Seafood Soup Recipe
Who else LOVES a good soup?? Whether it's homemade soup or one from a restaurant, when its really good, it makes you happy. If you enjoy seafood, this Seafood Soup Recipe is a must-try!
Table of Contents
Why you'll love this Seafood Soup
- This soup is sophisticated yet it is very easy to make. People willbe impressed. The flavor of this soup is built quickly.
- This is a perfect starter to a dinner part or perfect as a meal of its own. Serve alongside some warm crusty bread for dipping.
- I like to use Haddock or Halibut for the fish, as well as shrimp for this.
- I have also made it with shrimp and jumbo lump crabmeat as well and that is both scrumptious and special.
Loaded with fish and shrimp quick and easy Seafood Soup recipe is restaurant quality, yet only takes 20 minutes to make!
This recipe works for any time of the year in my opinion. It can be served as a starter or as the meal. You can also easily customize it to your tastes or food restrictions. If you are allergic to shellfish, just make it with fish, it will still be amazing and satisfying.
Seafood Soup vs Seafood Stew
- The main difference (I think anyway) between a stew and a soup is the amount of liquid. Soups of course, are either just about all liquid or a large part liquid with chunks of vegetables and or proteins added in.
- A stew is typically a small amount of liquid with chunks of beef, chicken, seafood etc. I LOVE the broth in this soup it is the star. You can totally either cut the broth down or add twice as much fish and shrimp if you want more of a stew eating experience. You can then choose to eat it over rice if you do that.
Either way, it really is an amazing dish. One of my top 10 favorite recipes on my website.
Even if you don't like coconut, you'll enjoy this soup. It does not taste like coconut at all, the coconut milk just helps give it its texture and flavor. Trust me!
This Seafood Soup is perfect for a special occasion or dinner party recipe. It is robust enough to stand as the meal. Add a simple Arugula & Parmesan Salad and hunks of crusty bread and you are golden!
Fish Soup Ingredients
- Firm white fish like halibut, haddock, sea bass, etc. and shrimp help make this fish soup recipe so tasty.
- 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
- Add in cleaned mussels after adding in stock but before adding in tomatoes and the rest of the ingredients (only eat those that open)
- Add in langistino, lobster or scallops. (double broth ingredients if adding in extra seafood)
- Add more vegetables
- Increase spiciness using cayenne pepper, red pepper flakes or chili peppers.
- If you have a shellfish allergy. You can still enjoy this soup. Use vegetable broth in place of steafood stock and use just fish, making this more of a fish stew recipe. It's very tasty.
If you can't find seafood stock, you can use vegetable stock for this recipe. It works just as well.
What to serve this Seafood Soup with
- Warm crusty bread for dipping
- A simple salad
- This seafood soup is also delicious served over rice
Storage
This fish soup with seafood is best enjoyed the day you make it as reheating shellfish or fish may overcook it.
Other seafood recipes to make
- My Cajun Shrimp & Andouille Skillet (or pot), it is something I like to make a big batch of when we have people over as well as bring to gatherings. It is always a hit, the sauce mingling with the shrimp and sausage is soooo yummy!
- I swear my Halibut in Thai Curry Sauce is SO simple to make and tastes like it came from a restaurant kitchen (AND it won me a trip to Florida in an in-person cooking competition).
I hope you make this scrumptious soup with seafood and love it as much as my family and I do. Enjoy!! - Colleen
Recipe originally published March 2021. Updated January, 2025 with tips, etc.
Other Soup Recipes
Seafood Soup Recipe
Ingredients
- 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
Instructions
- Pat your fish and shrimp dry. Cut you fish up into a chunks about 2 inches long and thick, then place in a bowl and toss with the lemon/lime juice. Set aside.
- Heat a soup pot, add the oil and sauté the jalapenos, onions and carrots for 3-4 minutes. Season with a little salt and pepper while you stir. Add in garlic and sauté for 30 seconds.
- Add in paprika, red pepper and tomato paste, stir it together and then add in your stock. Allow it to reach a simmer and then continue to simmer for a few minutes.
