18 Delicious Seafood Soup Recipes Hearty

Dive into the heartwarming world of seafood soups with our roundup of 18 Delicious Seafood Soup Recipes that promise to turn any meal into a cozy, flavorful escape. Whether you’re craving a quick weeknight dinner or a luxurious weekend feast, these hearty bowls are packed with the ocean’s best, ready to comfort and delight. Keep scrolling to discover your next favorite dish!

Classic Clam Chowder

Begin by imagining a bowl of creamy, comforting clam chowder, perfect for those chilly evenings or when you’re craving something hearty. This classic dish is simpler to make than you might think, and I’ll guide you through each step to ensure delicious results.

Ingredients

• 2 cups of diced potatoes
• 1 cup of chopped onions
• 1/2 cup of diced celery
• 2 cloves of garlic, minced
• 4 cups of chicken broth
• 2 cups of heavy cream
• 3 cans of minced clams, with juice
• A splash of white wine (optional)
• A couple of bay leaves
• 1/2 teaspoon of thyme
• Salt and pepper, just enough to season
• 2 tablespoons of butter
• 2 tablespoons of all-purpose flour

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the onions, celery, and garlic, sautéing until they’re soft and fragrant, about 5 minutes.
3. Sprinkle the flour over the veggies, stirring constantly for 2 minutes to make a roux.
4. Slowly pour in the chicken broth, stirring to combine with the roux and prevent lumps.
5. Add the potatoes, bay leaves, thyme, and a pinch of salt and pepper. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
6. Stir in the clams with their juice, the heavy cream, and a splash of white wine if using. Simmer gently for another 10 minutes, avoiding a boil to prevent curdling.
7. Remove the bay leaves and adjust the seasoning with more salt and pepper if needed.

Mmm, the chowder should be luxuriously creamy with tender chunks of potato and clams in every spoonful. Serve it with a sprinkle of fresh parsley or a side of crusty bread for dipping, and enjoy the warmth it brings to your table.

Spicy Thai Seafood Soup

Begin by imagining a bowl brimming with vibrant flavors, where the heat of chili meets the freshness of the sea. This Spicy Thai Seafood Soup is a symphony of tastes, perfect for those who love a bit of adventure in their dining.

Ingredients

• 4 cups of chicken broth
• a couple of kaffir lime leaves
• a splash of fish sauce
• 1 tbsp of red curry paste
• 1 can (13.5 oz) of coconut milk
• a handful of shrimp, peeled and deveined
• a handful of scallops
• a handful of mussels
• 1 stalk of lemongrass, bruised
• a couple of Thai chilies, sliced
• a handful of cilantro leaves
• a lime, cut into wedges

Instructions

1. Heat the chicken broth in a large pot over medium heat until it starts to simmer.
2. Add the kaffir lime leaves, lemongrass, and red curry paste, stirring well to dissolve the paste. Let it simmer for 5 minutes to infuse the flavors.
3. Pour in the coconut milk and fish sauce, stirring to combine. Bring the mixture to a gentle boil.
4. Add the shrimp, scallops, and mussels to the pot. Cook for about 5 minutes, or until the seafood is just done. Tip: Overcooking can make the seafood tough, so keep an eye on it.
5. Throw in the Thai chilies and let the soup simmer for another minute. Tip: Adjust the number of chilies based on how spicy you like your soup.
6. Remove the pot from the heat. Discard the lemongrass and kaffir lime leaves.
7. Garnish with cilantro leaves and serve with lime wedges on the side. Tip: Squeezing lime over the soup just before eating enhances the flavors.

Ladle this aromatic soup into bowls and enjoy the contrast of creamy coconut milk with the punch of chili and the freshness of seafood. Serve it with steamed rice to balance the heat or enjoy it as is for a lighter meal.

French Bouillabaisse

Brimming with the flavors of the sea, French Bouillabaisse is a classic Provençal fish stew that’s as nourishing as it is delicious. Let’s dive into making this comforting dish with a step-by-step approach that ensures success even for beginners.

