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Ultimate Mixed Seafood Soup (Broth-Based)

A close-up of a vibrant bowl of seafood soup featuring mussels, shrimp, white fish, and clams in a tomato broth.
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Make a hearty, flavorful mixed seafood soup featuring fish, shrimp, and shellfish in a savory broth. This recipe is simple enough for weeknights but elegant for special dinners.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (adjust for spice)
  • 1 (28 ounce) can crushed tomatoes
  • 6 cups homemade seafood broth (or high-quality store-bought)
  • 1 cup dry white wine (optional)
  • 1 pound firm white fish (like cod or snapper), cut into 1-inch pieces
  • 1 pound raw shrimp, peeled and deveined
  • 1 pound mussels, scrubbed and debearded
  • 1 pound clams, scrubbed
  • 1/2 pound crab meat (optional)
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Crusty bread, for serving

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots. Cook until softened, about 5 to 7 minutes.
  2. Add garlic, oregano, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Pour in crushed tomatoes and white wine (if using). Bring to a simmer and cook for 5 minutes, allowing the flavors to combine.
  4. Pour in the seafood broth. Bring the soup to a gentle boil, then reduce heat to maintain a steady simmer. Season with salt and pepper.
  5. Add the firm white fish pieces to the simmering broth. Cook for 3 minutes.
  6. Add the shrimp, mussels, and clams to the pot. Cover the pot and cook for 5 to 7 minutes, or until the shrimp are pink and opaque and the mussels and clams have opened. Discard any shellfish that do not open.
  7. Gently stir in the crab meat, if using. Taste the broth and adjust seasoning as needed.
  8. Ladle the soup into bowls, ensuring each serving has a mix of seafood. Garnish with fresh parsley and serve immediately with crusty bread for dipping.

Notes

  • For a richer, creamy seafood soup, stir in 1/2 cup of heavy cream or half-and-half during the last 2 minutes of cooking.
  • If you do not have homemade seafood broth, you can substitute with good quality fish stock or low-sodium chicken broth.
  • To make this a spicy seafood soup, increase the red pepper flakes or add a dash of hot sauce to the simmering broth.
  • This recipe works well as a dinner party seafood soup; prepare the broth base ahead of time and add the seafood just before serving.

Nutrition

Find it online: https://daisyrecipe.com/ultimate-mixed-seafood-soup-recipe/