Seafood Soup

Soup is one of the easiest ways to prepare seafood—shrimp, squid, clams and mussels all simmer together in a flavorful broth, perfect for any time of year. One of our favorite seafood soups is a creamy coconut version packed with Thai flavors. Shrimp and scallops take just minutes to cook, so this soup comes together in a matter of minutes. Green curry paste, coconut milk and lots of fresh herbs transform a few key ingredients into a super flavorful, fragrant meal. Another F&W favorite is Daniel Boulud’s recipe for Brazilian-inspired moqueca, a seafood soup he makes with shrimp, mahimahi and squid. He marinates the fish in ginger and garlic, and makes shrimp stock with tomatoes, cilantro and hearts of palm. Get these recipes and more from F&W’s guide to seafood soup.

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Shrimp-and-Yuca 
Dumplings Soup


Lil Deb’s Oasis’ Hannah Black and Carla Perez-Gallardo developed this recipe in the style of Italian wedding soup, with meatballs and cooked greens in a savory broth. Their tropical version, made with collard greens and tender shrimp-and-yuca meatballs, is light but satisfying.
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Best Seafood Soup Recipes

Soup is one of the easiest ways to prepare seafood—shrimp, squid, clams and mussels all simmer together in a flavorful broth, perfect for any time of year. One of our favorite seafood soups is a creamy coconut version packed with Thai flavors. Shrimp and scallops take just minutes to cook, so this soup comes together in a matter of minutes. Green curry paste, coconut milk and lots of fresh herbs transform a few key ingredients into a super flavorful, fragrant meal. Another F&W favorite is Daniel Boulud’s recipe for Brazilian-inspired moqueca, a seafood soup he makes with shrimp, mahimahi and squid. He marinates the fish in ginger and garlic, and makes shrimp stock with tomatoes, cilantro and hearts of palm. Here, our best seafood soups and stews.
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Ligurian Seafood Soup

This gorgeous dish of layered shellfish and seafood is based on a recipe that sommelier Richard Betts found in a 1995 issue of F&W. He still has the original cooking-stained recipe, though the pot he makes it in is even older: a Dutch oven that's been in the Betts family since 1839. "It's pretty wild," he says. "Civil War meals were cooked in that pot!" Betts freely adapts the recipe to whatever looks best at the market, but he always follows the same formula: fish on the bottom, shellfish on the top. "It's so impressive," he says. "When you pull it out of the oven, people freak."    More Seafood Recipes  
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Hot-and-Sour Shrimp Soup

Growing up, Ming Tsai loved the flavors of traditional Chinese hot-and-sour soup, but he didn't like the heavy texture. This is his riff on that soup, with a much lighter and tangier broth.    More Chinese Recipes  
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Greek Fish Stew

"On the Greek island of Kalymnos, fishermen make a stew with shellfish, whole fish, lemon, onion and water," says Andrew Zimmern. "They eat it straight from the pot with their hands—no bowls. It tastes of sweat and iodine, but it is easily one of the best soups I've ever had. I make my version with halibut, throwing in mussels at the end."  Michael Psilakis: Defining Greek Food    More Seafood Recipes  
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Curried Coconut-Seafood Soup (Seafood Rassa)

Hemant Oberoi uses seafood from India's West Coast for this bouillabaisse-like rassa. A cross between a soup and a curry, the rassa is spiked with coconut milk and laden with mussels and shrimp. Steamed basmati rice or warm naan—or both—are key for sopping up the rich, thick broth.    More Indian Recipes  
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More Seafood Soup

Curried Mussel and Butternut Squash Soup

In the Middle Ages, Flemish cities were at the crossroads of the Northern spice routes, and brewers and cooks both took advantage of exotic spices. You'll see that influence in this curried soup. Plus: More Soup Recipes and Tips
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Chilean Seafood Soup

This recipe is an adaptation of the popular soup called caldillo de congrio, which is traditionally made with eel.    Amazing Seafood Recipes  
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