A flavorful and aromatic broth lays the foundation for a delicious seafood soup made with white fish, scallops, shrimp and mussels. For as elegant and impressive as this soup is, it’s also very quick and easy to pull together—making it great for the holidays, Sunday night dinners, or even last-minute get-togethers. Serve with crusty bread or croutons for a crunchy finish.
If you love all seafood and fish, then this soup is for you! It's light, flavorful and filling enough to be a meal all on it's own—especially if you serve it with croutons or crusty bread. This fish stew is definitely a year-round recipe, but I especially love to serve it during the holidays and for Christmas Eve.
This soup is refined and elegant, but also incredibly quick to cook and easy to prep. Plus, the veggies can be prepped up to 3 days ahead of time, which will save you time once you get to cooking.
Watch: How to Make Seafood Soup
This recipe is:
- quick and easy
What’s in this seafood soup?
- Fennel (both the bulb and the fronds)
- Red pepper flakes
- Bay leaves
- Dry white wine (such as Sauvignon blanc)
- Clam juice (find this near the canned fish—tuna, salmon, calms, etc.)
- Seafood stock (find this in the broth and stock section, or next to the canned fish. Or be an overachiever and make your own using shrimp shells.)
- Lemon juice
Fish & seafood:
- Firm white fish (cod, haddock, halibut, red snapper, or sea bass)
- Mussels or clams
- Shrimp (I like to use medium 41-50 count, or medium-large 36-40 count)
How to make fish soup
- Sauté veggies until softened.
- Add aromatics and cook until fragrant.
- Deglaze with wine then stir in seafood stock, water and clam juice; bring a simmer.
- Add fish and seafood, reduce heat to medium-low, cover and let steam until cooked through, about 5 minutes. Keep in mind, if your stove runs hot, reduce the heat to low. You don't want the broth to be above a low simmer. I’d rather you add a few minutes on to the cook time than over-cook the fish and seafood.
How to store and how long does it last?
Seafood soup should be stored in an airtight container in the refrigerator for up to 4 days. Seafood soup should not be frozen.
How to reheat seafood soup
Reheat seafood soup on the stove top over medium—bring to a low simmer then remove from heat and serve. Avoid bringing to a boil as this will over-cook the fish and seafood.
If you have quite a bit of the soup leftover, I recommend only reheating what you’re going to eat. The more times you reheat the soup, the more over-cooked the fish and seafood will become.
What to serve with seafood soup: make it a meal!
- Crispy Fingerling Potatoes with Capers & Frico
- Simple Fennel Salad
- Easy Roasted Green Beans
- Milk Bread Rolls
- Grain-Free Nut & Seed Bread
- Creamy Cucumber salad
- Stir in cream or coconut milk at the end for a creamy fish soup.
- Add a pinch of saffron with the other herbs, and feel free to finish the soup with a variety of fresh herbs.
- Use salmon instead of, or in addition to, the firm white fish and other shellfish. Add the salmon to the soup prior to the other fish and seafood, cook for about 2 minutes before adding the rest of the fish/seafood.
- Add a can of diced tomatoes for a tomato-based broth.
- Instead of croutons, serve over rice.
- Add potatoes—cut red potatoes into a ½-inch dice. Add potatoes to the pot right before adding the broth; simmer in the broth until fork-tender.
If you do give this soup a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @zestfulkitchen on Instagram. I love hearing about and seeing your ZK creations!Print
Light and delicious, this brothy fish soup is surprisingly easy to pull together. Make this for a cozy night in, fun dinner parties, or the holidays! Depending on how many you're serving, this soup can easily be doubled or halved.
- 1 leek, white and light green parts only
- 2 tablespoons unsalted butter or extra-virgin olive oil + more for serving
- 1 fennel bulb, trimmed, halved and thinly sliced, fronds reserved
- 1 small white onion, chopped (1 cup)
- 2 large celery ribs, diced (¾ cup)
- Kosher salt and black pepper
- 2 cloves garlic, finely chopped
- 2 teaspoons chopped fresh oregano, or 1 ½ teaspoons dried
- 2 teaspoons chopped fresh thyme, or 1 ½ teaspoons dried
- ½ teaspoon crushed red pepper flakes
- 1 cup dry white wine (such as Sauvignon blanc)
- 4 cups low-sodium seafood stock or chicken broth
- 8 ounces bottled clam juice
- 2 dried bay leaves
- 1 pound firm white fish*, cut into 1-inch chunks
- 1 pound peeled and deveined medium raw shrimp (41-50 count)
- 1 pound scallops, feet removed
- 1 pound mussels or clams
- ¼ cup chopped parsley
- 1 tablespoon fresh lemon juice
- Crusty bread or ciabatta croutons for serving *
Halve leek lengthwise and cut into ¼-inch-thick slices; transfer to a large bowl and cover with cold water. Shimmy leek slices around in water; let rest 10 minutes. Using a slotted spoon or spider (or hands) strain leeks from water, being careful not to kick up dirt at bottom of bowl.
Add leek, fennel, onion, and celery; season with ½ teaspoon each salt and pepper and cook, stirring frequently, until softened, 8–10 minutes. Stir in garlic, oregano, thyme, and red pepper flakes and cook 1 minute.
Deglaze with wine, scraping up any browned bits. Stir in broth, 4 cups water, clam juice and bay leaves. Bring to a simmer and cook 10 minutes.
Season white fish with salt and pepper.
Stir in shrimp and mussels, then arrange fish and scallops on top of stew, cover, reduce heat to medium-low (if your stove runs hot, reduce the heat to low), and simmer until mussels open and fish, scallops and shrimp are firm and opaque, about 5 minutes.
Discard bay leaves and stir in parsley, 2 tablespoons chopped fennel fronds, and lemon juice; season with salt to taste (at least 1 teaspoon, I add 1 ½ teaspoons)
Off heat, stir in a tablespoon of butter or drizzle servings with olive oil (optional).
Firm white fish: cod, haddock, halibut, red snapper, or sea bass will all work here.
Potatoes: if you'd like to add potatoes, I recommend using red new potatoes cut into ½-inch pieces. Add them right before adding the broth.
Scallops: you can use whatever size you like I prefer 10/20 or 20/30 for ease of serving and eating. If you would prefer bay scallops, you can use those, though keep in mind they will cook faster. Add them 2 minutes after the other seafood has been added.
Butter or olive oil: I like to cook the vegetables in butter and finish the soup with olive oil. You can use either or both!
To make ciabatta croutons: heat oven to broil with rack set 6-inches from heating element. Cut ciabatta into ½-inch cubes (I do about ¾ cup per person) and toss with extra-virgin olive oil to coat; season with salt and pepper. Broil, tossing occasionally, until golden brown, about 5 minutes.
- Serving Size: ⅙ of the recipe
- Calories: 374
- Sugar: 2g
- Sodium: 1602mg
- Fat: 8g
- Saturated Fat: 3.5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 51.5g
- Cholesterol: 165mg
Keywords: seafood soup, seafood stew, fish soup