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This bright and creamy seafood soup comes together in just a few easy steps! It’s a light, yet hearty stew full of flaky fish and tender shrimp. Throw together this simple meal when you’re craving something cozy, fresh, and satisfying!
What Makes This Recipe So Good
- It comes together in just a few very easy steps! Start by sautéing the veggies before adding in the spices. Then, stir together the broth before tossing in your seafood – that’s it!
- It all gets cooked up in just one pot! This simple seafood soup isn’t only quick to make, but quick to cleanup. With only one pot, you’ll have a complete and delicious meal.
- It’s incredibly warming and comforting, without being too heavy. Most creamy soups can sometimes feel heavy and weigh you down after eating. However, this soup is kept bright and light with a touch of tomato sauce and a can of coconut milk!
Key Ingredients
Coconut Milk – The coconut milk takes this soup to the next level! Though optional, I highly recommend pouring a can of full-fat coconut milk into your soup. And don’t worry, it won’t make your soup taste like coconut. Instead, it’ll give it an irresistably creamy, velvety taste and texture. If you don’t have coconut milk, you can use one cup of milk or heavy cream instead.
Firm White Fish – I used cod in my seafood soup, though any firm white fish will work! Halibut, haddock, or mahi mahi would all taste great in this recipe. To prepare the fish, start by patting it dry with a paper towel before cutting it into even-sized chunks. I recommend about 2-inch pieces, since they’ll flake apart when cooked.
Chef’s Tips
- Leave the soup to simmer before tasting and adjusting any seasoning as desired. The reason for this is because the flavor needs a full 30 minutes to develop. Once that time is up, you’ll have a better idea of how your meal will taste and can then add any seasoning you’d like.
- Feel free to use any seafood you’d like in this soup! White fish and shrimp are my personal favorite, though really any seafood would work. Salmon, calamari, or even mussels would make delicious additions to this recipe!
- Serve this soup however you’d like. I enjoy mine with a sprinkling of fresh chopped parsley and a thick slice of crusty bread. Though for a low-carb meal, enjoy this satisfying soup completely on its own!
More Easy Soup Recipes You’ll Love
- Mexican Soup
- Leftover Turkey Tortilla Soup
- Tom Yum Soup
- Creamy Zucchini Soup
- Creamy Irish Potato Soup
- Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)
- Healthy Zuppa Toscana (Whole30, Paleo, Dairy Free)
- Instant Pot Lentil Soup
- The Best Lobster Bisque (Ruth’s Chris Copycat Recipe)
Seafood Soup
Equipment
- Large pot
Ingredients
- 1 tablespoon olive oil
- 1 cup celery diced
- 1 cup carrots diced
- 1 cup onion diced
- 6 garlic cloves minced
- 2 teaspoons smoked paprika
- salt to taste
- 1 pinch cayenne pepper
- 2 quarts seafood or vegetable stock
- 1 15-ounce can tomato sauce
- 1 14-ounce can full-fat coconut milk optional but recommended, see Notes
- 1 ½ pounds firm white fish see Notes
- 1 pound shrimp peeled and deveined
Instructions
- Heat olive oil in a large pot over medium heat then add in the celery, onion, and carrots. Cook until soft, about 4-5 minutes.
- Add in the garlic and cook for 1 minute before stirring in the smoked paprika, salt, and cayenne pepper.
- Pour in the vegetable stock, tomato sauce, and coconut milk, then bring to a boil before reducing to a simmer for 30 minutes.
- Add in the fish, cover pot with lid, and cook for about 8 minutes. Add shrimp, cover again, and cook 2 minutes or until shrimp and fish are cooked through. Serve immediately.
- Coconut Milk: Feel free to use regular milk or heavy cream in place of the coconut milk in this recipe.
- Firm White Fish: Cod, halibut, and haddock are all example of firm white fish that would work great in this recipe.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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I thought this recipe was really good, but lacking a herb flavour? It would probably be nice with fresh basil or thyme added at the end. I used homemade fish stock, with burbot and prawns. I added tortellini for heartiness, spinach leaves for colour, and a splash of hot sauce for kick. Delicious!
Fresh basil or thyme would be great additions! So glad you enjoyed the soup. Thanks for sharing, Charity! 😊
This was AMAZING! I uses ocean perch, shrimp, and a few baby clams. I followed the recipe to a tee except for adding diced green pepper and saffron. Soooo tasty! Thank you for this recipe!
So glad you enjoyed, Kathleen!
Delicious! Throw in whatever leftover veggies are hanging out in your fridge! Zucchini, greens, green beans, potatoes, corn, etc…
Great idea! Thanks so much for the review, Lori! So glad you enjoyed!
Very simple and very tasty soup!!!
So happy to hear you enjoyed! Thanks so much for the review, Lulu!
I give this recipe a 5 Star.
So good to hear! Thanks for the review, Mayra! Glad you enjoyed!
Just made this last night. I had some extra tilapia from a Costco run. I’ve never made a soup with fish or seafood before. This was a delicious recipe and perfect for my fish problem. A couple of adjustments, I just used the fish (no shrimp), I added a little extra paprika, garlic powder, Herbamare and tomato paste. Thanks for the recipe! Will make again.
So happy you enjoyed it, Sallie, and it worked for your needs! Thank you so much for your review!
This recipe was amazing! I made mine with homemade shrimp stock. Coconut milk – game changer imo. I did make a few adjustments. I used a 1/8-1/4 can of tomato paste instead of tomato sauce. I added approximately 1 TBSP of bacon fat and butter, 1/2 tsp of thyme, rosemary, and oregano. I also used 2.5x’s more garlic 🙂 I also added 1 TBSP of Tony Chachere’s to add flavor and in place of salt. First time I used cod, shrimp and scallops. Second time I used cod and crab meat. Great recipe! Thank you.
Thank you so much, Sterling! Your variations all sound delicious. Thanks so much for sharing them and leaving your feedback!
Hi! If I am using salmon, how long should I let it simmer?
Honestly, to your preference! Salmon is safe to consume raw, but you also don’t want to overcook it. You could simmer it for the same amount of time as white fish (8 minutes), and check that it’s still a little pink on the inside. Maybe as long as 10 minutes. That’s the desired doneness.
I did not love this soup and now I have a huge amount. The broth was good but it seemed like it needed something. I added fish sauce and lime.
Sorry you didn’t love it, Jennie, but thanks for sharing your honest feedback.
I made this recipe and it was delicious! I used the seafood stock instead of vegetable stock. I did add the coconut milk as recommended. For the seafood I used shrimp, cod, and imitation crab. Honestly, I did not like the texture of the cooked cod, so I will probably omit that next time, but other than that it was a hit!
So glad you enjoyed it despite the aversion to the fish! 🙂