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.
Notes
Use the freshest seafood available and feel free to swap ingredients to suit your taste. Avoid overcooking seafood for the best texture.