If you’re looking for a seafood dish that’s filling and delicious, Fish and Shrimp Soup is the perfect choice. This comforting soup combines tender white fish and juicy shrimp in a rich broth with vegetables, tomato sauce, and a splash of white wine. It’s ready in 30 minutes, making it an excellent option for busy weeknights.
Why We Love This Fish and Shrimp Soup Recipe
Fish and Shrimp Soup is a favorite in many homes because it’s easy to make, tastes fantastic, and can be customized. The combination of flaky fish and sweet shrimp gives the soup the perfect balance of textures. The broth, with herbs, seafood stock, and a splash of white wine, is rich and comforting. This recipe is also flexible – you can swap vegetables or fish to fit your tastes!
Ingredients
- 1 lb white fish fillets (like cod or haddock) cut into chunks
- 1/2 lb shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups fish stock or water
- 1/2 cup white wine (optional)
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the Olive Oil: Heat the olive oil over medium heat in a large pot. Add the diced onion and minced garlic, and cook for 3-4 minutes until softened.
- Add Vegetables: Add the carrots and celery to the pot and cook for about 5 minutes until they soften.
- Add Liquids: Stir in the diced tomatoes (with their juices), fish stock (or water), and white wine (if using). Add the bay leaf and thyme. Bring the soup to a simmer.
- Simmer the Soup: Let the soup cook for 10 minutes to let the flavors mix and the vegetables soften.
- Add Fish and Shrimp: Gently add the fish and shrimp to the soup. Let everything cook for another 5-7 minutes until the seafood is cooked. Season with salt and pepper to taste.
- Serve: Remove the bay leaf, ladle the soup into bowls, and garnish with fresh parsley. Serve hot!
Variations
- Add More Seafood: Add clams, mussels, or scallops for extra flavor.
- Try Different Vegetables: Swap in potatoes, bell peppers, or zucchini if you like.
- Spicy Option: Add red pepper flakes or chopped chili if you want a bit of heat.
- Creamy Version: Stir in cream or coconut milk for a creamy twist.
Cooking Notes
- Fresh or Frozen Fish: If you use frozen fish, thaw it first before adding it to the soup.
- Fish Stock: Fish stock gives a richer taste, but you can also use water if needed.
- Don’t Overcook the Seafood: Fish and shrimp cook quickly, so don’t cook them too long, or they’ll get tough.
Serving Suggestions
- Pair this soup with crusty bread or garlic toast to soak the broth.
- Serve with a light salad to make it a complete meal.
- For a heartier option, serve the soup with rice or quinoa.
Tips
- Try using crushed tomatoes instead of diced tomatoes for a more pungent taste.
- Use lemon juice or extra fish stock if you don’t have white wine.
- To make the soup thicker, blend part of the vegetables with some broth and stir it back.
Prep Time
10 minutes
Cooking Time
20 minutes
Total Time
30 minutes
Nutritional Information (Per Serving)
- Calories: 250
- Protein: 28g
- Carbs: 16g
- Fat: 8g
- Fiber: 3g
- Sodium: 850mg
Why Fish and Shrimp Soup is a Family Favorite
Fish and Shrimp Soup is loved by many because it’s a light yet filling meal that everyone can enjoy. The seafood and vegetables come together in a delicious broth that’s satisfying but not too heavy. Plus, the recipe is easy to adjust to your tastes, whether you prefer it spicier or creamier. It’s an excellent choice for a weeknight meal and can be stored in the fridge for a few days so that you can enjoy it throughout the week.
How to Make Fish and Shrimp Soup Creamy
If you like creamy soup, you can make this one rich and smooth by adding cream or coconut milk. Another option is to puree some vegetables to thicken the soup naturally. You can also make a roux (butter and flour mixture) to make the soup creamy. Or, for a heartier soup, add mashed potatoes to thicken it up!
How to Make the Perfect Broth for Fish and Shrimp Soup
The broth is essential in making Fish and Shrimp Soup taste great. To make the perfect broth, use fish or seafood stock. This gives the soup a richer taste, like the ocean. If you don’t have fish stock, you can use water, but adding a little white wine and some herbs like thyme, bay leaves, and parsley will make it tastier. Let the broth simmer for a while to blend all the flavors. Taste it as you go, and add salt, pepper, or some lemon juice to balance the taste. If you want a thicker broth, add a bit of tomato paste or diced tomatoes for extra flavor.
You can add a small amount of fish sauce or clam juice for an extra kick but use it sparingly. You don’t want the soup to taste too strong!
Pairing Wine with Fish and Shrimp Soup
Pairing wine with Fish and Shrimp Soup can make the meal even better. White wine is the best choice because it works well with seafood. Here are some good wines to try:
- Sauvignon Blanc: This wine is light and crisp with a citrusy taste that pairs well with seafood.
- Chardonnay: If you like a richer wine, Chardonnay is a good option. It has a smooth texture and a mild flavor that complements the shrimp and fish.
- Pinot Grigio: This dry, refreshing wine won’t overpower the delicate flavors of the soup.
- Vermentino: This Italian wine has fresh, herbal notes that go nicely with the fresh seafood in your soup.
To add even more flavor, you can also use a little white wine when making the soup.
How to Store and Reheat Leftover Fish and Shrimp Soup
If you have leftover soup, don’t worry—it stores well! Just follow these steps to keep it tasting fresh.
Storing Leftovers:
Let the soup cool to room temperature before being in an airtight container. Store it in the fridge for up to 2-3 days. Make sure to take out any big pieces of herbs like bay leaves so they don’t make the soup taste bitter.
Reheating:
Put the soup in a pot and warm it on the stove over low to medium heat. Stir occasionally to ensure the seafood doesn’t cook too much and get tough. If you want to heat it in the microwave, do it in short bursts and stir in between so it heats evenly.
If the soup gets too thick after being in the fridge, you can add a bit extra fish stock, water, or even some white wine while reheating it to make it smoother.
FAQs
Can I make this soup ahead of time?
Yes, you can make it ahead and store it in the fridge for 2-3 days. The flavors will taste better the next day.
Can I freeze this soup?
Yes, you can freeze it. However, the seafood might change in texture when reheated. It’s best to freeze the soup without the shrimp and add them fresh when you reheat it.
What kind of fish works best?
White fish like cod, haddock, or tilapia are perfect for this soup because they are mild and firm.
Conclusion
Fish and Shrimp Soup is a quick and easy meal perfect for any day of the week. This soup is an excellent choice whether you want something light for dinner or need a comforting meal. Feel free to customize it with your favorite ingredients and enjoy!