- Add in your tomatoes (and their juice) and the coconut milk.
- As soon as this comes to a simmer again, taste and adjust seasoning as you wish (more salt, pepper, red pepper
- Add the shrimp and stir then gently add in the fish. Stirring gently until done (about 4-5 minutes.
- Spoon into bowls and garnish with parsley and/or a lemon or lime slice.
Can this recipe be made ahead of time?
Yes you can make it ahead or make the base ahead and toss the seafood in as you reheat it to ensure the seafood is not overcooked.
I would imagine you add your fish at the bring to a simmer stage.
I add the fish at the end and yes, just bring to a simmer until the fish (and shrimp) is cooked through.
What can you use instead of coconut milk or can you just leave the milk out
It really does need it for the whole flavor/vibe of the soup. It does not taste like coconut if that if what worries you. You could swap heavy cream in its place, just taste and adjust seasoning.
Uhhh, the last we here about the fish is "set aside" and we never hear about the shrimp in the instructions.
Adjusted! Somehow the last part was deleted. Thanks!
What do you do with the fish in the bowl & the shrimp ?
Somehow my last step in the instructions was deleted or lost, just fixed it!
I’m not seeing where we would add the garlic, but would we add it with the other veggies and sauté?
Adjusted, thank you!
May regular milk be used instead of coconut milk?
The coconut milk gives it a delicious depth of flavor (I am a huge traditional milk fan, however for this coconut milk is what you need).
Love this soup! Just made it for New Years Eve. I uzed (already) cooked shrimp (added at the end), sea bass, and halibut. Whatever you do, DON'T omit the smoked paprika....the perfect seasoning with this!
Wonderful! Happy New Year!
An you add a andouille sausage or a sausage of some type? Don’t know how that would work with the coconut milk.
I have not. I feel it may make it greasy, but you never know.
Could I add diced potatoes for a more Harry soup?
Hi Fran and sure! I would just pre cook then a bit after dicing in some plain stock before adding since this recipe is quick and the potatoes will be raw still.
Hearty soup 🤪🤪
Can I freeze this soup?
Hi Jen, I have no experience freezing soup. If you can typically freeze soups, I would think this is fine for up to 3-4 months. If you can vacuum seal even better, the less air the less opportunity for ice crystals to form and dilute the soup. I do know that you can freeze coconut milk in its own form...it may separate (as it often does in the can) but can easily be re-blended. Since its combined with the other ingredients I think it would be fine. If you do freeze, let me know how it goes.
Paprika wayyyyy over powering. Lacks alot of flavor. I even added tons of my own seasoning and it didn't hit the mark. Not for me.
Sorry to hear that! First negative review on this soup 🙁
Delicious, I had slightly less shrimp and cod than the recipe required, so next time I might use less broth. I added a little half and half at the end, I like creamy soup. So good, just enough heat, lots of flavor. I will be making this again
Fantastic! It's a very forgiving recipe and a variety of fish/shellfish can be used!
Almost a Seafood Chowder!
Can you use crab meat with the shrimp?
Thanks
Sure, I can't see why not! Sounds delicious! Just add at the very end, all you want to do is heat the crabmeat through.
absolutely delicious soup! I added leeks to mine! lots of flavor and it did freeze well
Great to hear Crystal!
Hi can I add scallops to this and would it be at the same point as the fish and the shrimp ??
Yes, same time as the shrimp should be just fine. Enjoy!
Our go to for seafood soup!
I followed your recipe to a tee and it was so good, I do have a question, I have plenty of the broth left and was wondering if I could cook the lobster separately and then add it to the broth after I've warmed it up. Thank you
Great to hear Jean, sorry I did not see comment sooner. I took the holidays off. You totally could then next day. Happy New Year!
Can you use something other than coconut milk like cream or regular milk
The flavor would change a bit however worth a try with half and half or heavy cream.
Are you using raw shrimp or cooked shrimp?
Raw
Raw shrimp for this recipe.