Does anybody else LOVE a good soup? Whether it comes from a restaurant or is produced at home. This recipe for Seafood Soup is a must-try if you like seafood! Bonus: Making it just takes 20 minutes or so.
This soup is incredibly sophisticated, but it’s also very simple to make. You can adjust the level of spice to suit your taste. I usually use haddock or halibut as the fish, but I’ve also made it with shrimp and jumbo lump crabmeat, which is a delicious and unique combination.
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This simple soup recipe, loaded with shrimp and fish (you may adjust the amounts to your preference), is on par with restaurant standards.
I think this dish is great any time of year. It can be eaten as a main course or as an appetizer. It’s also simple to adapt to your dietary needs or personal preferences. Make it with fish instead of shellfish if you have a shellfish allergy; it will still taste fantastic and satisfy.
Seafood Soup VS Seafood Stew
The primary distinction between a stew and a soup, in my opinion, is the quantity of liquid used. Naturally, soups are either of liquid or mostly of liquid with additional protein and/or vegetable pieces.
Typically, a stew consists of tiny portions of liquid combined with bits of meat, chicken, fish, etc. This soup’s broth is the highlight, and I adore it. If you want to consume more of a stew, you may definitely add twice as much fish and shrimp or reduce the amount of stock. If you do that, you can then decide to eat it over rice.
In either case, this meal is very fantastic.
While it’s hearty enough to serve as the main dish, this seafood soup recipe is ideal for a special occasion or dinner party. You’ll be set with only some crusty bread and a basic Arugula and Parmesan salad!
What You’ll Need To Make This Seafood Soup Recipe
- Firm white fish like halibut, haddock, sea bass, etc. and shrimp
- Grapeseed or olive oil, onions, carrots, jalapenos, garlic and if you want more heat maybe a spicier pepper like a Bird’s Eye or Habanero (start with just a small amount, just in case)
- Smokey paprika, cumin, red pepper flakes, salt and pepper
- Tomato paste, Chopped tomatoes, coconut milk, seafood stock and lime juice
- Cilantro (if you don’t like it you can omit it or sub in parsley)
Variations In Seafood Soup Recipe
- Add in cleaned mussels after adding in stock but before adding in tomatoes and the rest of the ingredients (only eat those that open)
- Swap up the fish used. Delicate white fishes are best.
- Add scallops.
- Double broth ingredients if adding in extra seafood
- Add more vegetables
- Increase spiciness
What to serve this with
- Warm crusty bread for dipping
- Simple salad
- Enjoy a small bowl as an appetizer
- Serve over rice
It’s better to consume this seafood-infused fish soup right away as refrigerating shellfish or fish might cause it to overcook.
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Seafood Soup Recipe
- 1 ½ pounds firm white fish like Halibut Haddock, Sea Bass, Cod etc
- 1 pound Large shrimp I like 21-25 count (peeled & deveined)
- 1 ½ TBS fresh lemon or lime juice
- 1 TBS grapeseed or olive oil
- 1 jalapeno minced
- 1 heaping cup of Vidalia onion minced
- ¾ cup diced carrot
- 6 cloves garlic chopped (or 3-4 TBS garlic paste or a combination)
- ½ TBS smoky paprika
- ½ teaspoon red cayenne pepper (Optional) See notes
- ¼ cup tomato paste
- 48 oz seafood stock or vegetable stock
- 1 14.5 oz can tomatoes fire roasted if you see them
- 1 14 oz can coconut milk I like Thai Kitchen
- Salt and black pepper to taste
- More red cayenne pepper if you like after you taste it.
- Snipped parsley for garnish
- Dry-pat your shrimp and fish. Cut the fish into slices that are around 2 inches thick and long. Place the fish in a basin and mix it with the lemon juice. Put away.
- After preheating a soup pot, add oil, and sauté the onions, carrots, and jalapeños for three to four minutes. As you whisk, add a little salt and pepper for seasoning. Sauté the garlic for 30 seconds after adding it.
- Stir in the tomato paste, red pepper flakes, and paprika before adding your stock. After letting it come to a simmer, let it stay that way for a few minutes.
- Stir in the coconut milk and your tomatoes, along with their juice.
- Once this reaches a simmer once more, taste and adjust the spice with additional red pepper, salt, and pepper to taste.
- Stir in the shrimp, then carefully add the fish. Gently stir until finished, about 4–5 minutes.
- Transfer to bowls and sprinkle with parsley and/or a slice of lemon or lime.
You may adjust the heat level of this tasty seafood soup to your preferred level. excellent in any case.
A basic delight of life is dipping delicious crusty bread into the soup!