What types of seafood work best in seafood soup?

Most fish and shellfish can be used in seafood soup depending on your preference. Firm white fish like cod, haddock, or halibut hold their shape well, while flaky fish break down into tender pieces as the soup cooks. Shellfish such as shrimp, scallops, clams, and mussels add texture and flavor but can be omitted if you have allergies or don’t enjoy them. Cut fish into bite-sized pieces for even cooking. Combining a variety of seafood can create a richer taste and appealing texture.

How should I prepare seafood before adding it to the soup?

Fresh or properly thawed seafood is essential for best results. Devein shrimp by making a shallow cut along the back and removing the dark vein, then rinse under cold water. Fish should be cut into manageable pieces, removing bones if possible. Shellfish like clams and mussels should be scrubbed and debearded. Adding seafood towards the end of cooking helps prevent overcooking and maintains a tender texture.

Can I add alcohol like white wine to seafood soup, and how does it affect the flavor?

Yes, white wine is commonly added to seafood soups to add depth and brightness to the flavor. A splash of dry white wine complements the seafood’s natural taste and can enhance the aroma. Add the wine early in the cooking process to let the alcohol cook off while retaining its flavor components. Alternatively, modifying the soup with ingredients like coconut milk or herbs can create different regional variations.

What’s the best way to store and reheat leftover seafood soup?

Store leftover seafood soup in an airtight container in the refrigerator for up to 3-4 days. Reheat only the portion you plan to eat to avoid repeated reheating, which can toughen seafood. Reheat gently on the stovetop over medium heat, stirring occasionally until just warmed. If using a microwave, heat in short bursts with stirring between intervals to prevent overcooking. This approach keeps seafood tender and preserves flavors.

Is it safe and effective to freeze seafood soup for later use?

Seafood soup can be frozen for up to 3 months when cooled completely and stored in freezer-safe containers or bags. For best texture, avoid freezing soups with dairy or delicate seafood for prolonged periods. When ready to use, thaw the soup overnight in the refrigerator or reheat it gently from frozen on the stove over low to medium heat until hot. This method helps preserve taste while preventing seafood from becoming rubbery.

Seafood Soup with Shrimp and Steak Stir Fry Recipe

Name: seafood soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: – 2 pounds assorted fish forms the flavorful seafood base; – 1 pound raw shrimp adds tender texture and protein; – 0.5 pound scallops provides delicate sweetness and richness; – 1 cup imitation crab meat adds variety and mild seafood flavor; – 2 tablespoons olive oil used for sautéing vegetables and adds depth; – 1 cup diced celery offers crunch and freshness; – 1 cup diced onions builds aromatic base; – 1 cup diced carrots contributes natural sweetness and color; – 2 cups diced potatoes adds heartiness; – 1 cup diced zucchini introduces mild flavor and texture; – 1 cup corn kernels adds sweetness and pop of color; – 2 cups plum or crushed tomatoes imparts acidity and body to broth; – 2 quarts chicken stock forms the soup base with rich flavor; – 1 tablespoon Old Bay seasoning enhances the seafood essence; – 1 tablespoon salt balances overall flavor; – ½ teaspoon black pepper adds mild heat and depth; – 1 tablespoon fresh thyme fresh herbaceous note; – 1 tablespoon Italian parsley for garnish; – 2–3 garlic cloves boosts aroma and complexity; – splash of white wine adds brightness and sophistication; – green onions for garnishes; – fresh cilantro for garnishes; – hot sauce for spice; – red pepper flakes for spice

Description

🍲 Seafood Soup offers a hearty, nutritious meal packed with a variety of seafood and fresh vegetables for rich flavor.
🦐 This versatile recipe balances protein and veggies, perfect for a satisfying and comforting dining experience any time of year.

Ingredients

– 2 pounds assorted fish forms the flavorful seafood base

– 1 pound raw shrimp adds tender texture and protein

– 0.5 pound scallops provides delicate sweetness and richness

– 1 cup imitation crab meat adds variety and mild seafood flavor

– 2 tablespoons olive oil used for sautéing vegetables and adds depth

– 1 cup diced celery offers crunch and freshness

– 1 cup diced onions builds aromatic base

– 1 cup diced carrots contributes natural sweetness and color

– 2 cups diced potatoes adds heartiness

– 1 cup diced zucchini introduces mild flavor and texture

– 1 cup corn kernels adds sweetness and pop of color

– 2 cups plum or crushed tomatoes imparts acidity and body to broth

– 2 quarts chicken stock forms the soup base with rich flavor

– 1 tablespoon Old Bay seasoning enhances the seafood essence

– 1 tablespoon salt balances overall flavor

– ½ teaspoon black pepper adds mild heat and depth

– 1 tablespoon fresh thyme fresh herbaceous note

– 1 tablespoon Italian parsley for garnish

– 2–3 garlic cloves boosts aroma and complexity

– splash of white wine adds brightness and sophistication

– green onions for garnishes

– fresh cilantro for garnishes

– hot sauce for spice

– red pepper flakes for spice

Instructions

1-First Step: Prepare IngredientsWash and dice all vegetables: celery, onions, carrots, potatoes, and zucchini. Peel and devein shrimp if not prepped. Cut fish into bite-sized chunks. If using frozen seafood, thaw completely.

2-Second Step: Sauté VegetablesIn a large pot, heat 2 tablespoons olive oil over medium-high heat. Add diced celery (if using), onions, carrots, and optional garlic. Sauté for 3-4 minutes until softened and aromatic.

3-Third Step: Add Potatoes, Zucchini, and CornStir in diced potatoes, zucchini, and corn. Cook for 5-10 minutes, reducing heat to low. Continue cooking for 10-15 minutes more to deepen vegetable flavors.

4-Fourth Step: Add Liquids and SeasoningsPour in the chicken stock or mixture of water and stock, then add diced tomatoes, Old Bay seasoning, salt, black pepper, and chopped thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes to develop the broth’s richness.

5-Fifth Step: Add SeafoodCarefully add the fish pieces to the pot. Simmer for 20-40 minutes, depending on the fish’s thickness, until fully cooked. Add shrimp, crab meat, and scallops (if using) during the last 10-20 minutes to keep them tender and avoid overcooking.

6-Sixth Step: Season and TasteCheck seasoning and adjust salt, pepper, or Old Bay. Add a splash of white wine for extra flavor, if desired. Let the soup simmer a few minutes more if needed.

7-Final Step: Garnish and ServeServe the seafood soup hot, garnished with fresh Italian parsley and optional green onions or cilantro. Accompany with crusty bread, garlic bread, or a fresh salad for a complete meal.

Notes

🦞 Use shrimp shells and fish scraps to make homemade seafood stock for deeper flavor.
🥕 Sauté vegetables before adding liquid to enhance their natural sweetness.
⏲️ Add seafood at staggered intervals to avoid overcooking; scallops 20 minutes before end, shrimp last 10 minutes.

Prep Time: 20 minutes
Simmer Time: 40 minutes
Cook Time: 1 hour
Category: Soup
Method: Sautéing, Simmering
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 290 kcal
Sugar: 5 g
Sodium: 1125 mg
Fat: 9 g
Saturated Fat: 1.5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2.5 g
Protein: 30 g
Cholesterol: 90 mg

Keywords: Seafood Soup, Shrimp, Steak, Stir Fry