seafood soup recipe

This simple seafood soup recipe is intended to suit your tastes and can be made from a wide range of ingredients, including leftovers.

Simple Seafood Soup Recipe

olive oil

onion

fennel

garlic (diced)

dry white wine

fish stock

clam broth (optional)

bay leaf

4-5 allspice berries (or 1/4 teaspoon ground allspice)

saffron threads (about 20, crushed)

clams

whitefish,

wild-caught shrimp

heavy cream

TBSPs lemon juice (or more!)

Salt and pepper (to taste)

lemon juice

herbs (chopped)

paprika

Frontier seafood seasoning blend (or a similar one, like Old Bay)

Hot sauce of your choice

Heat olive oil over medium heat in a medium-sized stock pot. Saute onions and fennel for 5 minutes or until softened. Add garlic and saute for 1-2 minutes.

Add white wine, raise the heat and simmer for several minutes until reduced slightly.

Add fish stock, optional clam broth, bay leaf, allspice, and saffron and bring to a gentle simmer. Simmer for 10 minutes with the lid on.

Add clams, cover, and simmer until the shells open, about 5 to 7 minutes.

Add whitefish and shrimp and simmer for about 5 minutes or until fish and shrimp are cooked through.

Add 1 cup cream and stir in. Taste and add another ½ cup cream, if desired.

Add 2 TBSPs lemon juice. Taste and add more lemon juice, to taste.

Add the fresh herbs and stir in.

Salt and pepper, to taste.

Ladle into individual bowls and add additional optional seasonings, to taste.

This delicious crab bisque is wonderfully rich and flavorful and it will warm you from the inside out. Simple to make in one pot, it&#039;s a hearty dish the whole family will love!

Crab Bisque

unsalted butter

sweet onion, diced (about 1 cup)

celery stalk, diced (about 1/2 cup)

garlic (chopped, about 4 small cloves)

Tablespoon all-purpose flour

14.5 Oz can fire roasted tomatoes (undrained)

seafood stock

sherry cooking wine

bay leaves

bay seasoning

lb crab lump meat

chives (for garnish)

Melt butter in a large pot over medium heat. Add onion, celery, and garlic and sauté for about 10 minutes.

Stir in the flour and let it cook for a couple of minutes.

Add tomatoes, seafood stock, sherry wine, bay leaves, and old bay. Bring to simmer and allow to simmer for 15 minutes, stirring occasionally.

Remove bay leaves and blend the soup with an immersion blender or carefully blend in a blender until smooth.

Return pot to heat and Stir in heavy cream and add crab meat, Continue to heat for 3-5 minutes, until crab meat is heated through.

Serve in bowls and top with chives.

Thanks for the recipe. It was pretty good. It is very rich. This would probably be better with seafood stock vs. clam juice though. I only had clam juice on hand and because of my chronic pain acting up lately, I just didn't have the energy to prepare seafood stock. It ended up being more fishy than I would've liked. But I love seafood, so that didn't bother me enough to toss the whole thing out. IDK if I'd make it again, but it was still pretty good. Thanks again.

Seriously good. I am not going to spend a lot of money on ingredients unless I find it totally worth it and this was so worth it. Here is what made all the difference for me: MAKE YOUR OWN SEAFOOD BROTH. I used 3 cups broth and only used one cup of heavy cream (actually probably less). When I made my own broth, I used 1 spicy Serrano pepper and it deepened the flavor so nicely but the broth was not spicy. If you are really sensitive to spice you may disagree.

Having worked in restaurants for about 35 years, I have had the pleasure of dining very well over the years.  This recipe is fantastic! Exactly what I have been craving! I used shallots instead of onions but I stuck with the recipe otherwise. Yummy!!! Served it with grilled Muenster sandwiches and a Caesar salad and my husband devoured it all! Thank you for such a lovely recipe!

I was somewhat disappointed in this recipe. I followed the instructions to the letter. It was weak in flavor and the yield was small compared to the very expensive ingredients. I won’t be using this recipe again. Sorry!

Excellent! I used shrimp stock and added a few shrimp as well as the Dungeness crab. Instead of cream I used milk and it was still creamy and rich. Much better than some restaurant crab bisques. Definitely a bisque that I will make again. (We are fortunate to catch our own crab and shrimp in Southeast Alaska.)

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Simple Seafood Soup Recipe

Crab Bisque

Top 2 seafood soup recipe recipes from across the web

The most viewed seafood soup recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Seafood Soup Recipe

Crab Bisque

The most viewed seafood soup recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine