25+ Easy and Delicious Seafood Soup Recipes for Every Season

Seafood soups have a special place in the world of comfort food.

From the delicate sweetness of shrimp and lobster to the hearty textures of clams and mussels, these soups bring the best of the ocean to your table.

Whether you prefer creamy chowders, spicy broths, or tangy tomato-based soups, there’s a seafood recipe for everyone to enjoy.

The versatility of seafood allows you to experiment with a range of ingredients and flavors, creating the perfect soup for any occasion.

In this blog post, we’ve gathered 25+ seafood soup recipes that will take you on a culinary journey across different styles and cultures.

From light and healthy soups to rich, creamy chowders, we’ve got a variety of delicious options to choose from.

Whether you’re a seafood lover or looking to try something new, these recipes will leave you craving more!

25+ Easy and Delicious Seafood Soup Recipes for Every Season

Seafood soups offer endless possibilities, each recipe bringing its own unique combination of fresh ingredients, rich flavors, and textures.

Whether you’re cooking for a cozy family dinner, hosting a gathering, or just craving something comforting, these 25+ seafood soup recipes will surely satisfy every palate.

The variety of ingredients—from tender fish fillets and succulent shrimp to delicate shellfish and hearty vegetables—means that there’s a perfect seafood soup for every taste.

So, get ready to dive into these ocean-inspired bowls of goodness and savor the fresh flavors of the sea in the comfort of your own kitchen.

Creamy Lobster Bisque

This rich and velvety lobster bisque is perfect for a special dinner or a cozy night in. With its combination of tender lobster meat, a hint of sherry, and a creamy base, it’s a luxurious dish that’s surprisingly simple to make.

Ingredients:

• 2 lobster tails, cooked and chopped
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup tomato paste
• 1/4 cup all-purpose flour
• 2 cups seafood stock
• 1 cup heavy cream
• 1/4 cup dry sherry
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Start by cooking the lobster tails in boiling water for about 5-7 minutes. Once done, remove the meat and chop it into small pieces. Set aside.
2. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until they are soft and fragrant, about 3-4 minutes.
3. Stir in the tomato paste and cook for another 2 minutes. Then add the flour and cook, stirring constantly for 1 minute to form a roux.
4. Gradually add the seafood stock, whisking constantly to prevent lumps. Once smooth, bring to a simmer for about 10 minutes.
5. Pour in the heavy cream and sherry, stirring until well combined. Let the soup simmer for an additional 5-7 minutes, then season with salt and pepper.
6. Gently stir in the chopped lobster meat and cook for another 2 minutes until heated through.
7. Ladle the soup into bowls and garnish with fresh parsley.

This creamy lobster bisque is the epitome of indulgence. The sweetness of the lobster pairs perfectly with the savory, rich base, while the touch of sherry adds a delightful depth of flavor. Serve this dish as a starter to impress your guests or as a comforting main on a chilly evening. It’s a recipe that can turn any meal into an occasion, showcasing the best of seafood in a smooth and satisfying way.

Spicy Seafood Chowder

This bold and hearty seafood chowder combines shrimp, scallops, and white fish with a spicy kick from jalapeños and a rich, creamy broth. It’s a perfect dish for those who enjoy a little heat with their seafood!

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops, chopped
• 1/2 pound white fish fillets (cod or haddock), chopped
• 2 medium potatoes, peeled and diced
• 4 cups chicken or seafood stock
• 2 cups heavy cream
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for about 3-4 minutes until soft and fragrant.
2. Stir in the chopped jalapeño and cook for an additional minute.
3. Add the shrimp, scallops, and white fish to the pot, cooking for 4-5 minutes until they just begin to turn opaque.
4. Add the diced potatoes and stir in the chicken or seafood stock. Bring the mixture to a boil, then reduce to a simmer. Cook for about 15 minutes until the potatoes are tender.
5. Stir in the heavy cream, smoked paprika, and chili powder. Simmer for another 5-7 minutes, letting the flavors meld together.
6. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This spicy seafood chowder offers a satisfying balance of creamy texture and bold flavors. The variety of seafood adds depth, while the potatoes make it hearty enough for a full meal. The spicy kick from the jalapeños elevates the dish, making it perfect for those who love a little heat. It’s a great choice for a comforting yet exciting meal on a cool day.

Thai Coconut Seafood Soup

A vibrant and aromatic soup, this Thai-inspired coconut seafood soup brings together the delicate flavors of shrimp, mussels, and fish in a fragrant, tangy broth made with coconut milk, lime, and herbs. Perfect for those who crave something both light and flavorful!

