Seafood Soup
Seafood soup is a delicious and comforting dish that brings the fresh flavors of the ocean to your table. Warm, filling, and easy to make, it combines fresh seafood with vegetables and a savory broth for a nourishing meal.
Equipment
- Large Pot
Ingredients
Seafood
- 1 pound mixed seafood (shrimp, clams, mussels, firm fish like cod or halibut)
- 4 cups seafood stock or fish broth homemade if possible
- 1 cup diced tomatoes canned or fresh
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 cup chopped celery
- 1 cup diced carrots
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- to taste salt and black pepper
- fresh parsley for garnish
- lemon wedges for garnish
Optional Ingredients
- ½ cup white wine adds depth but can be skipped
- to taste red chili flakes for a spicy kick
- potatoes or rice to add heartiness
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, celery, and carrots. Sauté until vegetables soften and become fragrant, about 5-7 minutes.
- Stir in smoked paprika and diced tomatoes. Cook for another 3-4 minutes to let the flavors meld.
- Pour in the seafood stock and, if using, white wine. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to deepen flavor.
- Add mixed seafood to the pot. Cover and simmer just until seafood turns opaque and shells open, about 5-7 minutes. Avoid overcooking.
- Taste and adjust seasoning with salt and pepper. Squeeze fresh lemon juice over the soup and sprinkle chopped parsley on top.
- Ladle into bowls and garnish with lemon wedges. Serve hot.
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Notes
Use the freshest seafood available and feel free to swap ingredients to suit your taste. Avoid overcooking seafood for the best texture.