When it comes to a wholesome and satisfying meal, few dishes rival the comforting embrace of a well-made seafood soup. Brimming with oceanic flavors and a medley of your chosen succulent seafood, seafood soup is a culinary delight that warms the soul. Join me on this journey as we explore the tantalizing world of seafood soup, its rich history, and how to create this delectable dish in your own kitchen.
The Origin of Seafood Soup
Seafood soup has a rich and diverse history, deeply rooted in coastal communities around the world. From bouillabaisse in Marseille, chowder in New England, to Tom Yum in Thailand, seafood soup has evolved over centuries, incorporating regional ingredients and flavors.
The magic lies in the combination of fresh seafood, aromatic herbs, and a carefully crafted broth. This dish not only highlights the flavors of the sea but also celebrates the unique cultural traditions associated with it.
The base of this soup if chock full of nutritious and delicious bite sized vegetables. Dice onions, peeled carrots, celery, and a jalapeno into very small pieces. peel and chop a couple of red potatoes into 1/2 inch cubes and set aside.
Warm a pot on medium heat and melt some butter. Add all the chopped vegetables and sauce gently, covered. Cook for ten minutes before adding the potatoes. Season with salt, black pepper, and (optional) Vegeta. This adds a delicious kick of flavor.
Pour over vegetable broth, seafood broth, or even just water. The soup will have plenty of flavor on its own!
Bring the pot to a boil then turn the heat down to low and simmer gently until the potatoes are completely tender—about 15 minutes.
For this seafood soup, you can use an array of your preferred seafood such as clams, mussels, scallops, or white fish. Today I am using tilapia cut into bite size pieces to keep it simple.
Once the potatoes are tender, add the prepared seafood into the soup and simmer gently for 3-4 minutes or until the fish is cooked through.
If you prefer, you can finish off this soup with a little heavy cream to give it a creamy taste.
Serve seafood soup with a delicious carb to make a heartier meal—such as over rice or with crusty bread on the side.
Garnish the soup with cilantro or parsley and lemon juice for a fresh burst of flavor.
Time: 45 minutes
- 6 tbsp butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 stick of celery, diced
- 1 jalapeño, diced
- 2 tbsp minced garlic
- 2 red potatoes, peeled and diced
- Salt and pepper to taste
- 2 tbsp Vegeta seasoning
- 6 cups water or broth
- 5 tilapias, cut into 1/2 inch pieces
- Optional: 1/4 cup heavy cream
- Cilantro or parsley and lemon for garnish
- Melt butter in a large pot and onions, carrot, celery, jalapeño, and garlic. Season with salt and sauté gently for 10 minutes
- Add potatoes, black pepper, and Vegeta seasoning. Sauté for a minute before adding broth/water. Bring to a boil then turn heat down to low and simmer gently for 15 minutes or until the potatoes are tender
- Add fish and simmer for 3-4 minutes or until cooked through.
- Optional: finish with heavy cream. gamrish with cilantro or parsley and serve over rice or with crusty bread and a squeeze of lemon juice. Enjoy!
Seafood soup is a celebration of the ocean’s bounty, a harmonious blend of flavors that leaves you craving for more. Experiment with different seafood combinations and broth variations to create your signature seafood soup. So, gather your freshest catch and dive into the world of seafood soup, a delightful and nourishing dish that will leave you coming back for seconds.