Ingredients

• a couple of tablespoons of olive oil
• 1 large onion, thinly sliced
• 2 cloves of garlic, minced
• a pinch of saffron threads
• 1 cup of white wine
• 4 cups of fish stock
• 1 pound of mixed seafood (like cod, mussels, and shrimp)
• a splash of orange juice
• a handful of fresh parsley, chopped
• salt and pepper to season

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and garlic, sautéing until they’re soft and translucent, about 5 minutes.
3. Stir in the saffron threads to release their aroma, about 1 minute.
4. Pour in the white wine, letting it simmer until reduced by half, roughly 3 minutes.
5. Add the fish stock, bringing the mixture to a gentle boil.
6. Carefully add the mixed seafood, ensuring each piece is submerged in the liquid.
7. Let the stew simmer for about 10 minutes, or until the seafood is cooked through.
8. Finish with a splash of orange juice and a sprinkle of fresh parsley for brightness.
9. Season with salt and pepper, adjusting to your liking.

Every spoonful of this Bouillabaisse offers a tender bite of seafood, bathed in a broth that’s both rich and slightly tangy from the orange juice. Serve it with crusty bread to soak up every last drop of the flavorful broth.

Tom Yum Goong

Mastering the art of making Tom Yum Goong at home is easier than you think, and today, we’re breaking it down into simple, manageable steps. This iconic Thai soup is a harmonious blend of spicy, sour, and savory flavors, perfect for any season.

Ingredients

• 4 cups of chicken stock
• a couple of lemongrass stalks, bruised and cut into 2-inch pieces
• a handful of kaffir lime leaves, torn
• a few slices of galangal
• a splash of fish sauce
• a couple of tablespoons of Thai chili paste
• a handful of shrimp, peeled and deveined
• a cup of mushrooms, sliced
• a couple of tomatoes, quartered
• a splash of lime juice
• a sprinkle of cilantro, chopped

Instructions

1. Pour the chicken stock into a pot and bring it to a boil over medium-high heat.
2. Add the lemongrass, kaffir lime leaves, and galangal to the pot. Let them simmer for about 5 minutes to infuse the broth with flavor.
3. Stir in the fish sauce and Thai chili paste, adjusting the amount to suit your spice preference.
4. Add the shrimp and mushrooms to the pot, cooking until the shrimp turn pink, about 3-4 minutes.
5. Toss in the tomatoes and cook for another minute, just until they start to soften.
6. Remove the pot from the heat and stir in the lime juice for that signature tangy kick.
7. Garnish with chopped cilantro before serving.

Serve this vibrant soup piping hot, with the shrimp perfectly cooked and the broth bursting with layers of flavor. The mushrooms add a lovely texture contrast, making each spoonful a delightful experience. Consider pairing it with steamed jasmine rice for a more filling meal.

Portuguese Fish Stew

Wondering how to bring a taste of Portugal to your kitchen? This Portuguese Fish Stew is a hearty, flavorful dish that’s surprisingly simple to make, even for beginners. Let’s dive into the step-by-step process.

Ingredients

• 1 lb of white fish fillets, cut into chunks
• a couple of tablespoons of olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 bell pepper, sliced
• 2 cups of diced tomatoes
• a splash of white wine
• 1 cup of fish stock
• a pinch of saffron threads
• salt and pepper, just enough to season
• a handful of fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add the onion and garlic, sautéing until they’re soft and fragrant, about 5 minutes.
3. Toss in the bell pepper, cooking for another 3 minutes until it starts to soften.
4. Pour in the diced tomatoes and white wine, letting the mixture simmer for 10 minutes to reduce slightly.
5. Tip: The wine adds depth, but if you prefer, you can substitute with a bit more fish stock.
6. Stir in the fish stock and saffron, bringing the stew to a gentle boil.
7. Add the fish chunks, seasoning with salt and pepper, and simmer for 5-7 minutes until the fish is opaque and flakes easily.
8. Tip: Don’t stir too much after adding the fish to keep the chunks intact.
9. Sprinkle with fresh parsley right before serving.
10. Tip: For an extra touch, serve with crusty bread to soak up the delicious broth.

Rich in flavors and textures, this stew boasts tender fish in a vibrant, aromatic broth. Try serving it over a bed of steamed rice or with a side of roasted potatoes for a complete meal.

