Northwest Seafood Soup with Winter Greens and Sausage

Northwest Seafood Soup with Winter Greens and Sausage

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?


  • 8 ounces (2 links) PCC Chicken Italian Sausage (mild or spicy)
  • 3 tablespoons olive oil, plus more for drizzling
  • 1 leek - halved lengthwise, rinsed and sliced
  • 4 to 6 cloves garlic, chopped
  • 1 teaspoon fennel seeds
  • 1 teaspoon thyme
  • 1 cup white wine
  • 2 cups clam nectar, chicken or vegetable broth
  • 1 (14-ounce) can crushed tomatoes
  • Salt and pepper, to taste
  • 1/2 pound mussels, scrubbed and "beards" removed (see note)
  • 1/2 pound clams, scrubbed
  • 1 pound firm-fleshed fish, cut into chunks
  • 2 cups chopped winter greens (chard, kale, collards or a mix)
  • 1/2 cup chopped fresh basil
  • Balsamic or red wine vinegar, for drizzling
  • Chopped parsley, for garnish


Remove casings from sausage. In a large, heavy pot over medium-high heat, cook sausage, breaking it up with a spoon, until it is lightly browned, 4 to 5 minutes. Remove sausage and its cooking juices from the pan.

Place the pot back on the stove and heat oil over medium heat until the surface begins to move. Add leeks, garlic, fennel seeds and thyme to the pan and cook for 5 to 6 minutes, or until leeks are tender. Add white wine and simmer for 1 minute. Stir in clam nectar, chicken or vegetable broth, tomatoes and sausage with their juice. Bring mixture to a simmer. Cook for 10 minutes and then taste for seasoning; adjust with salt and pepper.

Add mussels, clams and fish. Toss in greens and basil. Bring mixture back to a simmer over medium heat, cover the pot and let it cook for 5 to 7 minutes, until clams and mussels pop open. (Discard any that do not open.)

Spoon soup into heated bowls, top with a splash of vinegar and scatter with chopped parsley.

Special notes:

Most mussels have what is commonly called “the beard,” also known as byssal threads. The “beard” on a mussel is comprised of many fibers used to attach the mussel to rocks, pilings, and so on. To remove the beard, using a dry towel, grasp the beard and give a sharp yank out and toward the hinge end of the mussel.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member