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A Busy Mom’s Bouillabaisse…aka Fish Soup

Super easy, fast and SO delicious! All you need is fresh fish, onions, garlic, parsley, dried oregano & thyme, hot sauce, tomatoes and clam juice. Oh…and white wine, if you want.

Adapted from:

Don’t forget the “No Stress in the Kitchen” tips…to your right. 🙂

A Busy Moms Bouillabaisse...aka, Fish Soup.

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By leslie Serves: 6
Prep Time: 15 minutes (1 hour to soak clams) Cooking Time: Approx. 30 minutes

The ingredient list looks daunting but it's not. Spices and citrus take up a lot of it. This soup is another recipe that I can change up at will with substitutions. I always keep frozen fish in the freezer, so everything but the clam juice is already in my cupboard or fridge. If it's not in yours, you really should keep these things in stock. Substitutions: Any fish will do. Limes instead of lemons. Whatever canned tomatoes you have on the shelf in a pinch. NOTE: Canned tomatoes increase the carbs significantly. Cilantro OR Parsley. Rose instead of White wine. NOTE: Wine increases the carb count significantly. Mussels instead of Clams...OR skip either of them! I have frozen tablespoons of tomato paste in my fridge. Open a couple of cans of paste & put in ice cube tray and freeze. Then remove from tray and put in a ziplock baggie. Use one cube for this recipe.


  • 6 Tbsp olive oil
  • 1 medium onion, chopped
  • 4 large garlic cloves, minced
  • 2/3 cup fresh cilantro OR parsley, chopped
  • 1 14-ounce can of whole or crushed tomatoes with their juices
  • (OR 1 1/2 cups of fresh chopped tomato)
  • 1 tablespoon tomato paste
  • 24oz of clam juice or shellfish stock
  • 1/2 cup dry white wine (optional)
  • 1 1/2 lb fish fillets (use a firm white fish such as halibut, cod, red snapper, or sea bass, cut into 2-inch pieces)
  • 1/2 lbs. large shrimp
  • 1 dozen clams - I used Littleneck this time because the butcher didn't have the larger ones.(soak clams in salt water first for an hour to purge the sand and cycle in new salt water. After soaking, scrub each clam or mussel individually under running water, rather than rinsing in a colander.)
  • Zest from one lemon
  • Pinch of dry oregano
  • Pinch of dry thyme
  • 1/8 teaspoon or hot sauce...I used more because this family loves HOT!
  • Salt and Pepper to taste.
  • *** Any size of shrimp, mussels, clams, and/or scallops would be great! If you are adding clams or mussels, add them about 5 minutes before, as they need more time to cook and open.



Using a Dutch Oven or large thick-bottomed pot, heat oil over medium-high heat.


Add onion and sauté 4 minutes, add the garlic and cook another minute or so. Add cilantro or parsley and tomato paste and stir.


Add tomatoes, canned or fresh, clam juice and lemon zest and cook on Medium-high for 10 minutes. Turn heat down and simmer until you're just about ready for dinner...salad, bread, etc. is all done.


Raise heat to Medium-high again and add any clams or mussels.


When they open, usually around 5 minutes, add your fish, shrimp, thyme and oregano and simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Salt to taste.


Ladle into bowls and serve.


I served this with Crusty garlic bread which is great for dipping and a Caesar Salad and my easy, homemade Croutons.


  • 454 Calories
  • 11.5g Carbohydrates
  • 93mg Cholesterol
  • 28.1g Fat
  • 1.7g Fiber
  • 28.6g Protein
  • 5.2g Saturated fat
  • 1057mg Sodium


*Nutrition information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.” *Carbohydrates are NET Carbs unless the Fiber is listed. If the Fiber is listed, subtract it from the Carb count and you’ll get the NET Carbs.

Don’t forget to soak your clams in a bath of salt water…they deserve it. 🙂

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