New England Seafood Chowder

Creating a comforting bowl of New England Seafood Chowder is simpler than you might think, especially when you take it one step at a time. Let’s dive into the process together, ensuring every spoonful is as rich and flavorful as the last.

Ingredients

• 2 cups of diced potatoes
• 1 cup of chopped onions
• A couple of celery stalks, finely chopped
• 3 tablespoons of butter
• A splash of heavy cream
• 4 cups of seafood stock
• 1 pound of mixed seafood (think shrimp, scallops, and clams)
• Salt and pepper, just enough to season
• A pinch of thyme for that herby touch

Instructions

1. Melt the butter in a large pot over medium heat, ensuring it doesn’t brown too quickly.
2. Add the onions and celery, cooking them until they’re soft and translucent, about 5 minutes.
3. Toss in the diced potatoes, stirring them around to get coated with the buttery goodness.
4. Pour in the seafood stock, bringing the mixture to a gentle boil before reducing to a simmer. Tip: Simmering allows the potatoes to cook through without falling apart.
5. Once the potatoes are tender, add the mixed seafood, cooking just until everything is opaque and cooked through, about 5 minutes. Tip: Overcooking seafood makes it tough, so keep an eye on it.
6. Stir in the heavy cream and thyme, heating through but not boiling. Tip: Adding cream off the heat prevents curdling.
7. Season with salt and pepper, adjusting to your liking but remember, the seafood stock is already flavorful.

Now, the chowder should be creamy with chunks of tender seafood and potatoes in every bite. Serve it with a side of crusty bread for dipping, or for a twist, top with a sprinkle of crispy bacon or fresh herbs to elevate the flavors even further.

Mexican Shrimp Soup

Unlock the vibrant flavors of the coast with this Mexican Shrimp Soup, a dish that combines simplicity with bold tastes, perfect for any home cook looking to expand their culinary horizons.

Ingredients

• 1 lb of medium shrimp, peeled and deveined
• 2 tbsp of olive oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 bell pepper, diced
• 1 can (14.5 oz) of diced tomatoes
• 4 cups of chicken broth
• 1 cup of corn kernels
• 1 lime, juiced
• A handful of cilantro, chopped
• Salt and pepper to season

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and garlic, sautéing until the onion is translucent, about 3 minutes.
3. Toss in the bell pepper, cooking for another 2 minutes until slightly softened.
4. Pour in the diced tomatoes and chicken broth, bringing the mixture to a gentle boil.
5. Reduce the heat to low, simmering for 10 minutes to meld the flavors together.
6. Add the shrimp and corn, cooking until the shrimp are pink and opaque, about 3 minutes.
7. Squeeze in the lime juice and sprinkle the cilantro, stirring gently to combine.
8. Season with salt and pepper, adjusting to your liking.

The soup boasts a delightful contrast between the tender shrimp and the crisp vegetables, all swimming in a broth that’s both tangy and rich. Serve it with a side of warm tortillas or over a bed of rice for a heartier meal.

Japanese Miso Soup with Seafood

This comforting bowl of Japanese Miso Soup with Seafood is a perfect blend of umami flavors and tender seafood, ideal for a cozy night in or a light lunch. Today, we’ll walk through how to make this traditional dish with a seafood twist, ensuring even beginners can follow along with ease.

Ingredients

• 4 cups of dashi stock (you can use instant dashi for convenience)
• 3 tablespoons of miso paste (white or red, depending on your preference)
• a handful of mixed seafood (think shrimp, scallops, and a couple of mussels)
• a splash of soy sauce
• 1 green onion, thinly sliced
• a small handful of wakame seaweed
• 1 block of silken tofu, cubed

Instructions

1. Start by heating the dashi stock in a medium pot over medium heat until it just begins to simmer, about 5 minutes. Tip: Don’t let it boil to keep the flavors delicate.
2. While the stock heats, dissolve the miso paste in a small bowl with a ladleful of the warm dashi to prevent clumping. Tip: This step ensures your soup is smooth and evenly flavored.
3. Add the mixed seafood to the pot and cook for about 3 minutes, or until the shrimp turn pink and the scallops are opaque. Tip: Overcooking seafood makes it tough, so keep an eye on the clock.
4. Stir in the dissolved miso paste, soy sauce, and wakame seaweed, letting the soup simmer gently for another 2 minutes to meld the flavors.
5. Finally, add the cubed tofu and green onions, heating just until the tofu is warm, about 1 minute.

