seafood soup in white bowl with tablespoon with green onion and toast on the side

Simple Seafood Soup Recipe

It’s all in the name – it really is a very Simple Seafood Soup Recipe! Simple ingredients, no complicated cooking methods. It’s healthy too – rich in Omega-3 fatty acids and other vitamins and minerals. It’s a hearty and comforting soup our family enjoys year-round.

I always make a large pot of it and we have it for dinner, for up to 4 days. It’s so convenient during a workweek; I know I have soup in the fridge and all I have to do when I get home is make a salad, and maybe some meat – depending on my energy levels that day :). Really, with the seafood and potatoes in the soup, it’s so filling that a salad is usually all we can eat after having soup. Well, maybe some dessert too!

The Simple Seafood Soup Ingredients:

  • Water: I prefer using water (vs. broth/stock). See below for more on this.
  • Salmon Fillet: If salmon is not available, you can replace it with any other fish. Rainbow Trout would work great as well. There is no need to cut the fillet, you can place the entire piece in the pot and it will break apart when cooked. It’s best to remove the skin before cooking – it’s great for baking, but I find that the soup gets more greasy from the skin.
  • Cod Fish Fillet: I love cod in this soup. Also, no need to cut it, it will break down when cooked. If you cut Cod before cooking, the pieces will break down even more when cooked.
  • Scallops: these are optional, if you are able to find scallops in your local grocery store, it’s a great addition. They are high in magnesium and omega-3 fatty acids.
  • Crab: I use imitation crab. It adds great flavor to the soup.
  • Shrimp: Raw, peeled and deveined shrimp can be thrown into the soup during the last few minutes of cooking. You will know they are cooked through when they turn opaque white and pink within a few minutes.
  • Potatoes: makes the soup more hearty!
  • Onion and garlic: for some added aroma
  • Carrot: Many don’t like cooked carrot pieces. I prefer to grate the carrot versus slicing it; it blends in the soup well.
  • Seasoning: salt and ground black pepper, and your favorite seasoning such as Vegeta or Mrs. Dash (optional)
  • Cooking oil: for sauteeing
  • Green onion: optional – to garnish
seafood soup in white bowl closeup

Other ingredients you may like to add:

  • Celery: adds a little crunch and more flavor – 1 or 2 medium celery sticks, finely chopped
  • Cilantro: a little (about 1 or 2 chopped handfulls) fresh cilantro tossed into the soup pot after cooking adds great fresh flavor. Or, instead of adding it to the pot, you may want to use it as garnish, in addition to, or in replacement of the green onion.
  • Corn kernels: one cup of frozen corn kernels would be great in this soup too
  • Peas: one cup of frozen peas

Any one of these ingredients, or a combination, or even all of the above ingredients would work great in the soup too!

Water vs. stock soup base:

I really do prefer using water as a replacement for chicken or vegetable stock in most of my soups. This Simple Seafood Soup Recipe is definitely no exception. The ingredients are so rich that stock is really unnecessary here. The flavor combinations of all the ingredients infuse the water naturally – the salmon fillet, onion, garlic, carrot (celery, if you’re using) are all great for the job! There is no need to add extra sodium and fat that comes with using storebought stock.

If you do prefer using chicken or vegetable stock and would like to replace the water for the stock when making this soup, make sure to add less salt, to taste! You may want to use a combination of 50% stock and 50% water – in this case too, you may need to add less salt when seasoning.

Seafood Soup in white bowl with green onion and toast on the side

What are the best potatoes for fish soup?

I use the all-purpose Yukon Gold potatoes. They are great for any dish, including soup. Any low or medium-starch potato will work great. Starchy potatoes don’t hold their shape well – they tend to become mushy when cooked. Low starch potatoes are high in moisture and are more firm. Because they keep their shape well, they are perfect in soups.

Some low and medium starch potatoes you can use:

  • red-skinned potatoes
  • fingerling potatoes
  • Yukon Gold (my personal favorite)

How to make the Simple Seafood Soup Recipe:

  1. Prepare the Ingredients: peel and cube the potatoes, remove skin from fish, finely chop onion, peel and grate the carrot, mince the garlic, dice the imitation crab, peel and devein shrimp (or you may purchase peeled and deveined raw shrimp).

