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
Seafood Soup
Ingredients
- 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
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.
- Â 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.
Nutrition
Stephanie says
What can I replace the tomatoes with in this soup?
Chef Dennis Littley says
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.
Donna thomson says
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
Chef Dennis Littley says
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!
Jacque Hastert says
I love all things seafood and soup is perfect for this week. I will have to order the ingredients and make this tomorrow.
Kacey Perez says
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!
Chef Dennis Littley says
I’m happy to hear you enjoyed the recipe Kacey. Thanks for the great review and comment!
Jo says
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.
Natalie says
I love seafood soup. And my family loves it too. I’m surprised that you added zucchinis in. I must give this recipe a try.
Mama Maggie's Kitchen says
My son has been nagging me to cook some soup for him and our son. And this restaurant-style seafood soupwill be perfect! Looks really delicious and very comforting to eat.
Danielle says
I have been meaning to make a decent seafood soup for quite a while now, but never really had a chance. I do now, and this recipe rocks. Really excited to give it a go next week!
Sharon says
I love making some of my favorite restaurant meals at home and this restaurant-style seafood soup tastes just like the ones that I get when we go out for dinner.
Paige says
Looks amazing as usual Dennis! I love how you show the details too, I am bookmarking this one!
Bernice Hill says
What a great way to use up leftover seafood and make use of all the extras in the fridge. I have a few that need using up right now and I can never pass up a good soup recipe.
rika says
That looks incredibly delicious! I made a similar seafood soup last week! I am so excited to try this one.
Swathi says
I love this filling seafood soup, perfect with slice of good homemade fresh bread. I need to try to make it for dinner.
Jenn @ EngineerMommy says
I don’t think I have ever had a seafood soup but I do enjoy certain fish, including shrimp, tilapia, salmon and tuna. I would love to try this recipe one day. I also love the tip of using seafood shells to make a stock!
Terri Steffes says
I love adaptable soups like this one. We have a seafood soup that we love, but you have some different spices. I can’t wait to try this one.
Lynndee says
We are fans of seafood over here but I haven’t tried preparing seafood soup before. That soup looks delish . Saved your recipe.
Marysa says
This sounds like a tasty recipe. I will have to save this for when we visit places like Cape Cod, and there is an abundance of fresh seafood!
Catalina says
Love how this soup is full of veggies and fish flavor! It’s so hearty and easy to make!
Agnes says
Everything in this recipe is my favorite. I love the veggie combination, so tummy-filling!
Tabitha Blue says
Loving soups at home right now. Thanks for sharing this recipe!
Beth says
I never knew that you should cook the vegetables first! I’ll have to try that the next time I make soup.
Shelley King says
Since this whole Healthy At Home started I have been missing seafood the most. I am not great at cooking seafood but I am going to take this one on!
Tasheena says
My family is huge fans of seafood. Looking forward to making this soup for them. I’ve actually never made seafood soup before.
Rena says
I have never tried a seafood soup before but it looks amazing! I cannot wait to try it for myself. Pinning.
Amber Myers says
My husband and kids love their seafood, so they will be all about this! I wish I liked seafood but never got a taste for it.