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    Home » Recipes » Soup Recipes

    How to make Restaurant-Style Seafood Soup

    Published: Apr 5, 2020 · Modified: Mar 1, 2022 by Chef Dennis Littley

    10.5K shares
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    4.94 from 81 votes
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    Pinterest image for seafood soup

    Have you ever made a seafood soup? If you haven’t now is the perfect time to give it a try. I always like to remind people that recipes are guidelines, if you don’t have everything on hand or you don’t like an ingredient, replace them.

    It’s really that easy and if you enjoy eating what you’ve created in your kitchen you’re going to enjoy spending more time cooking.

    white cup of seafood soup with slices of bread in the background

    We love seafood at our house and sometimes we end up with odds and ends from our meals. Some are cooked and some are raw. The best way to make use of these leftovers and unused portions is to make seafood soup or stew out of them.

    At one time soups were always made from leftovers. It’s the easiest way to use up the ingredients that have been hanging out a little too long in your fridge, freezer and pantry, instead of throwing them out as too many people do.

    You work hard for your money so make use of all the food you buy and create delicious dishes that your family will love!

    If you enjoyed this soup, you’ll also love my San Francisco Cioppino Recipe.

    What do I need to make seafood soup?

    ingredients to make recipe

    Let’s gather the ingredients to make our seafood soup recipe. In Chef Speak this is called the Mise en Place which translates into everything in its place.

    You’ll see in my bowl of seafood the different ingredients that I had on hand. If you don’t have any seafood leftovers to start with, use new ingredients you enjoy the most or happen to be on sale at your local grocer.

    As I do with meats I save all the scraps of trim that look too good to throw out and save them in the freezer till needed. This goes for leftovers of cooked seafood from dinner at home or the doggy bags we bring home from a night out. 

    Don’t throw out those expensive leftovers, freeze them to make soup.

    *Chef Dennis Tip 

    Save shrimp shells and scraps of fish you can’t eat to make a seafood stock out of for your favorite fish soup, or chowder.

    What kind of fish can I use in seafood soup?

    Any type of fish that you enjoy eating will work in soup. Cut the fish into small pieces if they’re not a flaky fish. Fish like cod will pretty much just break up into flakes as the soup cook so you don’t have to worry about making it too small. Otherwise think in terms of bite-size pieces. 

    Do I have to use shellfish in seafood soup?

    No, you don’t. If you’re allergic to shellfish or simply don’t like certain shellfish, leave them out. Use ingredients you enjoy eating.

    vegetables in a large pot

    Let’s get started making our seafood soup. In a large pot over medium-high heat add the olive oil, celery, onions and carrots. Saute for 3-4 minutes then add the rest of the vegetables except for the tomatoes. Continue to cook the veggies over medium heat for 5 – 10 minutes.

    I use my favorite 6 qt. Copper Core 5-ply All-Clad pot for this soup. It’s classified as a roaster and is a great pan for use in your kitchen! It’s the perfect soup pot and so much more.

    Should I cook the vegetables before adding the water to the soup?

    Letting the vegetables cook before adding water to the pot goes a long way in improving the flavor of the soup. as the vegetables cook, the water steams off and the vegetable’s natural sugars start to break down.

    This process improves the vegetable’s natural flavor of the vegetables while adding a distinct nuttiness to the flavor profile. If you can let the veggies cook over low for 15-20 minutes it will improve the overall flavor of the soup.

    This cannot be accomplished by boiling the vegetables. And that is why it’s important to let the veggies cook before adding the water.

    Large pot with tomatoes and water added to the pot

    After the vegetables have been cooked, add the stock, tomatoes and seasonings to the pot. Bring to a boil, then reduce the heat and let the soup simmer for 30 minutes.

    *Chef Dennis Tip

    I have found that using chicken stock instead of fish stock gives seafood soups a more palatable flavor. Seafood stocks tend to have a softer taste and a more pronounced seafood flavor. Chicken stock adds a sharper flavor while balancing the overall seafood taste, making it milder allowing the seafood to stand out more than just blend in.

    seafood added to large pot of soup

    Add the seafood to the soup pot and continue to simmer for 30 minutes to an hour. Season to taste with sea salt and black pepper.