Now, your Japanese Miso Soup with Seafood is ready to enjoy. The silky tofu and tender seafood swim in a deeply savory broth, with the wakame adding a slight chew. Serve it with a side of steamed rice for a fulfilling meal that warms the soul.

Vietnamese Canh Chua Ca

Hailing from the vibrant streets of Vietnam, Canh Chua Ca is a sour fish soup that’s as refreshing as it is flavorful, perfect for those who love a dish with a bit of tang and a whole lot of heart. Here’s how to bring this Vietnamese classic to your kitchen.

Ingredients

– A couple of tilapia fillets (about 1 lb)
– 4 cups of water
– A splash of tamarind paste (about 2 tbsp)
– A handful of cherry tomatoes, halved
– A couple of okra, sliced
– A sprinkle of sugar (about 1 tbsp)
– A dash of fish sauce (about 1 tbsp)
– A few sprigs of cilantro, chopped
– A pinch of salt
– A couple of garlic cloves, minced
– A slice or two of pineapple, chopped

Instructions

1. In a pot, bring 4 cups of water to a boil over medium-high heat.
2. Add the tilapia fillets to the boiling water and let them cook for about 5 minutes, or until they’re just done. Tip: Don’t overcook the fish to keep it tender.
3. Stir in the tamarind paste, sugar, and fish sauce, adjusting the amounts to get the perfect balance of sweet and sour.
4. Toss in the cherry tomatoes, okra, and pineapple, cooking for another 3 minutes until the vegetables are just tender. Tip: The okra should still have a bit of crunch.
5. Add the minced garlic and a pinch of salt, stirring well to combine all the flavors.
6. Garnish with chopped cilantro before serving. Tip: For an extra burst of flavor, add a squeeze of lime juice right before eating.
You’ll love the symphony of flavors in this dish – the sourness of the tamarind, the sweetness of the pineapple, and the freshness of the cilantro all come together beautifully. Serve it with a side of steamed rice for a complete meal that’s sure to impress.

Italian Cioppino

Let’s dive into making Italian Cioppino, a hearty seafood stew that’s as fun to make as it is to eat. This dish is perfect for those who love a bit of adventure in their cooking, combining simple ingredients into something truly spectacular.

Ingredients

• a couple of tablespoons of olive oil
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• a splash of white wine
• 1 can (28 oz) of crushed tomatoes
• 2 cups of fish stock
• a pinch of red pepper flakes
• 1 lb of mixed seafood (like shrimp, scallops, and mussels)
• a handful of fresh parsley, chopped
• salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add the onion and garlic, cooking until they’re soft and fragrant, about 5 minutes.
3. Pour in the white wine, letting it simmer for a minute to cook off the alcohol.
4. Stir in the crushed tomatoes, fish stock, and red pepper flakes, bringing the mixture to a gentle boil.
5. Reduce the heat to low and let it simmer for 20 minutes to meld the flavors together.
6. Add the mixed seafood, covering the pot to let everything cook through, about 5-7 minutes.
7. Finish by stirring in the fresh parsley and adjusting the salt if needed.

Best enjoyed right out of the pot, this Cioppino boasts a rich, tomato-based broth that’s perfectly balanced with the freshness of the sea. Serve it with a crusty loaf of bread to soak up every last drop of that delicious broth.

Cajun Seafood Gumbo

First, let’s dive into the heart of Southern cooking with a dish that’s as vibrant as the culture it comes from. Cajun Seafood Gumbo is a flavorful journey, combining the richness of the sea with the bold spices of Louisiana. Perfect for beginners, this recipe breaks down the process into manageable steps, ensuring a delicious outcome every time.

