This seafood soup is rich, hearty, and full of depth without being heavy. It’s packed with a variety of seafood, making every spoonful interesting and delicious. The broth is infused with garlic, herbs, and subtle spices, creating a balanced flavor that feels both comforting and refined. It’s also highly adaptable, so you can use whatever seafood you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
mixed seafood (fish fillets, shrimp, mussels, or clams)
olive oil
onion
garlic
tomatoes or tomato paste
fish or seafood stock
potatoes
carrots
celery
bay leaves
paprika
salt
black pepper
fresh parsley
Directions
Start by heating olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery, and cook until softened. Stir in minced garlic and cook for another minute until fragrant.
Add tomatoes or tomato paste and cook briefly to deepen the flavor. Pour in the seafood stock and add diced potatoes, bay leaves, paprika, salt, and pepper. Bring the soup to a gentle boil, then reduce heat and let it simmer until the vegetables are tender.
Add the seafood to the pot, starting with the pieces that take longer to cook, such as fish chunks, followed by shrimp and shellfish. Cook until the seafood is just done and tender, being careful not to overcook.
Taste and adjust seasoning if needed. Remove the bay leaves and finish with freshly chopped parsley before serving.
Servings and timing
This recipe serves about 4 to 6 people. Preparation time is approximately 15 minutes, and cooking time is around 30 minutes, making the total time about 45 minutes.
Variations
You can make this soup creamy by adding a splash of cream or coconut milk. For a spicy version, include chili flakes or fresh chili peppers. Add rice or small pasta for a more filling meal. You can also use a single type of seafood or mix different kinds depending on availability.
Storage/Reheating
Store leftover seafood soup in an airtight container in the refrigerator for up to 2 days. Reheat gently over medium-low heat until warmed through. Avoid overcooking during reheating to keep the seafood tender. Freezing is not recommended, as seafood texture may change.
FAQs
Can I use frozen seafood?
Yes, frozen seafood works well; just thaw it properly before adding to the soup.
What type of fish is best?
Firm white fish like cod, haddock, or halibut works best.
Can I make this soup ahead of time?
You can prepare the broth ahead, but add seafood just before serving for best results.
How do I avoid overcooking seafood?
Add seafood near the end and cook only until just opaque and tender.
Can I make it without tomatoes?
Yes, you can skip tomatoes and use a clear broth-based version.
Is this soup healthy?
Yes, it’s packed with protein, vitamins, and minerals while being relatively light.
Can I add wine?
Yes, a splash of white wine can enhance the flavor of the broth.
What herbs go well with seafood soup?
Parsley, thyme, and dill are great options.
Can I thicken the soup?
Yes, you can mash some of the potatoes or add a slurry to thicken it.
What should I serve with seafood soup?
Crusty bread or a light salad pairs perfectly.
Conclusion
Seafood soup is a versatile and nourishing dish that brings together fresh ingredients and bold flavors in one pot. Easy to customize and quick to prepare, it’s a wonderful option for both casual meals and special occasions.
Seafood Soup is a hearty and flavorful dish packed with tender fish, shrimp, and shellfish in a rich, aromatic broth. This easy homemade seafood soup recipe combines fresh ingredients, herbs, and spices to create a comforting and nourishing meal perfect for any season.
Ingredients
500–700g mixed seafood (fish fillets, shrimp, mussels, or clams)
2 tbsp olive oil
1 onion (chopped)
3 cloves garlic (minced)
2 tomatoes (chopped) or 2 tbsp tomato paste
1 liter fish or seafood stock
2 potatoes (diced)
2 carrots (sliced)
2 celery stalks (chopped)
2 bay leaves
1 tsp paprika
Salt and black pepper to taste
2 tbsp fresh parsley (chopped)
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery; cook until softened.
Stir in garlic and cook for 1 minute until fragrant.
Add tomatoes or tomato paste and cook briefly.
Pour in seafood stock and add potatoes, bay leaves, paprika, salt, and pepper.
Bring to a boil, then reduce heat and simmer until vegetables are tender.
Add seafood, starting with fish, then shrimp and shellfish.
Cook until seafood is just tender and opaque.
Adjust seasoning, remove bay leaves, and stir in fresh parsley.
Serve hot.
Notes
Add seafood at the end to prevent overcooking.Use fresh or properly thawed frozen seafood.Customize with your favorite herbs like thyme or dill.A splash of white wine can enhance the broth flavor.