Ingredients:

• 1 tablespoon vegetable oil
• 1 stalk lemongrass, smashed and cut into 4-inch pieces
• 4 kaffir lime leaves, torn
• 2-inch piece of ginger, sliced
• 1-2 red Thai bird’s eye chilies, smashed (optional)
• 1 can (14 oz) coconut milk
• 2 cups seafood stock
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound mussels, cleaned
• 1/2 pound white fish fillets, chopped
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the lemongrass, lime leaves, ginger, and chilies, and cook for about 3 minutes until fragrant.
2. Add the coconut milk and seafood stock to the pot, stirring to combine. Bring the mixture to a simmer and cook for 10 minutes to infuse the flavors.
3. Add the shrimp, mussels, and white fish to the pot, cooking until the shrimp turns pink and the mussels open, about 5-7 minutes.
4. Stir in the fish sauce and lime juice. Taste and adjust seasoning with additional fish sauce or lime juice as desired.
5. Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side.

This Thai coconut seafood soup is the perfect combination of tropical flavors and comforting warmth. The coconut milk gives the broth a creamy richness, while the kaffir lime and lemongrass provide an aromatic brightness. With a touch of heat from the bird’s eye chilies, this soup is a beautiful balance of creamy, tangy, and spicy flavors, making it an exciting dish to serve for any occasion.

Mediterranean Fish Soup

This Mediterranean fish soup is light, yet satisfying, and packed with the fresh flavors of the Mediterranean coast. With tender white fish, tomatoes, olives, and a touch of saffron, it’s a comforting yet vibrant dish that’s sure to impress.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can (14 oz) diced tomatoes
• 4 cups fish stock
• 1/2 pound white fish fillets (such as cod or bass), chopped into chunks
• 1/4 cup Kalamata olives, sliced
• 1/4 teaspoon saffron threads (optional)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery, and cook until the vegetables soften, about 5 minutes.
2. Stir in the diced tomatoes, fish stock, olives, saffron, and oregano. Bring the mixture to a simmer and cook for about 10 minutes to allow the flavors to meld.
3. Add the chopped fish fillets to the pot and simmer for another 5-7 minutes, until the fish is cooked through.
4. Season with salt and pepper to taste, and garnish with fresh parsley.
5. Serve the soup with lemon wedges on the side.

This Mediterranean fish soup brings together the fresh and vibrant ingredients that are the hallmark of Mediterranean cuisine. The addition of olives and saffron enhances the flavors, giving the broth a Mediterranean flair. It’s a healthy, hearty soup that’s full of depth and perfect for enjoying with a slice of crusty bread to soak up the delicious broth.

New England Clam Chowder

A classic and beloved soup, New England clam chowder is known for its rich, creamy base and hearty chunks of tender clams. It’s the perfect comfort food, ideal for chilly evenings or a hearty meal to share with loved ones.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 2 cups clam juice or seafood stock
• 1 cup heavy cream
• 2 cups milk
• 1 pound fresh clams, shucked and chopped (or canned clams)
• 2 teaspoons fresh thyme, chopped
• Salt and pepper to taste
• Fresh parsley for garnish
• Crumbled bacon for garnish (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, and cook until soft, about 5 minutes.
2. Stir in the diced potatoes and clam juice (or seafood stock). Bring to a simmer and cook for 10-15 minutes, until the potatoes are tender.
3. Reduce the heat and add the heavy cream, milk, and chopped clams. Stir to combine, and let the soup simmer for an additional 5-7 minutes to allow the flavors to meld together.
4. Season with thyme, salt, and pepper to taste. Garnish with fresh parsley and crumbled bacon if desired.
5. Serve the chowder hot with crackers or a slice of fresh bread.

New England clam chowder is the epitome of comfort food with its creamy texture and satisfying flavors. The combination of tender clams and soft potatoes in a rich, dairy-based broth makes each spoonful indulgent. Topped with bacon and parsley, it’s a classic dish that brings a little taste of New England right to your table.

Thai Spicy Shrimp Soup (Tom Yum Goong)

A tangy, spicy, and aromatic soup, Tom Yum Goong is one of Thailand’s most famous dishes. Made with shrimp, fresh herbs, and a bold, tangy broth, it’s the perfect balance of heat, sourness, and savory goodness.

