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Hearty Fisherman’s Seafood Soup

A close-up of a vibrant, red-broth seafood soup featuring large shrimp, mussels in the shell, and calamari rings, topped with fresh parsley.
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Make a satisfying, restaurant-quality seafood soup at home. This recipe features mixed seafood in a flavorful, light broth perfect for dipping crusty bread.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups seafood or vegetable broth
  • 1 cup dry white wine (optional)
  • 1 pound firm white fish (cod, halibut), cut into 1-inch pieces
  • 1 pound mussels, cleaned and debearded
  • 1 pound shrimp, peeled and deveined
  • 1/2 pound calamari rings
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, oregano, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Pour in the crushed tomatoes, broth, and white wine (if using). Bring the mixture to a simmer.
  4. Season the broth with salt and pepper. Let it simmer gently for 15 minutes to allow the flavors to combine.
  5. Add the fish pieces and calamari rings to the simmering broth. Cook for 3 minutes.
  6. Add the mussels to the pot. Cover and cook for 3 to 5 minutes, until the mussels begin to open. Discard any mussels that do not open.
  7. Add the shrimp to the pot. Cook for 2 to 3 minutes, until the shrimp are pink and opaque. Do not overcook the seafood.
  8. Taste the soup and adjust seasoning if needed. Ladle the hearty seafood soup into bowls and garnish with fresh parsley. Serve immediately with crusty bread.

Notes

  • For a richer flavor, you can substitute 1 cup of the broth with clam juice.
  • If you prefer a creamy seafood soup, stir in 1/2 cup of heavy cream during the last 5 minutes of cooking.
  • Use any combination of firm fish and shellfish you have available for this easy seafood soup.

Nutrition

Find it online: https://cookingbyjade.com/hearty-seafood-soup-recipe/