    diced carrot and onion in frying pan
  2. Boil potatoes and fish: Place the diced potatoes, Salmon fillet and Cod fish fillet into a large soup pot and add about 12 cups of water and 1 tablespoon of salt. Bring to a boil and reduce heat to medium-low. Skim off the foam that rises to the top when the soup is cooking. Cook with lid off for about 10 -15 minutes, until the potatoes are cooked through.
  3. Sauté: While the fish and potatoes are cooking, heat 2 tablespoons of cooking oil in a large skillet, over medium-high heat and sauté the diced onion, minced garlic, and grated carrot until softened (about 2 minutes). Add the scallops and diced crab. Stir well to combine all flavors and sauté an additional 2 minutes. Slowly transfer the sautéed vegetable and seafood mix into the soup pot and add raw shrimp. Stir soup. The shrimp will turn opaque white and pink and cooked trough within a few minutes.
  4. The finishing touches: Add 1/2 teaspoon ground black pepper. You may also want to add 1 teaspoon of vegeta seasoning or Mrs. Dash seasoning for extra flavor (otional). Add more salt to taste. Stir well and remove from heat. Garnish with a little chopped green onion after pouring soup onto a soup bowl when serving.

Can I freeze the soup?:

Allow the soup to cool first and you can freeze it the same day it is cooked, or within a maximum of 3 days after you’ve made it (from fridge to freezer). You can freeze it in freezer bags or freezer-safe containers and keep it in the freezer for up to 3 months.
When reheating frozen soup, place the soup into a pot (frozen or thawed) and cook over medium-low heat until the broth starts to heat (so it doesn’t begin burning in the pot), once the soup releases fluids and begins to thaw, you can increase the heat to medium-high until it’s cooked.

These are a must-try too:

Seafood Soup in white bowl with green onion and toast on the side

Simple Seafood Soup Recipe

Yield: 10-12 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

It really is a very Simple Seafood Soup Recipe! Simple ingredients, no complicated cooking methods. It's healthy too - rich in Omega-3 fatty acids and other vitamins and minerals. It's a hearty and comforting soup that can be enjoyed year-round.

Ingredients

  • 3 large potatoes (1.5 lbs. or 700 gm.) - cubed
  • 1 lb (450 gm.) Salmon fillet (skin removed)
  • 1 lb (450 gm.) Cod fish fillet (skin removed)
  • 12 cups water
  • 1 tablespoon salt
  • 2 tablespoons cooking oil
  • 1 medium onion, finely chopped
  • 1 large carrot, peeled and grated
  • 2-3 garlic cloves, minced or pressed
  • 1 lb (450 gm.) imitation crab meat - diced
  • 0.5 lb (250 gm.) scallops (optional)
  • 1 lb (450 gm.) raw shrimp - peeled and deveined
  • 1/2 tsp ground black pepper
  • 1 teaspoon Vegeta or Mrs Dash seasoning (optional)
  • green onion - to garnish

Instructions

  1. Prepare the Ingredients: peel and cube the potatoes, remove the skin from fish, finely chop onion, peel and grate the carrot, mince the garlic, dice the imitation crab, peel and devein shrimp (or you may purchase peeled and deveined raw shrimp).
  2. Boil potatoes and fish: Place the diced potatoes, Salmon fillet, and Cod fish fillet into a large soup pot and add about 12 cups of water and 1 tablespoon of salt. Bring to a boil and reduce heat to medium-low. Skim off the foam that rises to the top when the soup is cooking. Cook with lid off for about 10 -15 minutes, until the potatoes are cooked through.
  3. Sauté: While the fish and potatoes are cooking, heat 2 tablespoons of cooking oil in a large skillet, over medium-high heat, and sauté the diced onion, minced garlic, and grated carrot until softened (about 2 minutes). Add the scallops and diced crab. Stir well to combine all flavors and sauté for an additional 2 minutes. Slowly transfer the sautéed vegetable and seafood mix into the soup pot and add raw shrimp. Stir soup. The shrimp will turn opaque white and pink and cooked through within a few minutes.
  4. The finishing touches: Add 1/2 teaspoon ground black pepper. You may also want to add 1 teaspoon of Vegeta seasoning or Mrs. Dash seasoning for extra flavor (optional). Add more salt to taste. Stir well and remove from heat. Garnish with a little chopped green onion after pouring soup onto a soup bowl when serving.

Notes

  • If salmon is not available, you can replace it with any other fish. Rainbow Trout would work great as well.
  • There is no need to cut the fish fillets, you can place the entire piece of the Salmon and Cod in the pot and they will break apart when cooked.
  • Nutrition Information
    Yield 12 Serving Size 1
    Amount Per Serving Calories 120Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 23mgSodium 638mgCarbohydrates 17gFiber 2gSugar 1gProtein 7g

    Nutrition information isn’t always accurate.

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