Mixed Seafood in a Creamy Sauce

🦐 Mixed Seafood in a Creamy Sauce (Soup Recipe)

Ingredients

(Serves 4–6)

2 tbsp butter

1 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, minced

1 medium carrot, diced

1 celery stalk, diced

3 tbsp all-purpose flour (for thickening)

4 cups seafood or chicken broth

1 cup heavy cream (or half-and-half for lighter)

1 cup milk

1 tsp Old Bay seasoning (or paprika + pinch cayenne)

1/2 tsp dried thyme

Salt & pepper, to taste

1 lb mixed seafood (shrimp, scallops, squid, mussels, crab, white fish, etc.)

1/2 cup frozen peas (optional)

2 tbsp fresh parsley, chopped

Lemon wedges, for serving

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Instructions

1. Sauté aromatics

In a large pot, melt the butter with olive oil over medium heat.

Add onion, carrot, and celery; cook 4–5 minutes until softened.

Stir in garlic and cook for 30 seconds until fragrant.

2. Make the creamy base

Sprinkle flour over vegetables; stir and cook for 1–2 minutes (this removes the raw flour taste).

Slowly pour in broth while whisking to avoid lumps.

Add milk and heavy cream, stirring until smooth.

3. Season

Add Old Bay, thyme, salt, and pepper.

Simmer on low for 8–10 minutes, stirring occasionally, until slightly thickened.

4. Add seafood

Stir in the mixed seafood and peas (if using).

Cook gently for 4–6 minutes, just until seafood is opaque and tender.

Do not overcook or seafood will become rubbery.

5. Finish & serve

Taste and adjust seasoning.

Stir in fresh parsley.

Serve hot with crusty bread or in a bread bowl, with lemon wedges on the side.

💡 Tips for Extra Flavor:

Replace part of the broth with white wine for depth.

Add corn for sweetness, or diced potatoes for heartiness.

A dash of smoked paprika makes it taste like it’s been simmering all day.