Creative Household Co.

This soup is a McCrea family tradition– We've had it every single Christmas my entire life.

A seafood medley of white fish filet, shrimp, and scallops combine with bacon, leeks, and zucchini in a clam-tomato juice.

Best of all- you make it around the lunch hour and let it stew all afternoon.

A few notes... My mom always triples the recipe- I use a whole package of bacon when doing so. Set some aside to crumple on top as the bacon in the soup will lose its crunch.

Use a good white wine, something dry you'd actually drink. I prefer Mott's Clamato The Works which provides an extra depth of flavour for the broth.

Also, make sure you use fresh herbs here.

Here we go!

Ingredients:

400-grams sole fry fish filets
6-oz shrimp
6-oz scallops
3 slices bacon, diced
1 leek, sliced lengthwise
2 large garlic cloves, sliced
2 zucchinis, sliced thinly
1-cup clam-tomato juice
1/2-cup white wine
28-oz can of diced tomatoes, drained
1/4-tsp thyme
1/4-tsp dill
Salt + pepper to taste

Directions:

1. Saute the bacon. When it is nearly done, add in the leek.
2. Add everything but the seafood.
3. Bring to a gentle boil then reduce to a simmer. Allow to stew all afternoon.
4. Add seafood just before serving. Bring to a boil for five minutes then reduce back to a simmer and serve.

More Notes:

If you use haddock and sole, the sole will disintegrate into the broth making it much heartier. The flavour is incredible. The haddock will stay kind of chunky to keep the soup really hearty.

Pair it with crusty white bread on the side.

At first, it will seem like a lot of zucchini until they render out their water. Don't despair.

This soup will get better with age, so enjoy it over the holidays.

Let us know what you think of our favourite soup served every Christmas Eve.