Never in a million years did I ever think I would eat seafood in a soup, but here I am eating seafood soup!
When I was growing up, most seafood was fried in hot grease. As unhealthy as that may sound, you have never had anything good, unless you’ve had some kind of fried seafood.
When David came into my life, he helped open my eyes a little bit more. I began to experience seafood like it was new to me. He showed me new ways to prepare seafood. Believe it or not, his recipes were healthier than the fried stuff I was used to eating growing up.
Last year, I made some Shrimp Stock, but really didn’t know what to do with it, so I asked around. I got some really good suggestions that will be worth trying, but I decided to branch out on my own to try a new soup recipe.
How To Make Seafood Soup
In a large pot (a dutch oven is perfect), heat oil over medium heat and add herbs and garlic. Saute until oil is fragrant, but garlic has not begun to brown.
Add onion and red bell pepper and a pinch of salt; cook and stir until tender about 5 to 7 minutes.
Add carrots and potato, cook 5 minutes longer.
Heat shrimp stock in a separate pot (if cold, mine was still a little frozen in the freezer). Stir in tomato sauce, and tomatoes (hand crush whole tomatoes). Add shrimp stock, bay leaf and adjust seasonings if needed.
Bring to a boil, then reduce heat and simmer, covered for at least 30 minutes (potatoes should be tender).
Once the potatoes are tender, stir in shrimp and scallops. Cook, covered, 7 to 10 minutes longer or until shrimp turn pink.
Discard the bay leaf. Ladle the soup into serving bowls. Sprinkle with fresh parsley and a dash of Old Bay if desired.
If you are a seafood lover and can get your hands on some fresh seafood, I highly recommend this soup. The beauty of this soup is it can easily be adapted. You don’t have to use shrimp and scallops, you could use any type of seafood that you like. I can only imagine what kind of ocean goodies you can put into this soup: mussels, clams, fish, lobster, octopus, calamari…
Seafood Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves minced
- ½ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon fresh cracked black pepper
- 1 pinch Kosher salt
- 1 medium onion chopped
- 1 small red bell pepper chopped
- 2 medium carrots chopped
- 2 potatoes peeled and diced
- 15 ounce canned tomato sauce
- 14.5 ounce canned whole tomatoes and juice
- 1 quart seafood stock
- 1 bay leaf
- ½ pound scallops
- 1 pound medium raw shrimp peeled and deveined
- 3 tablespoons fresh parsley minced
- Old Bay Seasoning for serving (optional)
Instructions
Directions
- In a large pot (a dutch oven is perfect), heat oil over medium heat and add herbs and garlic. Saute until oil is fragrant, but garlic has not begun to brown.
- Add onion and red bell pepper and a pinch of salt; cook and stir until tender about 5 to 7 minutes.
- Add carrots and potato, cook 5 minutes longer.
- Heat shrimp stock in a separate pot (if cold, mine was still a little frozen in the freezer).
- Stir in tomato sauce, and tomatoes (hand crush whole tomatoes).
- Add shrimp stock, bay leaf and adjust seasonings if needed.
- Bring to a boil, then reduce heat and simmer, covered for at least 30 minutes (potatoes should be tender).
- Once the potatoes are tender, stir in shrimp and scallops.
- Cook, covered, 7 to 10 minutes longer or until shrimp turn pink.
- Discard the bay leaf.
- Ladle the soup into serving bowls. Sprinkle with fresh parsley and a dash of Old Bay, if desired.
Sherri Thompson says
Try some gumbo! YUMMY! I use shrimp and sausage in mine.
The Mountain Kitchen says
That sounds wonderful!
Anna Buckley says
That looks delicious Debbie…Mountain Marinara. If I don’t have time to make a fish stock I use a squirt of Thai Fish Sauce…not as good as homemade but it does the trick. x
The Mountain Kitchen says
I always wondered how that was. Thanks for the insight. I need to make some more!! It is stinky though…sheewee!
Dana@ IveGotCake says
Oh hell yeah.
You did the right thing girl, you done good
The Mountain Kitchen says
Thank you!
Rachel says
Yes I need to eat this. So into shrimp currently. Also, I LOVE your salt & pepper containers! I need these instead of my grinders… I’m so ashamed!
The Mountain Kitchen says
This is so yummy! Great for all the cold weather right now. Speaking of which, is spring ever coming?
Thanks for the compliment on the S&P containers. I actually made them, well kind of… I bought the containers from Bed Bath & Beyond and the had some vinyl cut to apply to the top so I could tell which was which. I grind all my own fresh pepper, there is no comparison to it. I just like having it so I can measure what I am using.
Annie says
I too, am trying to get out of the fried seafood – or no seafood mindset. This looks so yummy, love all the ingredients!
The Mountain Kitchen says
Annie, everything I grew up eating was fried!! So good, but not healthy. You should give this a try. It is rich and hearty. So good! 🙂