For seafood lovers, this one-pot meal can’t be beat. Our seafood soup recipe is chock-full of salmon and shrimp as well as plenty of herbs and vegetables. It’s so elegant that it could easily star in a Feast of the Seven Fishes dinner. Because it comes together so quickly, seafood soup works as a weeknight meal, too.
This recipe is as delicious on a hot summer day as it is during the cold winter months, which is hard to come by with soup. All that, and it’s still somehow one of the most straightforward homemade soup recipes I’ve ever made.
Ingredients for Seafood Soup
- Salmon: When you’re deciding which type of salmon to use, look for fish that’s wild-caught, if possible. Ask your fishmonger to take the skin off of the filet if you don’t want to do it yourself.
- Shrimp: Like salmon, there are many different types of shrimp to choose from. This recipe calls for raw medium shrimp, which you can buy ready to eat or clean yourself with our guidance below.
- Olive oil: Since you’re sauteing (not frying), use an olive oil blend.
- Onion: When it’s not specified which type of onion to use in a recipe, use a yellow onion. In a pinch, white or red onion, or even shallots, would work as a substitute.
- Green pepper: Use any type of mild pepper, though a green bell pepper adds the most color contrast.
- Carrots: Carrots are an important aromatic in soups, which help create a delicious base for the rest of the ingredients to build on.
- Garlic: Use freshly minced garlic for the best flavor.
- Tomatoes: This recipe calls for both tomato sauce and a can of diced tomatoes, including their liquid. Use regular tomatoes or fire-roasted tomatoes for extra flavor.
- White wine or chicken broth: I prefer to use white wine. It’s light and flavorful, and works nicely with the seafood. Plus, it’s the perfect excuse to pop a bottle open.
- Seasonings: The dried spices here—bay leaf, dried oregano, dried basil and black pepper—are added at the beginning to give the seafood soup a flavorful base.
- Parsley: Fresh parsley is added toward the end of the cooking time for a pop of brightness.
Directions
Step 1: Make the soup base
In a large saucepan, heat the oil over medium heat. Add the onion and green pepper, then cook and stir until the vegetables are tender. Add the carrots and garlic and cook for about three minutes longer. Stir in the tomato sauce, diced tomatoes, wine and all the dried seasonings.
Bring the soup to a boil, then reduce the heat and simmer, covered, for 30 minutes.
Step 2: Add the seafood
Stir in the salmon, shrimp and fresh parsley. Cover the pot and cook for another 7 to 10 minutes, or until the fish flakes easily with a fork and the shrimp turn pink. Discard the bay leaf before serving.
Seafood Soup Variations
- Add other shellfish: Personalize seafood soup according to your tastes or whatever seafood you have on hand. Try any combination of crab meat, scallops, clams or mussels, or use a flaky white fish like halibut, cod or sea bass.
- Stir in other vegetables: Potatoes are a wonderful addition to this soup (and a common ingredient in seafood chowders as well). I also love fresh or frozen corn and peas, which you can toss in the pot during the first step.
- Kick up the heat: All recipes can be spicy recipes! Add minced jalapeno or other hot peppers along with the vegetables, or sprinkle in some red chili flakes. You can also add a few shakes of hot sauce at the end when you add the seafood.
How to Store Seafood Soup
Store leftover seafood soup in an airtight container in the refrigerator.
How long does seafood soup last?
I prefer to eat this seafood soup on the first or second day that it’s made. It can hold up to four days in the fridge, though, as long as it’s stored in an airtight container.
Can you freeze seafood soup?
Freezing soup is an easy way to extend its shelf life. To freeze seafood soup, make sure the soup is totally cooled down. Then freeze it immediately, either in resealable plastic bags or freezer-safe containers with a little room left for expansion.
How do you reheat seafood soup?
If your soup is frozen, let it thaw before reheating. You can reheat both thawed soup and fresh soup on the stovetop, letting it come up to a boil and then quickly removing it from the heat so you don’t overcook the seafood.
Seafood Soup Recipe Tips
How do you clean and devein shrimp for seafood soup?
If you don’t know how to clean shrimp, this is a great excuse to learn. Use a sharp paring knife to carefully cut a shallow slice in the back of the shrimp, then use the tip of the knife to pull out the black vein running down the back. Not all shrimp will have the vein, but most will.
What do you serve with seafood soup?
This seafood soup is best served with a crusty loaf of bread and a glass of either white or red wine, whatever your preference. It’s also delicious served alongside other fish and seafood recipes, for a seafood feast.
