Soupa Nisiotiki

Soupa Nisiotiki Recipe from Lebanon | Haddock, Clams, Shrimp, Crabmeat, and More

Region / culture: Lebanon | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Soupa Nisiotiki is a traditional Greek seafood soup that is bursting with flavor and freshness. This hearty and nutritious dish is perfect for a cozy night in or for entertaining guests.

History

This recipe originates from the Greek islands, where seafood is abundant and a staple in the local cuisine. Soupa Nisiotiki has been enjoyed for generations as a comforting and satisfying meal that showcases the best of the Mediterranean flavors.

Ingredients

2 lb (907 g) haddock fillets, cut into 2-inch pieces
24 clams (with liquid)
1 lb (454 g) fresh shrimp, cleaned and deveined
1 lb (454 g) crabmeat
1 lb (454 g) scallops
0.5 cup light olive oil
1 clove garlic, crushed
1 tbsp salt
0.5 tsp pepper
1 large onion, finely diced
1 carrot, grated
0.5 cup celery, finely diced
0.5 cup chopped parsley
2 bay leaves
3 cups whole canned tomatoes, drained and liquid reserved
1 cup dry white wine

How to prepare

In a large saucepan, sauté onion, carrot, celery, and garlic in olive oil.
Add the drained tomatoes, parsley, bay leaves, salt, and pepper to the saucepan.
Simmer for 5 minutes.
Combine tomato and clam liquids, and add enough boiling water to make 3 cups, and set aside.
In a deep casserole, arrange layers of haddock, clams, shrimp, crabmeat, and scallops, covering each layer with some of the vegetable mixture and the white wine.
Cover and simmer for 10 minutes.
Add the reserved tomato/clam liquid and simmer uncovered for 20 minutes.
Serve from the casserole.

Variations

Add diced potatoes or other vegetables for extra heartiness.
Use different types of seafood, such as mussels or squid, for a unique twist.

Cooking Tips & Tricks

Make sure to use fresh seafood for the best flavor and texture.

- Adjust the seasoning to your taste preferences by adding more salt, pepper, or herbs.

- Serve the soup with crusty bread or a side salad for a complete meal.

Serving Suggestions

Serve the soup hot with a sprinkle of fresh parsley on top and a squeeze of lemon juice for added brightness.

Cooking Techniques

Simmering, sautéing

Ingredient Substitutions

Use any firm white fish in place of haddock.

- Substitute vegetable broth for the white wine.

Make Ahead Tips

This soup can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair Soupa Nisiotiki with a crisp white wine, such as Assyrtiko or Sauvignon Blanc, to complement the seafood flavors.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

This soup is rich in vitamins and minerals, including Vitamin A, Vitamin C, Calcium, and Iron.

Alergens

Contains shellfish (clams, shrimp, crabmeat, scallops)

Summary

Soupa Nisiotiki is a nutritious and well-balanced meal that is high in protein and low in carbohydrates. It is a great option for those looking to enjoy a healthy and delicious seafood dish.

Summary

Soupa Nisiotiki is a delicious and nutritious seafood soup that is perfect for any occasion. With its rich flavors and hearty ingredients, this dish is sure to become a favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Maria on the beautiful island of Naxos in Greece. Maria was known for her delicious cooking, and I always looked forward to trying new dishes whenever I visited her.

On that particular day, Maria invited me into her cozy kitchen to help her prepare a traditional Naxian dish called Soupa Nisiotiki. I watched in awe as she effortlessly chopped vegetables, stirred pots, and added a variety of herbs and spices to create a fragrant broth that filled the room with mouthwatering aromas.

As we cooked together, Maria shared the story of how she learned to make Soupa Nisiotiki from her own grandmother, who passed down the recipe through generations. She explained that this soup was a staple in Naxian households, especially during the colder months when a hot bowl of soup was the perfect comfort food.

I listened intently as Maria shared the ingredients and steps to make Soupa Nisiotiki, making mental notes of each detail. I could tell that this recipe was something special, and I was determined to learn how to make it myself so that I could share this delicious dish with my own family back home.

After hours of cooking and simmering, Maria and I finally sat down to enjoy a bowl of the steaming hot soup. The first spoonful was like a burst of flavor in my mouth – the tender vegetables, savory broth, and aromatic herbs all combined to create a truly unforgettable culinary experience.

I knew then and there that I had to learn how to make Soupa Nisiotiki on my own. Before I left Naxos, Maria graciously wrote down the recipe for me on a scrap of paper, along with some helpful tips and tricks that she had picked up over the years.

When I returned home, I wasted no time in gathering the ingredients and setting to work in my own kitchen. I followed Maria's instructions carefully, chopping, simmering, and seasoning with precision. The familiar scents of garlic, onions, and fresh herbs filled the air, transporting me back to that sunny day in Maria's kitchen.

As the soup cooked, I couldn't help but feel a sense of pride and accomplishment. I had learned how to make a traditional Naxian dish from a dear friend, and now I was able to recreate it in my own home. The thought of sharing this delicious soup with my family brought a smile to my face.

When the soup was finally ready, I ladled it into bowls and garnished it with a sprinkle of feta cheese and a drizzle of olive oil, just as Maria had taught me. I couldn't wait for my family to taste the fruits of my labor, to experience the rich flavors and warm comfort of Soupa Nisiotiki.

As we sat down to dinner that evening, I watched the faces of my loved ones light up as they took their first spoonfuls of the soup. The flavors were a hit, and they all agreed that this was a recipe worth keeping in our family for generations to come.

And so, the story of how I learned to make Soupa Nisiotiki became a cherished memory in my culinary repertoire. I owe a debt of gratitude to my dear friend Maria for sharing her knowledge and expertise with me, and for introducing me to the wonders of Naxian cuisine.

From that day forward, Soupa Nisiotiki became a regular feature on our family's dinner table, a reminder of the friendships and traditions that enrich our lives. And as I continue to cook and share this recipe with others, I know that the flavors of Naxos will always hold a special place in my heart.