Los Angeles Soups Recipe List

Bluewater Grill

665 North King Harbor Dr., Redondo Beach, CA


Yields 6-8 servings


1C red wine
1 lb mixed fish, 1” chunks
1 lb shrimp, peeled & deveined
1 lb black mussels
1 lb green mussels
1 lb clams
8 oz scallops
1 whole sungeness crab, cooked or 1 lb. crabmeat
2 medium diced yellow onion, 1/2” dice
6 C whole peeled tomato 1/2” dice
2 T olive oil
1 green bell pepper, 1/2” dice
1 T fresh garlic, finely chopped
1/2 t dried basil
1/2 t thyme
1/4 t red pepper flake
2 T tomato paste
1 t oregano
2 bay Leaves
fresh ground black pepper sea salt (kosher is a fine substitute) if needed.
fresh chopped Italian parsley


  • Pick your favorite “Chaudron” or Heavy Stock Pot. Add the olive oil, garlic and cook for one minute.
  • Add the spices, onion and pepper and cook under low heat until they are soft but not browned. Approximately 6-8 Minutes.
  • Add wine bring to a simmer. Add parsley and pepper to taste.
  • Add the tomatoes and tomato paste and simmer 5 minutes. Turn down heat. The sauce should have the consistency of a hearty” marinara sauce. Chunky and a little brothy. The addition of fish will release more liquid into the mix and make the finished product a thick “broth” that can be eaten with a spoon.
  • Add the fish & shellfish in the order listed above. Cook slowly, taking care to time the addition of ingredients so the shellfish is cooked and the fish shrimp & scallops are as well.
  • The base for this stew can be prepared and stored for up to three days. When you are ready to use, just bring the base to a boil, add fish & shellfish, reduce heat and cook until fish is ready (10 minutes), season to taste and serve!

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