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.
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.
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
Instructions
- 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.
- 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.
- Cook the Seafood: Add the white fish chunks and shrimp. Simmer for about 5 minutes.
- Steam the Shellfish: Add the mussels (or clams), cover the pot, and cook for 5 more minutes, until the shells open.
- Final Touches: Discard any unopened mussels. Stir in lump crab meat, fresh parsley, and lemon juice. Simmer for another 2 minutes.
- 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?
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?