Simple Seafood Soup Recipe
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.
Servings: 10 - 12 servings
Calories: 273kcal
Equipment
- Dutch oven or soup pot
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 1 large carrot peeled and grated
- 2-3 garlic cloves minced or pressed
- 3 large potatoes 1.5 lbs. or 700 gm. - peeled and cubed
- 1 tablespoon salt plus more to taste
- ½ teaspoon ground black pepper
- 1 teaspoon Vegeta or Mrs. Dash seasoning
- 12 cups water
- 1 lb salmon fillet skin removed
- 1 lb haddock fish fillet or cod fish, skin removed
- 1 lb imitation crab diced
- 1 lb raw shrimp peeled and deveined
- 0.5 lb scallops optional
- green onion - to garnish
Instructions
- 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).
- Heat the olive oil in a large Dutch oven or soup pot, over medium-high heat, and sauté the diced onion, grated carrot, and minced garlic until softened (about 2 minutes).2 tablespoons olive oil, 1 medium onion, 1 large carrot, 2-3 garlic cloves
- Stir in the diced potatoes, salt, pepper, and Vegeta seasoning. Pour in the water and gently add the salmon fillet and haddock fillet.3 large potatoes, 1 tablespoon salt, ½ teaspoon ground black pepper, 1 teaspoon Vegeta, 12 cups water, 1 lb salmon fillet, 1 lb haddock fish fillet
- Bring the soup to a boil and reduce heat to a simmer. Skim off the foam that rises to the top when the soup is cooking. Cook with the lid off for about 15 minutes, until the potatoes are tender.
- Add crab, shrimp, and scallops (if using). Stir soup. The shrimp will turn opaque white and pink and cooked through within a few minutes.1 lb imitation crab, 1 lb raw shrimp, 0.5 lb scallops
- The finishing touches: Taste the soup and add more salt to taste, if necessary. Stir well and remove from heat. Garnish with a little chopped green onion after pouring soup onto a soup bowl when serving.green onion - to garnish
Notes
- There is no need to cut the fish fillets, you can place the entire piece of the Salmon and Haddock in the pot and they will break apart when cooked.
- Ensure that the seafood is cleaned and deveined before adding it to the soup.
- Add shrimp and crab meat towards the end of the cooking process to prevent overcooking. Shrimp cooks quickly, and overcooked shrimp can become tough. Simmer until the shrimp is just opaque and cooked through.
- Don't forget to taste the soup when it's done and adjust the seasonings accordingly.
Nutrition
Serving: 1g | Calories: 273kcal | Carbohydrates: 22g | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 1551mg | Potassium: 758mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1147IU | Vitamin C: 14mg | Calcium: 59mg | Iron: 1mg