    Can I add white wine to my seafood soup?

    You sure can. Adding a little of your favorite white wine will help enrich the flavor. If you’d like to change up the seasonings to a Thai flavor, think about using coconut milk, lemongrass, and your favorite Thai spices instead of old bay and thyme.

    2 white cups of seafood soup with slices of bread on a wooden cutting board

    Garnish soup with chopped parsley and serve with your favorite crusty bread.

    Recipe FAQ’s

    What are the types of Seafood Soups?

    Seafood soups can be broth-based like my seafood soup and sometimes contain tomatoes.
    Chowders are traditionally made with milk or cream, butter, potatoes, salt pork (bacon), onions, celery and sometimes carrots.
    Seafood Stews are chunky soups with less liquid that can be cream-based or broth-based.

    What are the benefits of Seafood Soup?

    Besides being a delicious and good use of leftover seafood, fish contain many essential nutrients, such as omega-3 fatty acids and high-quality proteins.

    Does Fish Bone Broth have Collagen?

    Fish Bone Broth is the king of bone broths. It’s rich in iodine, and collagen which supports good gut health.

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    white cup of seafood soup with slices of bread in the background
    Print Recipe Save Saved!
    4.94 from 81 votes

    Seafood Soup Recipe

    Making restaurant-style seafood soup is easier than you think. Learn how to use your favorite seafood to create a soup your family will love. Making soup is all about using what you have on hand. Read my post to see how to create delicious soups in your home tonight.
    Prep Time15 mins
    Cook Time1 hr 40 mins
    Total Time1 hr 55 mins
    Course: Soup
    Cuisine: American
    Servings: 8
    Calories: 303kcal
    Author: Chef Dennis Littley

    Ingredients

    • 2 pounds fish assorted
    • 2 tbsp olive oil more or less as needed to saute vegetables
    • 1 cup celery diced
    • 1 cup onions diced
    • 1 cup carrots diced
    • 2 cup potatoes diced
    • 1 cup zucchini diced
    • 1 cup corn kernels
    • 2 cups plum tomatoes or crushed tomatoes
    • 2 quarts chicken stock
    • 1 tbsp old bay
    • 1 tsp sea salt
    • ½ tsp black pepper
    • 1 tbsp fresh thyme fine chop
    • 1 tbsp Italian parsley – chopped garnish
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • In a large pot over medium-high heat add the olive oil, celery, onions and carrots. Saute for 3-4 minutes then add the rest of the vegetables except for the tomatoes. Continue to cook the veggies over medium heat for 5 – 10 minutes.  Reduce the heat to low and let the veggies cook for 10-15 more.
    • After the vegetables have cooked, add the stock, tomatoes and seasonings to the pot. Bring to a boil, then reduce the heat to low and let the soup simmer for 30 minutes.
    •  Add the seafood to the pot and continue to simmer for 30 minutes to an hour. Reseason to taste with sea salt and black pepper if needed.
    • Garnish soup with chopped parsley and serve with your favorite crusty bread.

    Video

    Nutrition

    Calories: 303kcal | Carbohydrates: 21g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 726mg | Potassium: 1050mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3266IU | Vitamin C: 18mg | Calcium: 288mg | Iron: 8mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Beth

      March 06, 2023 at 9:19 pm

      5 stars
      I looked at so many recipes and just kept coming back to this one and I’m so glad I did!! I followed your recipe to a tee with a few exceptions, I used 1 can Hunts Diced Basil, Garlic & Oregano tomatoes, 1 3/4 cups chicken broth, 1/4 cup white wine, I do love seasoning, so while sautéing the veggies, added Everglades Seasoning, very popular hear in South FL, garlic & Onion powder and a few shakes of red pepper flakes like you suggested to another person to add some heat. Put the cod in the last 30 minutes and added shrimp and scallops the last 10 minutes, served with crusty bread and wine, we absolutely were blown away, this was so amazing, 5 stars from my husband and I, will definitely be on our menu from now on. I will be following you for more recipes. Thank you for sharing this one and your knowledge of cooking

      Reply
      • Chef Dennis Littley

        March 07, 2023 at 7:44 am

        I’m happy to hear you made my soup and made adjustments according to your taste preference; that’s what cooking is all about! I hope you find more recipes on my website to enjoy.

