roasted Petite Diced Tomatoes and stir. Return to a simmer and cook for an additional 8 to 10 minutes. Add in seafood and stir. Cook for 3 minutes, or until seafood reaches an internal temperature of 145°F.
Step 4
Squeeze in juice of half a lemon, taste and adjust salt and pepper, as needed. Remove bay leaf, and ladle into soup bowls. Top with fresh parsley to serve.