Ingredients:

• 1 tablespoon vegetable oil
• 3-4 kaffir lime leaves, torn
• 2 stalks lemongrass, smashed and cut into pieces
• 3-4 slices galangal (or ginger if unavailable)
• 2-3 Thai bird’s eye chilies, smashed (adjust for desired spice level)
• 4 cups water or chicken broth
• 1/2 pound shrimp, peeled and deveined
• 1 cup mushrooms, sliced
• 2 tomatoes, quartered
• 1 onion, sliced
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 1 teaspoon sugar
• Fresh cilantro for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the kaffir lime leaves, lemongrass, galangal, and bird’s eye chilies. Sauté for a few minutes to release the fragrance of the herbs.
2. Add the water or chicken broth to the pot and bring it to a boil. Let the broth simmer for about 10 minutes to allow the flavors to infuse.
3. Stir in the shrimp, mushrooms, tomatoes, and onion. Cook for 3-5 minutes, or until the shrimp turns pink and the vegetables are tender.
4. Season the soup with fish sauce, lime juice, and sugar, balancing the flavors to your taste.
5. Remove from heat and discard the lemongrass, lime leaves, and galangal slices. Garnish with fresh cilantro.
6. Serve the soup hot, with extra lime wedges if desired.

Tom Yum Goong is a flavorful, aromatic soup that packs a punch. Its balance of sour, salty, sweet, and spicy flavors makes it a beloved dish in Thai cuisine. The shrimp and mushrooms add heartiness to the soup, while the fresh herbs create a wonderfully aromatic experience. This soup is perfect for those who love a little heat and are craving something bold and refreshing.

Crab and Corn Chowder

This creamy crab and corn chowder is a delightful twist on the classic corn chowder, with sweet crab meat adding richness and flavor. The perfect comfort food for any season, this soup is hearty, flavorful, and easy to prepare.

Ingredients:

• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 cup fresh or frozen corn kernels
• 4 cups seafood or chicken stock
• 1 cup heavy cream
• 1/2 pound crab meat (lump or claw)
• 1 teaspoon thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté for about 5 minutes, until softened and fragrant.
2. Stir in the diced potatoes, corn, and seafood or chicken stock. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
3. Add the heavy cream, crab meat, thyme, and paprika to the pot. Stir to combine and let the chowder simmer for another 5-7 minutes, allowing the flavors to meld together.
4. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This crab and corn chowder is rich and satisfying, with a smooth and creamy texture. The sweetness of the corn pairs perfectly with the delicate crab meat, creating a comforting soup that’s perfect for both casual dinners and more formal occasions. Its balance of flavors and creamy consistency make it an irresistible dish to enjoy year-round.

Fish Taco Soup

A fun and flavorful twist on the classic fish tacos, this fish taco soup combines the fresh ingredients of a taco in a warm, hearty broth. With chunks of fish, black beans, and corn, it’s a satisfying and light soup that brings the flavors of a taco right into a bowl.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 4 cups fish stock or water
• 1/2 pound white fish fillets (such as tilapia or cod), chopped into chunks
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh lime juice
• Tortilla strips or chips for garnish
• Fresh cilantro for garnish
• Crumbled queso fresco or shredded cheese (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and garlic and cook for about 5 minutes until softened.
2. Stir in the diced tomatoes, black beans, corn, fish stock, cumin, chili powder, and paprika. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to blend the flavors.
3. Add the chopped fish fillets to the soup and cook for another 5-7 minutes, until the fish is opaque and tender.
4. Season with salt, pepper, and fresh lime juice to taste.
5. Ladle the soup into bowls and garnish with tortilla strips, fresh cilantro, and crumbled queso fresco or cheese if desired.

Fish taco soup is a light yet flavorful dish that combines the bright, zesty flavors of a fish taco into a comforting, savory soup. The fish adds a delicate texture, while the beans and corn provide heartiness, making it a well-rounded meal. This soup is perfect for anyone who loves the fresh, bold flavors of tacos but wants a warming, comforting alternative.

Shrimp and Spinach Soup

This healthy and vibrant shrimp and spinach soup is a delicious and nutrient-packed dish. The shrimp adds a savory depth to the soup, while the spinach provides a burst of freshness, making it both satisfying and refreshing at the same time.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 4 cups chicken or vegetable stock
• 1/2 pound shrimp, peeled and deveined
• 3 cups fresh spinach leaves, roughly chopped
• 1/2 cup coconut milk (optional for creaminess)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Lemon wedges for serving
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red pepper flakes, cooking for about 3-4 minutes until the onion becomes soft and fragrant.
2. Pour in the chicken or vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer and cook for 5 minutes.
3. Add the shrimp to the pot, cooking for 3-4 minutes, or until they turn pink and opaque.
4. Stir in the spinach leaves and cook until wilted, about 2 minutes.
5. If desired, add coconut milk to give the soup a creamy texture. Season with thyme, salt, and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley and a squeeze of lemon juice.