Ingredients

• 1/2 cup of vegetable oil
• 1/2 cup of all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves of garlic, minced
• 4 cups of chicken stock
• 1 can (14.5 oz) of diced tomatoes
• 1 tbsp of Cajun seasoning
• 1 lb of shrimp, peeled and deveined
• 1/2 lb of crab meat
• 1/2 lb of andouille sausage, sliced
• A couple of bay leaves
• A splash of hot sauce
• Salt to taste

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Tip: The oil should shimmer but not smoke.
2. Whisk in the flour to create a roux, stirring constantly for about 20 minutes until it turns a dark chocolate color. Tip: Patience is key here; don’t rush the roux.
3. Add the onion, bell pepper, celery, and garlic to the pot, cooking until softened, about 5 minutes.
4. Pour in the chicken stock and diced tomatoes, stirring to combine with the roux and vegetables.
5. Stir in the Cajun seasoning, bay leaves, and a splash of hot sauce. Bring to a simmer.
6. Add the andouille sausage, simmering for another 10 minutes to let the flavors meld.
7. Gently fold in the shrimp and crab meat, cooking until the shrimp turn pink, about 5 minutes. Tip: Overcooking the seafood can make it tough, so keep an eye on it.
8. Remove the bay leaves and adjust the seasoning with salt if needed.

This gumbo boasts a thick, velvety texture with layers of spicy, smoky, and savory flavors. Try serving it over a bed of steamed rice or with a side of crusty bread to soak up every last drop.

Korean Spicy Seafood Stew

This Korean Spicy Seafood Stew is a vibrant, flavorful dish that’s perfect for warming up on a chilly evening. Let’s dive into making this comforting stew with a kick.

Ingredients

• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 small onion, sliced
• 1 cup kimchi, chopped
• 2 cups chicken broth
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 lb mixed seafood (shrimp, squid, mussels)
• 1/2 block firm tofu, cubed
• 2 green onions, chopped
• A splash of sesame oil
• A couple of sesame seeds for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and sliced onion, sautéing until the onion turns translucent, about 2 minutes.
2. Stir in the chopped kimchi and cook for another 2 minutes to slightly caramelize it, enhancing its flavor.
3. Pour in the chicken broth, then add the gochujang, soy sauce, and sugar. Stir well to dissolve the gochujang completely.
4. Bring the broth to a gentle boil, then reduce the heat to simmer for 5 minutes, allowing the flavors to meld together.
5. Add the mixed seafood and cubed tofu to the pot. Simmer for about 5 minutes, or until the seafood is just cooked through.
6. Finish with a splash of sesame oil and sprinkle the chopped green onions and sesame seeds on top before serving.

For an extra touch, serve this stew with a side of steamed rice to balance the heat. The combination of tender seafood, soft tofu, and the rich, spicy broth makes every spoonful a delight.

Greek Kakavia

Venturing into the heart of Greek cuisine, let’s tackle the comforting and rustic Kakavia, a fisherman’s soup that’s as nourishing as it is flavorful. This dish is a celebration of the sea, simmered to perfection with a medley of vegetables and the freshest catch you can find.

Ingredients

• A couple of tablespoons of olive oil
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 large potato, cubed
• A splash of white wine
• 4 cups of fish stock
• 1 pound of mixed fresh fish fillets, cut into chunks
• A handful of fresh parsley, chopped
• Salt and pepper, just enough to season

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add the onion, garlic, carrots, and celery, sautéing until the onion turns translucent, about 5 minutes.
3. Toss in the potato cubes, stirring them around to get a light coat of oil.
4. Pour in the white wine, letting it bubble away for a minute to cook off the alcohol.
5. Tip in the fish stock, bringing the mixture to a gentle boil before reducing the heat to a simmer. Let it cook until the potatoes are tender, about 15 minutes.
6. Gently add the fish chunks, simmering until they’re just cooked through, roughly 5 minutes. Be careful not to overcook the fish.
7. Sprinkle in the parsley, seasoning with salt and pepper to your liking.

Out of the pot, this Kakavia boasts a light yet hearty broth, with tender chunks of fish and vegetables that melt in your mouth. Serve it with a crusty loaf of bread to soak up every last drop, or garnish with a lemon wedge for a zesty twist.

Chinese Hot and Sour Seafood Soup

Some days call for a bowl of something that’s both comforting and exciting, and this Chinese Hot and Sour Seafood Soup hits all the right notes. Let’s dive into making this vibrant dish that balances spicy, sour, and savory flavors perfectly.

