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 fresh salad, such as this Spring Vegetable and Berry Salad or this Citrus Avocado Salad Recipe, and maybe some meat, like our Stir-Fried Chicken Thighs or this Mexican Style Meatloaf- 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!
- Water: I prefer using water (vs. broth/stock). See the water vs. stock soup base section 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. It's best to remove the skin before cooking - it's great for baking like we do in this Baked Seafood-Stuffed Salmon, but I find that the soup gets greasy from the skin.
- Haddock Fish Fillet: I love Haddock in this soup. You can also use Cod fish or a combination of both.
- Scallops: these are optional, if you are able to find scallops in your local grocery store, it's a great addition. I use them in my Sautéed Seafood Medley as well. They are high in magnesium and omega-3 fatty acids.
- Crab: I use imitation crab. It adds great flavor to the soup. If available, of course, natural crab meat is the best option.
- 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. If you like shrimp recipes, you should also try my Shrimp Salad in Orange Peel and Honey Garlic Eggplant and Shrimp. So good!
- Potatoes: makes the soup more hearty! 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.
- 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.
see the full ingredient list and quantities in the recipe card at the end of the post
Substitutions and variations
- Celery: adds a little crunch and more flavor - 1 or 2 medium celery sticks, finely chopped.
- Cilantro: a little (about 1 or 2 chopped handfuls) 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 a 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.
- Add other seafood: add any seafood of your choice - mussels, clams, etc. Just be mindful of cooking times, adding quicker-cooking seafood towards the end.
- Make it spicy: A touch of hot sauce or a pinch of red pepper flakes can add a nice kick to your seafood soup. Adjust the heat according to your preference.
Any one of these ingredients, or a combination, or even all of the above ingredients would work great in the soup!
Water vs. stock soup base
I really do prefer using water as a replacement for chicken or vegetable stock in most of my soups. I use it this Hearty Pickle Soup Recipe and my Simple Cabbage Soup Recipe. 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, and carrot (celery, if you're using it) are all great for the job! There is no need to add extra sodium and fat that comes with using store-bought stock.
If you 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.
STEP 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).
STEP 2: Heat cooking oil in a large soup pot or Dutch oven, over medium-high heat and sauté the diced onion, minced garlic, and grated carrot until softened (about 2 minutes). Add the seasoning and stir well to combine. Pour in the water and bring to a boil.
STEP 3: Lower heat to medium and gently add the fish and scallops into the pot. Allow to simmer for approximately 15 minutes, then add the shrimp and crab. Cook until the potatoes have softened and the shrimp have turned opaque white and pink. Add more salt to taste.
Frequently Asked Questions
Yes, you can use frozen seafood, but make sure to thaw it properly before adding it to the soup. This helps ensure even cooking.
To devein shrimp, use a small knife or shrimp deveiner to make a shallow cut along the back and remove the dark vein. Rinse the shrimp under cold water.
Store leftover soup in an airtight container, or in the pot, in the refrigerator for up to 4 days. Reheat gently on the stovetop, and add a splash of water and some seasoning if needed to maintain the consistency.
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.
Serve the soup with crusty bread, garlic bread, and/or a side salad such as this Sweet and Crunchy Beet Salad, or this Simple Corn and Marinated Mushroom Salad. You Can also enjoy it with a hearty sidedish, such as our Healthy Turmeric Oven Roasted Vegetables or these Easy 3-ingredient Baked Potato Wedges. You may also like to serve it with one or two of these appetizers:
- Seaweed Salad and Ahi Tuna Appetizer
- Caprese Salad With Microgreens
- Pizza Rolls Appetizer
- Cauliflower Steak with Prosciutto and Burrata
These are a must-try too
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Simple Seafood Soup Recipe
- 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 teaspoon ground black pepper
- 1 teaspoon Vegeta or Mrs Dash seasoning optional
- green onion - to garnish
- 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).
- 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.
- 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.
- 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.