Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion chopped
- Salt and pepper to taste
- 4 cloves garlic minced
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can crushed tomatoes
- 2 1/4 cups seafood stock
- 1 1/4 cups chicken stock
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 cups peeled and chopped russet potatoes
- 20 ounces mixed seafood such as shrimp, scallops, fish, and clams or mussels
- 3 tablespoons fresh parsley chopped (plus more for garnish)
- Juice of 1/2 lemon
Instructions
- Heat the butter and olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, then season with salt and pepper. Sauté until the onion is tender. Stir in the minced garlic and cook for an additional 2-3 minutes until fragrant.
- Add the diced tomatoes, crushed tomatoes, seafood stock, chicken stock, dried oregano, dried thyme, and bay leaf. Increase the heat to bring the mixture to a simmer, then reduce to medium-low and cook for 10 minutes.
- Add the chopped potatoes, partially cover the pot, and continue to simmer until the potatoes are tender, about 20-30 minutes. Taste and adjust the salt and pepper as needed.
- Increase the heat to medium-high and add the mixed seafood and chopped parsley to the pot. Cook for 2-4 minutes, or until the seafood is just cooked through. Remove the pot from the heat, stir in the lemon juice, and serve immediately. Garnish with additional parsley.
