Rich & Indulgent Seafood Soup
A warm, creamy seafood soup filled with shrimp, fish, and scallops, perfect for cozy dinners or special gatherings.
Ingredients
Seafood & Broth
- 1 pound shrimp (peeled and deveined)
- 1 pound fish fillets (such as tilapia or cod, cut into bite-sized pieces)
- 1 cup scallops (fresh or frozen)
- 4 cups fish or vegetable stock
Vegetables & Aromatics
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 3 medium potatoes (peeled and diced)
Cream & Seasoning
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
Garnishes
- Fresh parsley (chopped, for garnish)
- Lemon wedges (for serving)
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and paprika, cooking for an additional minute until fragrant.
Cooking
- Add the diced potatoes to the pot and pour in the fish or vegetable stock. Bring to a simmer and cook until the potatoes are tender, about 10-15 minutes.
- Once the potatoes are fork-tender, gently add the shrimp, fish fillets, and scallops. Cook for about 5 minutes, or until shrimp turns pink and fish is flaky.
- Stir in the heavy cream and season with salt and pepper to taste. Allow the soup to warm through for another 3-5 minutes without boiling.
Serving
- Ladle the soup into bowls and garnish with fresh parsley. Serve with lemon wedges on the side for an extra zing!
Notes
Feel free to substitute any of the seafood ingredients with your favorites! Ensure you do not overcook the seafood; it should be tender but not rubbery. For added flavor, consider a splash of lemon juice or dill.