seafood soup recipes
This hearty seafood soup is packed with a variety of fresh seafood and vegetables, creating a comforting and flavorful dish perfect for any seafood lover. Enjoy as a light main course or a starter.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 ladle
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 bell pepper, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 6 cups seafood stock or fish broth
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 pound shrimp, peeled and deveined
- 1 pound mussels, cleaned
- 1/2 pound white fish fillets (e.g., cod or tilapia), cut into bite-sized pieces
- to taste salt and pepper
- for garnish fresh parsley, chopped
- for serving lemon wedges For a burst of fresh flavor.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, carrot, celery, and bell pepper. Sauté for about 5 minutes, or until the vegetables are softened.
- Stir in the dried thyme and paprika, cooking for another minute until fragrant.
- Pour in the seafood stock or fish broth and the can of diced tomatoes (with juice). Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer. Add the shrimp, mussels, and white fish pieces. Cook for about 10 minutes, or until the shrimp turn pink and the mussels open (discard any mussels that do not open).
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley. Serve with lemon wedges on the side for a burst of fresh flavor.
Notes
Feel free to substitute seafood based on your preferences or availability. Scallops, squid, or crab can be excellent additions.
This soup can be made in advance and reheated; however, the seafood may become slightly less tender upon reheating.