A flavorful and aromatic broth lays the foundation for a delicious seafood soup made with white fish, scallops, shrimp and mussels. For as elegant and impressive as this soup is, it’s also very quick and easy to pull together—making it great for the holidays, Sunday night dinners, or even last-minute get-togethers. Serve with crusty bread or croutons for a crunchy finish.
About This Seafood Soup Recipe
If you love all kinds of seafood and fish, then this soup is for you! It’s light, flavorful and filling enough to be a meal all on it’s own—especially if you serve it with croutons or crusty bread. This fish stew is definitely a year-round recipe, but I especially love to serve it during the holidays and for Christmas Eve.
This soup is refined and elegant, but also incredibly quick to cook and easy to prep. Plus, the veggies can be prepped up to 3 days ahead of time, which will save you time once you get to cooking.
Looking for a creamy seafood chowder soup? We have a bright and flavorful Salmon Chowder that’s great for spring and a savory Shrimp Bisque we often serve during the holidays. If you’re looking for a crab recipe, check out our Crab Salad.
Watch: How to Make Seafood Soup
Fennel (both the bulb and the fronds), onion, leeks and celery are the veggie-base for this soup. Be sure to clean the leeks very well before cooking with them.
Garlic, red pepper flakes, thyme, oregano, bay leaves and parsley are the flavor enhancers. We prefer to use fresh herbs, but we offer measurements for dried herbs as well.
Dry white wine (such as Sauvignon blanc or Pinto Grigio), clam juice, seafood stock and lemon juice make up the flavorful broth. You can find clam juice near the canned fish. Find seafood stock in the broth and stock section, or next to the canned fish. Or be an overachiever and make your own using shrimp shells.)
We’re using a combination of firm white fish (such as cod, haddock, halibut, red snapper, or sea bass), mussels or clams, scallops and shrimp. For the shrimp, we recommend using medium (41/50 count) or medium-large (36/40 count).
If you’re a clam-lover, be sure to check out our Clam Pasta! And if you love mussels, then you’ve gotta try this Mussels Recipe!
- If you have quite a bit of the soup leftover, I recommend only reheating what you’re going to eat. The more times you reheat the soup, the more over-cooked the fish and seafood will become. Reheat seafood soup on the stove top over medium—bring to a low simmer then remove from heat and serve. Avoid bringing to a boil as this will over-cook the fish and seafood.
- We suggest pairing this seafood soup with crispy white wines such as: Voigner, Pinot Gris or Assyrtiko.
SEAFOOD SOUP | recipe
FAQ
What is the term for seafood soup?
What is the name of a seafood soup?
What is a thick soup made with vegetables and seafood called?
What do you call the soups that its main ingredient is shellfish?
What soups are made with fish or seafood?
This is a list of soups made with fish or seafood . Sopa marinera — a Spanish seafood dish made with oysters, clams, seashells, crab, lobster, shrimp and spices like achiote and cumin Sopa de peixe – Portuguese fish soup, usually made using a tomato base.
What is soursop?
Soursop is a fruit from tropical climates, it is a fruit rich in vitamin C, whose antioxidant properties make it an ideal fruit to strengthen the immune system.
What is fish soup?
Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth . Traditionally, soups are classified into two main groups: clear soups and thick soups.
How do you make a seafood soup?
Let’s get started making our seafood soup. In a large pot over medium-high heat add the olive oil, celery, onions and carrots. Saute for 3-4 minutes then add the rest of the vegetables except for the tomatoes. Continue to cook the veggies over medium heat for 5 – 10 minutes. I use my favorite 6 qt. Copper Core 5-ply All-Clad pot for this soup.