This warming, flavorful and easy fish and seafood soup is perfect for weekend dinners and so easy so vary and adjust. Use different types of fish and seafood to vary it, add vegetables you have in the fridge and adjust the heat and spices according to your taste.
My mom always made fish and seafood on Saturdays when I was little. During fall and winter we often had different versions of fish & seafood soups. It was aways one of my favorite dishes growing up. So eating fish and seafoods on Saturdays has always been a tradition for me, and it is a tradition that I intend on keeping alive and carrying it forward.
This fish and seafood soup is warming, has a lot of flavor but still has a fresh touch to it due to my secret ingredient that I love to add when making fish and seafood soups. The secret ingredients being orange juice and zest. It gives the soup such a lovely freshness and a bit of sweetness that I just find pairs wonderful with the chili, garlic and fennel. For this soup I used three different types of fish and seafood, but you can easily adapt according to what you like and can find in the store.
This soup is perfect to serve for a weekend dinner, or make a big batch and use the rest for meal prep or freeze it for those occasions when you want a delicious and healthy meal in no time.
Ingredients for this Fish & Seafood Soup:
- Olive oil
- Fresh red chili
- Canned crushed tomatoes
- Fish or vegetable stock cube
- Cod fillet
- Peeled shrimps
- Creme fraiche or Aioli
Other recipes you might like:
- Moule Mariniere with Garlic, Chili & Ginger
- Spicy Scallops with Brussel Sprouts & Shiitake
- Baked Cod with Chanterelles & Lingonberries
Fish & Seafood Soup
- 1 tsp Olive oil
- 2 Shallots finely diced
- 2 garlic cloves minced
- 1/2-1 Fresh red chili minced
- 1/4 Leek thinly sliced
- 1/2 Fennel finely diced
- 1 Carrot peeled and sliced
- 1 can Canned crushed tomatoes (good quality)
- 1/2 Stock cube (fish or vegetable)
- 1/2 Orange juiced
- 1/2 Orange zested
- 1 Cod fillet diced
- 500 g Mussels washed and rinsed
- 200 g Peeled shrimps
- Dill, to garnish
- 2 tbsp Creme fraiche or ailio (optional
- Salt, to taste
- Pepper, to taste
- Fry the shallots, garlic and red chili for a few minute until it starts to get golden brown.
- Add fennel, leek and carrot and fry for another few minutes.
- Add caned crushed tomatoes, stock cube, orange juice and zest to the pan and stir to combine.
- Taste to check the seasoning and add more salt, pepper, stock cube or orange juice if needed.
- Add in the diced cod and mussels for a few minutes with a lid, just until the mussles has opened. You dont want the fish to get dry or over cooked.
- Divide the bouillabaisse between two plates, garnish with peeled shrims, dill and creme fraiche or aioli (if using).