Ingredients

• 4 cups of chicken broth
• a splash of soy sauce
• a couple of tablespoons of rice vinegar
• a teaspoon of sesame oil
• a pinch of white pepper
• a handful of mushrooms, sliced
• a couple of cloves of garlic, minced
• a thumb-sized piece of ginger, grated
• a pound of mixed seafood (shrimp, scallops, and squid work great)
• a tablespoon of cornstarch mixed with a tablespoon of water
• an egg, lightly beaten
• a handful of green onions, chopped

Instructions

1. In a large pot, bring the chicken broth to a boil over medium-high heat.
2. Add the soy sauce, rice vinegar, sesame oil, and white pepper to the broth. Stir well to combine.
3. Toss in the mushrooms, garlic, and ginger. Let the soup simmer for about 5 minutes, allowing the flavors to meld.
4. Gently add the mixed seafood to the pot. Cook for another 3-4 minutes, just until the seafood is opaque and cooked through.
5. Slowly drizzle in the cornstarch mixture, stirring constantly to thicken the soup slightly.
6. Turn off the heat and slowly pour in the beaten egg in a thin stream, stirring gently to create silky ribbons.
7. Finish by sprinkling the chopped green onions on top for a fresh, colorful garnish.

Ultimate comfort in a bowl, this soup boasts a delightful contrast of textures—tender seafood, silky egg, and crunchy green onions. Serve it steaming hot with a side of crispy wonton strips for an extra crunch.

Brazilian Moqueca

Welcome to the vibrant world of Brazilian cuisine with Moqueca, a hearty fish stew that’s as colorful as it is flavorful. This dish combines the freshness of the sea with the richness of coconut milk, creating a comforting meal that’s perfect for any day of the week.

Ingredients

• 1.5 lbs of firm white fish, cut into chunks
• A couple of limes, juiced
• A splash of olive oil
• 1 onion, thinly sliced
• 1 bell pepper, sliced
• 2 cloves of garlic, minced
• A pinch of salt
• 1 can (13.5 oz) of coconut milk
• 1 cup of fish or vegetable broth
• 1 bunch of cilantro, chopped
• 1 tomato, sliced

Instructions

1. Marinate the fish chunks in lime juice for about 15 minutes to tenderize and add a zesty flavor.
2. Heat a splash of olive oil in a large pot over medium heat. Add the onion, bell pepper, and a pinch of salt, sautéing until they’re soft and the onion is translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Pour in the coconut milk and broth, bringing the mixture to a gentle simmer. Let it cook for about 5 minutes to meld the flavors together.
5. Add the marinated fish to the pot, along with the lime juice. Simmer gently for another 10 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Garnish with chopped cilantro and tomato slices before serving. Tip: For an extra kick, add a diced chili pepper with the garlic.
7. Serve the Moqueca hot over steamed rice or with crusty bread to soak up the delicious broth. Tip: Letting the stew sit for a few minutes before serving allows the flavors to deepen even more.

The Moqueca should have a creamy texture from the coconut milk, with the fish being tender and flaky. The lime and cilantro add a fresh brightness that balances the richness, making every spoonful a delight. For a festive touch, serve it in a traditional clay pot to keep it warm and add an authentic Brazilian flair to your table.

Spanish Seafood Fideua

Here’s how to whip up a delicious Spanish Seafood Fideua that’s sure to impress. This dish is a fantastic way to bring the flavors of the Mediterranean right to your kitchen, with a methodical approach that ensures success even for beginners.

Ingredients

• 2 cups of fideua noodles
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 1 tomato, grated
• A pinch of saffron threads
• 4 cups of seafood stock
• 1 lb of mixed seafood (like shrimp, squid, and mussels)
• Salt to your liking
• A handful of parsley, chopped

Instructions

1. Heat a splash of olive oil in a large pan over medium heat.
2. Add the minced garlic and chopped onion, sautéing until they’re soft and golden, about 5 minutes.
3. Toss in the diced red bell pepper and grated tomato, cooking for another 5 minutes until everything’s nicely softened.
4. Stir in the fideua noodles, ensuring they’re well coated with the oil and vegetable mixture.
5. Dissolve the saffron threads in a bit of warm seafood stock before adding it to the pan along with the rest of the stock.
6. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for about 10 minutes, stirring occasionally to prevent sticking.
7. Add the mixed seafood to the pan, nestling it into the noodles. Cover and cook for another 5 minutes, or until the seafood is just done.
8. Season with salt to your liking and sprinkle with chopped parsley before serving.

Rich in flavors and textures, this Spanish Seafood Fideua offers a delightful combination of tender noodles and succulent seafood. Serve it straight from the pan for a rustic touch, or garnish with extra parsley and a wedge of lemon for a bit of brightness.

Moroccan Seafood Harira

Venturing into the heart of Moroccan cuisine, we find ourselves exploring the rich and aromatic Moroccan Seafood Harira, a dish that beautifully marries the bounty of the sea with the warmth of traditional spices. This recipe is a perfect introduction to Moroccan cooking, offering a step-by-step guide to creating this comforting soup.

Ingredients

• A couple of tablespoons of olive oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• A splash of white wine
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• A pinch of saffron threads
• 4 cups of fish stock
• 1 can (14.5 oz) of diced tomatoes
• 1 cup of cooked chickpeas
• 1 pound of mixed seafood (like shrimp, scallops, and white fish), cleaned
• A handful of fresh cilantro, chopped
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and minced garlic, sautéing until they’re soft and translucent, about 5 minutes.
3. Pour in a splash of white wine to deglaze the pot, scraping up any browned bits from the bottom.
4. Stir in the ground cumin, ground coriander, and saffron, cooking for another minute until fragrant.
5. Add the fish stock and diced tomatoes, bringing the mixture to a gentle boil.
6. Reduce the heat to low, simmering for 20 minutes to allow the flavors to meld.
7. Add the cooked chickpeas and mixed seafood, cooking until the seafood is just done, about 5 minutes. Tip: Overcooking the seafood can make it tough, so keep an eye on it.
8. Stir in the chopped cilantro and adjust the salt to your liking.
9. Remove from heat and let it sit for a couple of minutes before serving. Tip: This resting period allows the soup to thicken slightly.

Every spoonful of this Moroccan Seafood Harira offers a delightful mix of textures, from the tender seafood to the hearty chickpeas, all swimming in a richly spiced broth. Serve it with a side of crusty bread to soak up every last drop of flavor, or over a bed of couscous for a more substantial meal.

Filipino Sinigang na Hipon

Welcome to the comforting world of Filipino cuisine, where every dish tells a story of tradition and flavor. Today, we’re diving into the tangy and savory depths of a classic shrimp soup that’s as refreshing as it is hearty.

Ingredients

• 1 lb of fresh shrimp, heads on for extra flavor
• 8 cups of water
• 1 large onion, sliced
• 2 tomatoes, quartered
• 1 bunch of spinach or kang kong
• 1 radish, sliced
• 2 green chilies
• 1 packet of sinigang mix (tamarind soup base)
• A splash of fish sauce
• A couple of okra, trimmed

Instructions

1. In a large pot, bring the water to a boil over medium-high heat.
2. Add the onion and tomatoes to the boiling water, simmering for about 5 minutes until the tomatoes soften.
3. Stir in the sinigang mix until fully dissolved, then add the radish and okra. Let it cook for another 5 minutes.
4. Gently add the shrimp to the pot, cooking until they turn pink, about 3-4 minutes. Tip: Don’t overcook the shrimp to keep them tender.
5. Throw in the spinach or kang kong and green chilies, letting them wilt for about a minute. Tip: Adding the greens last preserves their color and nutrients.
6. Finish with a splash of fish sauce, adjusting according to your preference. Tip: Fish sauce is salty, so start with a little and add more if needed.

Here you have it, a bowl of sinigang na hipon that’s bursting with a perfect balance of sour and savory flavors. The shrimp are succulent, the vegetables are crisp-tender, and the broth is irresistibly tangy. Serve it steaming hot with a side of steamed rice for a truly satisfying meal.

Conclusion

We hope this roundup of 18 hearty seafood soup recipes inspires your next kitchen adventure! From cozy classics to bold new flavors, there’s something for every home cook to love. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest boards for easy access. Happy cooking!