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A bowl of seafood soup with shrimp, mussels, and a rich tomato-based broth, garnished with fresh parsley and served with crusty bread.

Classic Seafood Soup

This classic seafood soup is a rich, comforting dish packed with the fresh flavors of the ocean. Featuring a blend of shrimp, fish, mussels, and crab in a savory tomato-based broth, this recipe is inspired by global seafood traditions like Mediterranean bouillabaisse and American cioppino. It’s nutritious, satisfying, and perfect for a cozy dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course: Main Course, Soup
Cuisine: international, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 small carrot diced
  • 1 celery stalk diced
  • 1/2 tsp red pepper flakes optional, for heat
  • 1 can 14 oz crushed tomatoes
  • 4 cups seafood stock or fish broth
  • 1/2 cup dry white wine
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste
  • 1/2 lb white fish cod, halibut, or snapper, cut into chunks
  • 1/2 lb shrimp peeled and deveined
  • 1/2 lb mussels or clams cleaned and debearded
  • 1/2 lb lump crab meat optional
  • 1/4 cup fresh parsley chopped
  • Juice of 1 lemon
  • Crusty bread for serving

Equipment

  • Equipment Needed:
  • Large stockpot or Dutch oven – for cooking the soup base and simmering seafood.
  • Cutting board – for chopping vegetables and seafood.
  • Sharp knife – for cutting fish and prepping ingredients.
  • Wooden spoon or ladle – for stirring and serving.
  • Measuring cups and spoons – for accurate ingredient measurements.
  • Strainer – for cleaning shellfish like mussels and clams.
  • Tongs – for handling seafood while cooking.
  • Serving bowls – for presenting the soup.

Method
 

  1. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, carrot, and celery. Sauté for 5 minutes until softened.
  2. Build the Base: Stir in red pepper flakes, crushed tomatoes, seafood stock, white wine, bay leaf, thyme, oregano, salt, and pepper. Bring to a boil, then reduce to a simmer for 15 minutes.
  3. Cook the Seafood: Add the white fish chunks and shrimp. Simmer for about 5 minutes.
  4. Steam the Shellfish: Add the mussels (or clams), cover the pot, and cook for 5 more minutes, until the shells open.
  5. Final Touches: Discard any unopened mussels. Stir in lump crab meat, fresh parsley, and lemon juice. Simmer for another 2 minutes.
  6. Serve: Ladle into bowls and serve hot with crusty bread.

Notes

Spice Level: Adjust red pepper flakes based on your heat preference.
Broth Substitutes: Use vegetable or chicken stock if seafood stock isn’t available.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
This seafood soup is a delicious, nutritious meal that brings out the best flavors of the ocean. Perfect for a cozy night in!
Would you like a vegetarian seafood alternative or a creamy version of this recipe?