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!
Ingredients
- 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:
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)
- 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
Storage
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.
Enjoy!
Seafood Soup Recipe
Ingredients
- 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
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.
Bill Holloway says
Can this recipe be made ahead of time?
Colleen says
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.
Butch Leone says
I would imagine you add your fish at the bring to a simmer stage.
Colleen says
I add the fish at the end and yes, just bring to a simmer until the fish (and shrimp) is cooked through.
TD says
Uhhh, the last we here about the fish is “set aside” and we never hear about the shrimp in the instructions.
Colleen says
Adjusted! Somehow the last part was deleted. Thanks!
daniel edgar says
What do you do with the fish in the bowl & the shrimp ?
Colleen says
Somehow my last step in the instructions was deleted or lost, just fixed it!
Luis says
I’m not seeing where we would add the garlic, but would we add it with the other veggies and sauté?
Colleen says
Adjusted, thank you!
Maggie says
May regular milk be used instead of coconut milk?
Colleen says
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).
Carol says
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!
Colleen says
Wonderful! Happy New Year!
Josh says
An you add a andouille sausage or a sausage of some type? Don’t know how that would work with the coconut milk.
Colleen says
I have not. I feel it may make it greasy, but you never know.
Fran says
Could I add diced potatoes for a more Harry soup?
Colleen says
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.
Fran says
Hearty soup 🤪🤪
Jen says
Can I freeze this soup?
Colleen says
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.