Who else LOVES a soup a GOOD soup?? Whether it’s homemade or one from a restaurant. If you enjoy seafood, then this Seafood Soup recipe is a must-try! And bonus, it only takes about 20 minutes to make.
Seriously, this soup is sophisticated yet it is very easy to make. Great flavor is built quickly. Choose to make it as spicy or as tame as you enjoy. 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 (you can customize it your way) this easy to make soup recipe is restaurant quality.
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.
This Seafood Soup recipe is perfect for a special occasion or dinner party as a first course, however it is robust enough to stand as the meal. Add a simple Arugula & Parmesan Salad and hunks of crusty bread and you are golden!
- 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)
Shrimp is pretty much my favorite food, if you enjoy seafood as well you may want to try:
- 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
Best enjoyed the day you make it as reheating shellfish or fish may overcook it.
Other recipes you may enjoy
- 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 in an in-person cooking competition).
- For all sorts of shrimp recipes I enjoy making , click here.
- If you are looking for additional inspiration, the BBC Good Food site has a great list of ideas, even a seafood Shepard’s Pie. Who knew!
I hope you make this scrumptious soup and love it as much as I do. My mom was crazy for it as well.
Seafood Soup Recipe
- 1 1/2 pounds firm white fish like Halibut, Haddock, Sea Bass, Cod etc
- 1 pound Large shrimp, I like 21-25 count (peeled & deveined)
- 1 1/2 TBS fresh lemon or lime juice
- 1 TBS grapeseed or olive oil
- 1 jalapeno, minced
- 1 heaping cup of Vidalia onion, minced
- 3/4 cup diced carrot
- 6 cloves garlic, chopped (or 3-4 TBS garlic paste or a combination)
- 1/2 TBS smoky paprika
- 1/2 teaspoon red (cayenne) pepper (Optional) See notes
- 1/4 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
- 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.