Seafood soup is on many gourmet restaurant menus, but you can make a pot of this hearty and satisfying food right in your own kitchen. Seafood is a healthy source of protein, and has also been linked to heart health. You can make your soup with any type of seafood you prefer, including fish, mussels, shrimp, crab or clams, as well as some other ingredients like vegetables. Add a few of your favorite herbs and spices and you may find yourself making seafood soup more often.
Step 1
Heat the olive oil in your large stock pot over medium high heat.
Step 2
Add the onions, garlic, carrots and celery and saute until the onions are translucent and the carrots are beginning to soften, about five minutes.
Step 3
Stir in the fish stock, canned tomatoes, tomato paste, potatoes, caraway seed, celery seed, salt and pepper.
Step 4
Bring the mixture to a rolling boil.
Step 5
Cover your stock pot and reduce the heat to a simmer.
Step 6
Simmer your soup for 15 to 20 minutes, or until the potatoes are beginning to get soft.
Step 7
Place your mussels in a saucepan and cover with water.
Step 8
Boil the water for 7 minutes and discard any mussels that did not open.
Step 9
Add the mussels, chopped fish and chopped clam meat to the soup.
Step 10
Simmer for six to eight minutes, or until the fish is cooked through and the seafood is hot.
Step 11
Ladle into individual serving bowls and serve with fresh parsley.
Tips and Warnings
- Include whatever vegetables you want in your soup. Bell peppers, zucchini, green beans and peas will all add flavor to your seafood. If you do not have fish stock, you can substitute chicken broth instead. Serve your seafood dinner soup with warm bread. Include any other type of seafood you desire. Shrimp, lobster and crab will all pair well with the vegetables and seasonings.
- Do not add the seafood until the end of cooking. Cooking the seafood too long will cause it to get tough and rubbery.
Things You'll Need
- Large soup pot
- Olive oil
- 1 onion, diced
- 4 cloves of garlic, minced
- 3 carrots, peeled and sliced
- 3 stalks of celery, sliced
- 4 cups fish stock
- 2 15-oz. cans low-sodium diced tomatoes
- 3 tbsp. low-sodium tomato paste
- 4 red skinned potatoes, scrubbed and cut into small chunks
- 1 tsp. caraway seed
- 1 tsp. celery seed
- Salt
- Pepper
- Saucepan
- 1 1/2 lbs. mussels
- 1 1/2 lbs. white fish, chopped
- 1 1/2 lbs. clam meat, chopped
- Serving bowls
- Ladle
- 1/4 cup fresh parsley
References
- "The Best Recipes from America's Food Festivals"; James O. Fraioli; 2007
- "Soup of the Day"; Lydie Marshall; 2002
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