        Reply
    2. Jill

      August 21, 2022 at 2:33 pm

      5 stars
      This is so good! I’ve been looking for something with just this flavor! I used half German thyme and half lemon thyme from my garden. Gave it a nice bright flavor. I will definitely make this again! Love it!

      Reply
    3. Graham Brown

      June 09, 2022 at 3:12 pm

      Hi, just made this, it turned out very good. Just 2 comments, it does not explicitly say when to add the thyme and does not show in the ingredients. Me, being stupid, thought I added the thyme as a garnish at the end.

      Graham

      Reply
      • Chef Dennis Littley

        June 09, 2022 at 3:15 pm

        Hi Graham

        Sorry for the misunderstanding, the thyme isn’t listed separately but it does say to add all seasonings in the post and in the directions. Actually adding it as a garnish isn’t stupid at all. It can still be stirred in and add flavor to the soup.

        Reply
        • Jim

          January 12, 2023 at 5:33 pm

          5 stars
          Just made this great recipe,
          Easy , perfect for a frozen Nova Scotia evening.Added add 3 ish tablespoons of fresh lemon juice.
          Fantastic.!!

      • Meliss

        January 18, 2023 at 3:54 pm

        5 stars
        Graham,
        I was about to do the same thing since Parsley wasn’t in the ingredient list. So thank you! When in question, go straight to the reviews

        Reply
    4. Ginny Brant

      December 04, 2021 at 2:16 pm

      5 stars
      This was an easy wonderful recipe! Delicious! Didn’t have zuchini so substitued mixed vegetables for corn and zucchini – still wonderful!

      Reply
      • PMG

        June 09, 2022 at 5:29 am

        What about if you want to make it a little spicy ? What is recommend to be used ?

        Reply
        • Chef Dennis Littley

          June 09, 2022 at 6:51 am

          you can add crushed red pepper flakes as part of the seasoning to kick it up a little. You can of course add what ever type of hot sauce when you serve it, but if you want to make it spicier overall, I would go with the red pepper flakes.

    5. Jerry

      November 26, 2021 at 9:18 pm

      5 stars
      Tried it tonight, amazing. I put the shrimp last so they don’t get rubbery. I also put a squirt of fresh lemon juice just before serving. Will definitely make this again.

      Reply
    6. Mike

      October 17, 2021 at 2:28 pm

      5 stars
      Was looking for a seafood soup recipe using chicken stock or broth. Tried this yesterday using Cod and Halibut. LOVED IT!… It really does pay to cook the vegetables longer like Chef Dennis says (will start doing this with other recipes). Next time will add more vegetables (love my vegetables)! Thanks Chef, this was GREAT!

      Reply
    7. Judy Fryover

      March 05, 2021 at 2:42 pm

      5 stars
      This is the first time I have made seafood soup. The recipe was delicious & is a keeper.

      Reply
    8. Kelly

      February 19, 2021 at 9:16 am

      5 stars
      I made this on a “snowed in” day. It was absolutely delicious. My husband and I love all fish and seafood but this was my first attempt at Seafood Soup. When my husband got up he said good morning is there any soup left? Will definitely make again. Thanks for great recipe

      Reply
      • Chef Dennis Littley

        February 19, 2021 at 9:19 am

        I’m happy to hear you and your husband enjoyed the soup Kelly! It’s a staple in our home, using whatever seafood I happen to have on hand.
        Thanks for the comment and great review!

        Reply
      • Chris Larsen

        November 14, 2022 at 11:17 pm

        How much olive oil ?

        Reply
        • Chef Dennis Littley

          November 15, 2022 at 7:23 am

          1-2 tablespoons, to saute vegetables

    9. Sheryl Baker

      January 11, 2021 at 8:37 pm

      Hi,
      I am looking for a recipe that will work well with all these ingredients if possible.
      I live in the greater Seattle area and fresh seafood is abundant and my freezer is packed.
      I want a soup type if possible to incorporate Scallops, razor clams, mussels, prawns, lobster, squid and dungeness crab. If you can steer me to a recipe that will cover these yummy items, my freezer will thank you.

