Recipe: Seafood Soup - | WBTV Charlotte

Recipe: Seafood Soup

Chefs Marti and Stormy Mongiello with The Inn of the Patriots visited WBTV News Sunday Morning to share one of their signature recipes:

FDR's Light Summer Seafood Soup – Executive Chef Marti Mongiello

Servings: 6 as a lunch or dinner entrée/8 as a starter



1 sweet Vidalia onion, chopped
2 cloves garlic, minced
3 fresh Pomodoro diced tomatoes
2 (14 ounce) cans fish broth or 28 ounces of homemade fish broth (in the case of being unable to find fish broth in your store or fish stock default to vegetable or chicken stock/broth/bullion)
1/2 cup dry white wine (optional only – not required)
2 bay leaves, prefer fresh (1 if dried)
10 strands of fresh Thyme
Himala Salt and four color Organic Pepper
1 pound medium Shrimp - peeled and deveined
2 or 3 filets of fresh Flounder or other white fish you can find
1 can of whole, baby Clams with all of the juice or shuck fresh clams (equal to)
1 pound smaller sized Scallops
1 Lobster tail chopped up small
1 packaged, plastic, small tub of excellent crab meat, prefer whole lump


1. Sautee down the onion until translucent but not browned or carmelized! 

2. Begin to heat up the broth and add the bay leaf to release its flavor. 

3. Broil or bake the fish and hold to add to the broth later – pull it from the oven and let it stiffen up. 

4. Saute shrimp and scallops until plump and keep them tender – do not harden stiff.

5. Add tomatoes, wine (if using) to the broth and pepper.

6. Add the chopped lobster and crab meat and cook tenderly – the broth does not need to be at boil.

7. Add the clams with juice, garlic (taste to likeness depending on small or large cloves) and strip off the fresh thyme into the broth.

8. Allow to mingle and test for your preference to decide if it NEEDS ANY salt or not at this point.

9. Serve.

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