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.
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.
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!
What do I need to make seafood soup?
Let’s gather the ingredients to make our seafood soup. 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.
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.
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!
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.
After the vegetables have 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.
Add the seafood to the pot and continue to simmer for 30 minutes to an hour. Season to taste with sea salt and black pepper.
Garnish soup with chopped parsley and serve with your favorite crusty bread.
If you love soups you may also like these recipes:
- Tomato Bisque
- Italian Wedding Soup with Tortellini
- Lobster Chowder
- Manhattan Clam Chowder
- Sausage and Bean Minestra
- 2 pounds fish assorted
- 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
- 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.