      Sincerely overstocked,
      Sheryl

      Reply
      • Chef Dennis Littley

        January 11, 2021 at 8:47 pm

        you can use all the ingredients you have to make this soup. It works well with all seafood

        Reply
        • Erick

          August 20, 2022 at 2:01 pm

          If you add scallops and snow crab does it still require the ‘simmer’ for 30 to 60 minutes? Thanks.

        • Chef Dennis Littley

          August 20, 2022 at 2:02 pm

          I would not add items like scallops and crab until the soup was almost done cooking, those items as well as shrimp will only need about 10 minutes in the hot soup.

    10. Erin

      December 06, 2020 at 5:40 pm

      5 stars
      Great recipe! We tried it with frozen scallops and loved it. Thanks!

      Reply
    11. John Quinn

      October 31, 2020 at 6:34 pm

      Chef Dennis can I use fully cooked and frozen shrimp if I just warm them up in hot water for a minute and then pour the soup over them? Also will Anise work well as a vegetable?

      Reply
      • Chef Dennis Littley

        October 31, 2020 at 7:09 pm

        you sure can John, just thaw them and pour the hot soup over the shrimp. As for anise, thats a hard question, it might be too strong for the dish but if you like the flavor of anise you could try it and see. I might be more tempted to saute some Fennel with the vegetables to add a little bit of the anise flavor, if you like it you can always add more the next time you make it

        Reply
    12. Stephanie

      July 10, 2020 at 11:02 am

      What can I replace the tomatoes with in this soup?

      Reply
      • Chef Dennis Littley

        July 10, 2020 at 11:16 am

        If you’re not fond of tomatoes you can just leave them out. You could replace them with pureed white beans if you like, but the soup will be fine without the tomatoes. If its too thick you can add a little water or more chicken stock.

        Reply
        • John Ashauer

          December 09, 2021 at 7:40 am

          My wife is allergic to chicken. Does seafood stock work?

          Thanks,
          John

        • Chef Dennis Littley

          December 09, 2021 at 8:20 am

          seafood stock or vegetable stock will work nicely.

        • Ilona

          October 19, 2022 at 11:25 am

          Oh I love the white bean idea. My two year old boy loves broth and typically only eats that part of soup. I like to blend up white beans into soup to make sure he’s still having a meal. Will be trying this tomorrow with salmon as that’s what I have in the freezer.

    13. Donna thomson

      April 25, 2020 at 3:37 pm

      Recipe looks good dying to try it. Can artificial crab be used in this soup as well as shrimp.
      Was not sure if the artificial crab would be rubbery.

      Please let me know.

      Thank you
      Donna

      Reply
      • Chef Dennis Littley

        April 25, 2020 at 3:48 pm

        sure, just don’t add it into the soup until your ready to serve. Give it a quick heat in the soup and it will be fine. You can do that for the shrimp as well. In a restaurant, we would make the soup base with everything but the expensive seafood. place those ingredients (including precooked shrimp) in the serving bowl to get to close to room temp and then ladle the very hot soup on top. Garnish and serve!

        Reply
    14. Jacque Hastert

      April 13, 2020 at 3:24 pm

      5 stars
      I love all things seafood and soup is perfect for this week. I will have to order the ingredients and make this tomorrow.

      Reply
    15. Kacey Perez

      April 13, 2020 at 7:26 am

      5 stars
      This recipe was easy to make and incredibly flavorful! Definitely a good change from using chicken in the soups I usually make for the family!

      Reply
      • Chef Dennis Littley

        April 13, 2020 at 8:10 am

        I’m happy to hear you enjoyed the recipe Kacey. Thanks for the great review and comment!

        Reply
    16. Jo

      April 13, 2020 at 6:14 am

      5 stars
      Have to tell this soup is absolutely delicious telling! The flavors are so amazing. I wish I had all the ingredients to try it right away. saving it to give it a try later when things settle down.

      Reply
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    My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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