Easy Homemade Seafood Soup

We would like to share a recipe with all the seafood lovers among us. Surprise your family with this delicious homemade seafood soup recipe. The best thing about this recipe is that you can adapt it and add more of your favorite ingredients. Don’t hesitate and try it out!

seafood soup

Seafood soup is especially popular in countries where there is a lot of fish and seafood. This is a culinary preparation where you combine different types of seafood to make a stock. You can also make it into a stew by adding vegetables to it.

It is very popular in countries with maritime coasts. Some countries also add other types of crustaceans, such as shells and squid.

The history of this dish is not clear. However, it is said that it was first seen in the mid-nineteenth century on the coast of France. It has since become popular in many coastal countries.

The health benefits of seafood soup

Seafood soup is said to be healthy and is highly recommended for people who are iron deficient. Among the properties we find several positive factors.

• It is a great source of vitamin B12, a component that gives you enough energy to stay active.
• It is rich in iron, magnesium and calcium, essential minerals that our bodies need to work in optimal conditions.

• It provides omega 3 fatty acids.
• Seafood soup also contains vitamin A, which helps keep your eyes healthier.

As you can see, there are more than enough health reasons to try this recipe. If you’ve never made this, don’t worry. You will see that it is very easy to prepare.

How do you make seafood soup?

The tastiest way to make it is to make a homemade fish stock by mixing different ingredients from the sea. The key to seafood chowder is the broth. You can also buy this at any supermarket or fishmonger. However, if you prefer to make it yourself, make sure you use the right ingredients.

If this is your first time making this kind of soup, don’t worry! We will explain everything step by step. Also, we will give some tips if you want to make it in different ways.

Ingredients

• 1 cup small shrimp (120 gr.)
• 1 small hake (2 kg)
• 2 cups large shrimp (240 g)
• 3 cloves of garlic (5 gr.)
• half leek (60 gr.)
• 3 potatoes (600 gr.)
• 1 cup shells (120 gr.)
• half carrot (70 gr.)
• 1 tomato (100 gr.)
• 2 cups fish stock (500 ml)
• 2 tablespoons extra virgin olive oil (30 ml)
• 1 tablespoon salt (15 gr.)
• 1 tablespoon white pepper (15 gr.)
• half red bell pepper (70 gr.)

Preparation

To make this soup all you need to do is combine the seafood with the vegetables.

• First clean the hake and cut it into medium sized pieces.
• Clean the shells and cut them open. Then store the hake and shells in the refrigerator.
• Remember it ‘s best if the seafood is fresh and not frozen so it takes less time to cook.
• Peel and cut all the vegetables into small pieces and fry them with the garlic in a pan with only a little extra virgin olive oil.
• Then add the seafood, starting with the small and large prawns and the hake. Add the shells last. Saute until all ingredients are golden brown.
• Now place a pan with the fish stock over medium heat and add all the previously prepared ingredients.

• Add the salt and white pepper. Then cover and let it cook for at least 30 to 40 minutes.
• Finally, remove the pan from the heat, let it cool slightly and serve. You can decorate it with some chopped coriander leaves.

We hope you like this seafood soup!

A few tips

• If you want to make the fish stock yourself, you only need one liter of water, a few bay leaves, parsley, salt, pepper and thyme. Place all ingredients in a saucepan over medium heat until boiling.
• To soften the carrots and potatoes, add them to the stock instead of frying them with the other vegetables.
• You can also use other types of seafood such as squid and oysters.

• Using a pressure cooker will save you a lot of time.
• Another trick to make your seafood chowder even tastier is to marinate the fish. You do this with a little white wine, garlic and spices of your choice. Leave this in the fridge for at least three hours before using it in your soup.