Have you ever tried making a seafood soup? If you haven’t, now is the perfect time to dive into this flavorful and versatile dish. Seafood soups are not only delicious but also incredibly easy to customize to suit your preferences or make the most of the ingredients you already have at home. One of the things I always remind people when it comes to cooking is that recipes are meant to serve as guidelines, not rigid rules. If you don’t have a specific ingredient or there’s something you’re not particularly fond of, don’t hesitate to swap it out for something else. Cooking is all about experimenting and making dishes your own.
The beauty of a seafood soup lies in its simplicity and adaptability. It doesn’t require a long list of ingredients or advanced cooking skills to create something truly special. Once you master the basics, you can let your creativity take over. Imagine a warm, comforting bowl of seafood soup, its aromatic steam rising as you pair it with slices of crusty bread in the background. It’s a meal that feels both indulgent and comforting, perfect for any season.
In our household, seafood is a favorite ingredient, and we often find ourselves with bits and pieces left over after meals—some already cooked, some still raw. These odds and ends might not seem like much on their own, but when combined, they become the foundation for an incredible soup or stew. It’s a sustainable and satisfying way to use up every last morsel, ensuring nothing goes to waste.
There’s a rich tradition behind making soups from leftovers. In fact, for generations, soups were the ultimate way to stretch ingredients and make the most of what was available. Instead of throwing away food that has been sitting in the fridge, freezer, or pantry just a little too long, why not give it a second life by transforming it into a delicious seafood soup? It’s an easy and cost-effective way to reduce food waste while creating something that everyone at your table will enjoy.
When you think about it, every ingredient you purchase represents a small part of the time and effort you’ve put into earning your money. By using all the food you buy instead of letting any go to waste, you’re honoring both your hard work and the resources that went into producing those ingredients. Plus, there’s something deeply rewarding about taking a variety of simple, humble ingredients and turning them into a flavorful, hearty dish that brings your family together around the dinner table.
So, if you’ve been hesitant to try your hand at seafood soup, let this be your sign to give it a go. You might be surprised by how much fun you’ll have in the kitchen and how satisfying it is to create a meal that’s as delicious as it is resourceful. Your family will love it, and you’ll feel great knowing that you’ve made something both practical and mouthwatering. Don’t let those leftovers or unused ingredients go to waste—turn them into a bowl of goodness that everyone will remember.
If you enjoyed this soup, you’ll also love Seafood Adventures in New Orleans
What kind of fish are best for seafood soup?
You can use almost any type of fish you enjoy eating in seafood soup! For firmer fish, cut them into bite-sized pieces to ensure even cooking. Flaky fish like cod naturally break apart into tender flakes as they cook, so there’s no need to cut them too small. Just focus on making pieces that are easy to eat and suit your soup’s texture and flavor.
Do I need to use shellfish in seafood soup?
Not at all! If you’re allergic to shellfish or simply don’t enjoy it, feel free to leave it out. Seafood soup is versatile, so you can use the ingredients you love most to create a dish that suits your tastes.
Ingredients
- 2 pounds fish assorted
- 2 tablespoon olive oil more or less as needed to saute vegetables
- 1 cup carrots diced
- 1 cup onions diced
- 1 cup celery diced
- 1 cup zucchini diced
- 2 cup potatoes diced
- 2 cups plum tomatoes or crushed tomatoes
- 1 cup corn kernels
- 1 tablespoon old bay
- 2 quarts chicken stock
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon Italian parsley – chopped garnish
- 1 tablespoon fresh thyme fine chop
Instructions
1 – 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.
2 – 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.
3 – 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.
4 – Garnish soup with chopped parsley and serve with your favorite crusty bread.