Fantastic flavor. I used vegetable stock as I do not like the flavor of chicken broth with fish. Also used fresh Haddock. Will definitely be making this again!! Thanks for a great recipe - next time I will try making with Shrimp Stock (I've been saving up shrimp and lobster shells in the freezer)
Second review: Okay - so I FINALLY got around to making this delicious soup again AND I made the shrimp stock recipe referred to (#147961). WOW - I thought the soup was good all the other times I've made it (with a variety of fish) but using the homemade stock recipe put this over the top!! Nice part is, the stock recipe makes SO much I have plenty left over (now in the freezer) to use again.
Thanks so much Rita for two great recipes that I have used over and over again with fantastic results.
This was very good, and it reminds me of Cioppino. I modified the recipe a bit, using 1 full pound of shrimp, 1 pound of flounder, and 1 pound of mixed seafood (which has squid, clams, mussels, and tiny shrimp) in place of the 10 clams/10 mussels/2 squid. This was a lot more seafood than the recipe calls for, and the soup was too chunky, so I added 16 oz. chicken stock. That just about doubled the number of servings, too, so this will last DH and I awhile! I also used fresh herbs from my garden - 1 TBSP thyme, 1 TBSP basil, and 2 TBSP parsley. I kept all other ingredients the same. The only thing I might change next time is the reduce the salt by half, because the clam juice and chicken stock are both already quite salty. Thanks for posting!