Top Recipe for Delicious Crab and Shrimp Seafood Soup

Seafood soup is a delightful and versatile dish that captures the rich flavors of the ocean in a comforting, hearty bowl. Perfect for any season, this soup combines a variety of fresh seafood with aromatic vegetables and fragrant herbs to create a savory, satisfying meal. Whether you’re looking to impress guests at a dinner party or simply craving a warm, nourishing meal, this seafood soup recipe is an excellent choice. It’s easy to make, yet tastes like it came from a high-end restaurant, making it a perfect go-to for both novice and experienced cooks alike.
Ingredients:

1 lb (450g) mixed seafood (shrimp, scallops, mussels, clams, fish fillets)

1 tbsp olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

4 cups (1 liter) seafood or chicken broth

1 cup white wine (optional)

1 medium carrot, finely chopped
1 celery stalk, finely chopped

1 small potato, peeled and diced

1 bay leaf

1 tsp dried thyme

1 tsp dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions:

Prepare the Seafood:

If using fresh seafood, clean and prepare as necessary (devein shrimp, scrub mussels/clams, etc.).

Cut fish fillets into bite-sized pieces.

Cook the Vegetables:

In a large pot, heat the olive oil over medium heat.

Add the chopped onion, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Add Liquids and Seasonings:

Pour in the white wine (if using) and let it simmer for 2-3 minutes to reduce slightly.
Add the diced tomatoes (with their juice), broth, bay leaf, thyme, and oregano. Stir to combine.

Add the diced potato and bring the soup to a boil.

Simmer the Soup:

Reduce the heat to low and let the soup simmer for about 15-20 minutes, or until the potatoes are tender.

Add the Seafood:

Add the mixed seafood to the pot. Cook for about 5-7 minutes, or until the seafood is cooked through and opaque.

Season the soup with salt and pepper to taste.

Serve:

Remove the bay leaf from the soup.

Ladle the soup into bowls, garnish with fresh parsley, and serve with lemon wedges on the side.

Enjoy your homemade seafood soup!