Seafood Soup

🥣 Seafood Soup Recipe

Ingredients:

2 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

1 red bell pepper, diced

1 can (14 oz) diced tomatoes

4 cups seafood stock (or chicken stock + shrimp shells simmered for flavor)

1 cup dry white wine (optional)

1 tsp smoked paprika

1 tsp thyme (dried or fresh)

1 bay leaf

½ tsp red pepper flakes (optional, for heat)

Salt & black pepper, to taste

½ lb shrimp, peeled & deveined

½ lb mussels or clams, cleaned

½ lb firm white fish (cod, halibut, or sea bass), cut into chunks

½ lb scallops or squid rings (optional)

2 tbsp fresh parsley, chopped

Lemon wedges, for serving

Instructions:

1. Sauté vegetables – In a large pot, heat olive oil. Add onion, garlic, carrot, celery, and bell pepper. Cook until softened, about 5 minutes.

2. Build the base – Stir in diced tomatoes, smoked paprika, thyme, bay leaf, salt, and pepper. Add wine (if using) and simmer 2 minutes.

3. Add broth – Pour in seafood stock. Bring to a simmer and cook for 15 minutes to let flavors meld.

4. Cook seafood – Add fish chunks first (they take a little longer), then after 5 minutes add shrimp, mussels, and scallops/squid. Cover and simmer until mussels open and shrimp turn pink (about 5–7 minutes). Discard any unopened mussels.

5. Finish – Stir in parsley and adjust seasoning. Remove bay leaf.

6. Serve – Ladle into bowls and squeeze fresh lemon juice on top. Enjoy with crusty bread for dipping.

👉 This soup is very adaptable — you can add potatoes for heartiness, corn for sweetness, or even a touch of cream for a richer version.