Seafood soup is a delightful and versatile dish that captures the rich flavors of the ocean in a comforting, hearty bowl. Perfect for any season, this soup combines a variety of fresh seafood with aromatic vegetables and fragrant herbs to create a savory, satisfying meal.
Whether you’re looking to impress guests at a dinner party or simply craving a warm, nourishing meal, this seafood soup recipe is an excellent choice.
It’s easy to make, yet tastes like it came from a high-end restaurant, making it a perfect go-to for both novice and experienced cooks alike.
Ingredients:
- 1 lb (450g) mixed seafood (shrimp, scallops, mussels, clams, fish fillets)
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups (1 liter) seafood or chicken broth
- 1 cup white wine (optional)
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 small potato, peeled and diced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions:
- Prepare the Seafood:
- If using fresh seafood, clean and prepare as necessary (devein shrimp, scrub mussels/clams, etc.).
- Cut fish fillets into bite-sized pieces.
- Cook the Vegetables:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add Liquids and Seasonings:
- Pour in the white wine (if using) and let it simmer for 2-3 minutes to reduce slightly.
- Add the diced tomatoes (with their juice), broth, bay leaf, thyme, and oregano. Stir to combine.
- Add the diced potato and bring the soup to a boil.
- Simmer the Soup:
- Reduce the heat to low and let the soup simmer for about 15-20 minutes, or until the potatoes are tender.
- Add the Seafood:
- Add the mixed seafood to the pot. Cook for about 5-7 minutes, or until the seafood is cooked through and opaque.
- Season the soup with salt and pepper to taste.
- Serve:
- Remove the bay leaf from the soup.
- Ladle the soup into bowls, garnish with fresh parsley, and serve with lemon wedges on the side.
Enjoy your homemade seafood soup!