Seafood Soup

0.15 Prep1:40 Cook / Serves: 8


  • 2 pounds fish assorted
  • 1 cup celery diced
  • 1 cup onions diced
  • 1 cup carrots diced
  • 2 cup potatoes diced
  • 1 cup zucchini diced
  • 1 cup corn kernels
  • 2 cups plum tomatoes or crushed tomatoes
  • 2 quarts chicken stock
  • 1 tbsp old bay
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 tbsp fresh thyme fine chop


  • In a large pot over medium-high heat add the olive oil, celery, onions and carrots. Saute for 3-4 minutes then add the rest of the vegetables except for the tomatoes. Continue to cook the veggies over medium heat for 5 – 10 minutes.  Reduce the heat to low and let the veggies cook for 10-15 more.
  • After the vegetables have cooked, add the stock, tomatoes and seasonings to the pot. Bring to a boil, then reduce the heat to low and let the soup simmer for 30 minutes.
  •  Add the seafood to the pot and continue to simmer for 30 minutes to an hour. Reseason to taste with sea salt and black pepper if needed.
  • Garnish soup with chopped parsley and serve with your favorite crusty bread.

I have found that using chicken stock instead of fish stock gives seafood soups a more palatable flavor. Seafood stocks tend to have a softer taste and a more pronounced seafood flavor. Chicken stock adds a sharper flavor while balancing the overall seafood taste, making it milder allowing the seafood to stand out more than just blend in.

Recipe: Denis Littley