This shrimp and spinach soup is light, healthy, and packed with flavor. The combination of savory shrimp and vibrant spinach in a flavorful broth makes it both refreshing and filling. The optional coconut milk adds a lovely creaminess, making this soup a perfect choice for anyone seeking a light yet satisfying dish.

Coconut Curry Seafood Soup

A comforting and aromatic seafood soup, this coconut curry version brings together the creamy richness of coconut milk with the bold spices of curry. Filled with shrimp, mussels, and white fish, it’s a flavorful and warming dish perfect for any occasion.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste
• 1 can (14 oz) coconut milk
• 3 cups seafood stock
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound mussels, cleaned
• 1/2 pound white fish fillets (cod or haddock), chopped
• 1 tablespoon fish sauce
• 1 teaspoon lime juice
• 1 teaspoon brown sugar
• 1/2 teaspoon turmeric
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for about 5 minutes until softened and fragrant.
2. Stir in the red curry paste and cook for an additional 2 minutes.
3. Pour in the coconut milk and seafood stock, stirring to combine. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld together.
4. Add the shrimp, mussels, and white fish fillets to the pot. Simmer for 5-7 minutes, or until the seafood is cooked through.
5. Stir in the fish sauce, lime juice, brown sugar, and turmeric. Taste and adjust seasoning as needed.
6. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges.

This coconut curry seafood soup is a tantalizing blend of sweet, savory, and spicy flavors. The coconut milk brings a smooth richness, while the red curry paste and fish sauce add depth and complexity. The shrimp, mussels, and fish create a satisfying variety of textures, making this soup perfect for those who enjoy bold, exotic flavors in a warm and comforting dish.

Smoky Seafood Chowder

This smoky seafood chowder is a hearty and flavorful dish that combines the sweetness of seafood with a smoky depth of flavor from paprika and smoked salmon. Perfect for a cozy meal, this chowder will warm you up and leave you feeling satisfied.

Ingredients:

• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1/2 pound smoked salmon, chopped
• 1/2 pound white fish fillets (cod or haddock), chopped
• 4 cups seafood stock
• 1 cup heavy cream
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic and cook for 4-5 minutes, until softened and fragrant.
2. Add the diced potatoes to the pot and stir for 2 minutes. Then pour in the seafood stock and bring the soup to a boil. Reduce the heat and simmer for about 10 minutes until the potatoes are tender.
3. Add the smoked salmon, white fish, heavy cream, smoked paprika, and cayenne pepper (if using). Simmer for another 5-7 minutes, allowing the flavors to meld together.
4. Season with salt and pepper to taste, then ladle the chowder into bowls.
5. Garnish with fresh dill before serving.

This smoky seafood chowder is a rich, comforting dish with a deep, smoky flavor that comes from the smoked salmon and paprika. The creamy base and tender seafood combine for a satisfying, indulgent soup that’s perfect for chilly nights. The fresh dill adds a burst of freshness, rounding out the flavors beautifully.

Lobster and Sweet Corn Soup

This sweet and savory lobster and corn soup brings together the delicate sweetness of lobster with the rich, creamy texture of corn. It’s a luxurious, satisfying soup that feels like a special treat, perfect for occasions or cozy dinners at home.

Ingredients:

• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups fresh or frozen sweet corn kernels
• 4 cups chicken or seafood stock
• 1/2 pound lobster meat, cooked and chopped
• 1/2 cup heavy cream
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking until softened, about 4-5 minutes.
2. Stir in the corn and cook for another 2 minutes. Then add the chicken or seafood stock and bring the mixture to a boil. Reduce the heat and simmer for 10-15 minutes.
3. Using an immersion blender or regular blender, purée the soup until smooth. Return to the pot if needed.
4. Stir in the lobster meat, heavy cream, fresh thyme, and parsley. Let the soup simmer for another 5 minutes.
5. Season with salt and pepper to taste and serve hot with a squeeze of lemon.

This lobster and sweet corn soup is a delectable combination of rich and sweet flavors. The lobster adds a luxurious touch, while the corn brings a natural sweetness that’s balanced beautifully by the creamy texture. It’s the kind of soup that makes any meal feel special, with its elegant yet simple ingredients.

Spicy Tomato Seafood Soup

This spicy tomato seafood soup combines the rich, tangy flavor of tomatoes with a kick of heat from chili peppers and the depth of seafood. It’s a vibrant and satisfying dish that brings warmth and spice to your table with shrimp, mussels, and a medley of fresh vegetables.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 chili peppers, sliced (adjust to spice preference)
• 1 can (14.5 oz) diced tomatoes
• 4 cups seafood stock
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound mussels, cleaned
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish
• Lemon wedges for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, red bell pepper, and chili peppers, and cook for 5 minutes, until softened and fragrant.
2. Stir in the diced tomatoes and seafood stock, bringing the soup to a simmer. Let it cook for 10 minutes, allowing the flavors to combine.
3. Add the shrimp and mussels to the pot, simmering for another 5-7 minutes, or until the shrimp is pink and the mussels have opened.
4. Season with paprika, cumin, red pepper flakes (if using), salt, and pepper to taste.
5. Garnish with fresh basil and serve with lemon wedges.

This spicy tomato seafood soup is full of bold flavors with a perfect balance of spice and seafood sweetness. The combination of shrimp and mussels gives the soup a delightful texture, while the rich tomato base and kick of heat make it a truly comforting and satisfying dish. It’s perfect for those who enjoy a bit of spice in their meals and love the depth of seafood flavor.

Miso Seafood Soup

A Japanese-inspired seafood soup with a savory miso base, this dish brings a depth of umami flavor. With shrimp, scallops, and seaweed, it’s a comforting and nutritious bowl of goodness, perfect for warming you up on a cool day.

Ingredients:

• 1 tablespoon sesame oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 4 cups dashi stock (or vegetable stock)
• 2 tablespoons miso paste (white or red)
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops, cleaned and sliced
• 1/2 cup dried wakame seaweed (or fresh spinach as an alternative)
• 1/4 cup soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sesame seeds for garnish
• Green onions for garnish

Instructions:

1. Heat the sesame oil in a large pot over medium heat. Add the onion, garlic, and ginger, cooking for about 5 minutes until softened and aromatic.
2. Pour in the dashi stock and bring to a simmer. Stir in the miso paste until fully dissolved.
3. Add the shrimp, scallops, and wakame seaweed (or spinach) to the pot. Simmer for 5-7 minutes, until the seafood is cooked through and tender.
4. Stir in the soy sauce and rice vinegar, adjusting the seasoning to taste.
5. Garnish with sesame seeds and green onions before serving.

Miso seafood soup offers an incredible depth of flavor with the umami from the miso paste and the light, yet flavorful, seafood. The addition of wakame seaweed or spinach gives the soup a satisfying texture and a boost of nutrients. It’s a simple yet incredibly comforting dish that’s perfect for those who love the subtle and delicate flavors of Japanese cuisine.

Fish and Leek Soup

This simple and elegant fish and leek soup is light but full of flavor. The sweetness of leeks paired with delicate white fish creates a satisfying dish, while fresh herbs and a dash of lemon elevate the overall taste. It’s a wonderful choice for anyone looking for a healthy and flavorful seafood option.

Ingredients:

• 1 tablespoon olive oil
• 2 leeks, cleaned and sliced thinly
• 2 cloves garlic, minced
• 4 cups fish stock
• 1/2 pound white fish fillets (cod or halibut), cut into chunks
• 1 small potato, peeled and diced
• 1/2 cup fresh parsley, chopped
• 1 teaspoon thyme
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the leeks and garlic, cooking for 5-7 minutes until softened and fragrant.
2. Add the fish stock, potato, and thyme to the pot. Bring to a boil, then reduce the heat and simmer for 10-12 minutes, until the potatoes are tender.
3. Add the fish fillets and cook for 5-7 minutes, until the fish is cooked through and flakes easily.
4. Stir in the fresh parsley and lemon juice, and season with salt and pepper to taste.
5. Serve hot, garnished with additional parsley or a slice of lemon if desired.

Fish and leek soup is a delicate and refreshing dish that highlights the subtle flavors of fish and leeks. The potato adds creaminess and heartiness without being too heavy, making this soup perfect for those who prefer light yet satisfying meals. The fresh parsley and lemon provide a burst of freshness, making this a wonderful soup to enjoy any time of year.

Note: More recipes are coming soon!