Seafood Soup

Seafood Soup is a flavorful and comforting dish that is perfect for any occasion. Made with a variety of seafood, aromatic vegetables, and a rich coconut broth, this soup is sure to warm you up from the inside out.

Why Make Seafood Soup

Seafood Soup is a delicious and healthy meal that is easy to make at home. Packed with protein and flavor, this soup is sure to satisfy even the pickiest eaters. Plus, it’s a great way to use up any leftover seafood you have on hand.

How to Make Seafood Soup

Prepare the Seafood:

Pat your fish and shrimp dry. Cut the fish into chunks about 2 inches long and thick, then place in a bowl and toss with the lemon/lime juice. Set aside.

Sauté Aromatics:

Heat a soup pot, add the oil and sauté the jalapenos, onions, and carrots for 3-4 minutes. Season with a little salt and pepper while stirring.
Add in garlic and sauté for 30 seconds.

Add Spices and Tomato Paste:

Add paprika, red pepper, and tomato paste. Stir together, then add the stock. Allow it to reach a simmer and then continue to simmer for a few minutes.

Add Tomatoes and Coconut Milk:

Add the tomatoes (and their juice) and the coconut milk.
Once it comes to a simmer again, taste and adjust seasoning as needed (more salt, pepper, red pepper).

Add Seafood:

Add the shrimp and stir, then gently add in the fish. Stir gently until done, about 4-5 minutes.

Serve:

Spoon into bowls and garnish with parsley and/or a lemon or lime slice.

Serving Suggestions

Seafood Soup is delicious on its own or served with crusty bread for dipping. It also pairs well with a simple green salad for a complete meal.

Storage Information

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a saucepan over medium heat until heated through.

Some Techniques or Tips

Be sure to pat the seafood dry before cooking to prevent excess moisture in the soup.
Adjust the amount of red pepper to suit your taste preferences. If you like it spicy, add more; if not, you can leave it out entirely.
Feel free to customize the soup with your favorite seafood or vegetables.

FAQs about Seafood Soup

1. Can I use different types of seafood in this soup?

Yes, you can use any type of firm white fish or seafood you like in this soup. Try using halibut, haddock, sea bass, or cod for the fish, and feel free to add clams, mussels, or scallops along with the shrimp.

2. Can I use canned tomatoes instead of fresh?

Yes, you can use canned tomatoes in this soup. Be sure to use fire-roasted tomatoes if available, as they will add a nice smoky flavor to the soup.

3. Can I freeze this soup?

While this soup is best when served fresh, you can freeze any leftovers for up to 3 months. Allow the soup to cool completely, then transfer it to a freezer-safe container and freeze. To reheat, thaw overnight in the refrigerator and reheat in a saucepan over medium heat until heated through.

RECIPE

INGREDIENTS:

1 ½ pounds firm white fish like Halibut, Haddock, Sea Bass, Cod, etc.
1 pound Large shrimp, peeled & deveined (21-25 count)
1 ½ tablespoons fresh lemon or lime juice
1 tablespoon grapeseed or olive oil
1 jalapeno, minced
1 heaping cup of Vidalia onion, minced
¾ cup diced carrot
6 cloves garlic, chopped (or 3-4 tablespoons garlic paste or a combination)
½ tablespoon smoky paprika
½ teaspoon red (cayenne) pepper (Optional)
¼ cup tomato paste
48 oz seafood stock (or vegetable stock)
1 14.5 oz can tomatoes (fire-roasted if available)
1 14 oz can coconut milk (such as Thai Kitchen)
Salt and black pepper to taste
More red (cayenne) pepper if desired after tasting
Snipped parsley for garnish

INSTRUCTIONS:

Prepare the Seafood:
- Pat your fish and shrimp dry. Cut the fish into chunks about 2 inches long and thick, then place in a bowl and toss with the lemon/lime juice. Set aside.
Sauté Aromatics:
- Heat a soup pot, add the oil and sauté the jalapenos, onions, and carrots for 3-4 minutes. Season with a little salt and pepper while stirring.
- Add in garlic and sauté for 30 seconds.
Add Spices and Tomato Paste:
- Add paprika, red pepper, and tomato paste. Stir together, then add the stock. Allow it to reach a simmer and then continue to simmer for a few minutes.
Add Tomatoes and Coconut Milk:
- Add the tomatoes (and their juice) and the coconut milk.
- Once it comes to a simmer again, taste and adjust seasoning as needed (more salt, pepper, red pepper).
Add Seafood:
- Add the shrimp and stir, then gently add in the fish. Stir gently until done, about 4-5 minutes.
Serve:
- Spoon into bowls and garnish with parsley and/or a lemon or lime slice.