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Hearty Seafood Soup with Shrimp, Mussels & White Fish

Hearty Seafood Soup with Shrimp, Mussels & White Fish

There is nothing more comforting than a warm bowl of Hearty Seafood Soup with Shrimp, Mussels, and White Fish simmering on the stove. This rich, tomato-based soup is packed with tender shrimp, flaky white fish, fresh mussels, and aromatic vegetables, all gently cooked in a flavorful broth infused with garlic, herbs, and a touch of paprika. Every spoonful is light yet satisfying, bringing together the fresh taste of the sea with the warmth of a homemade meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mediterranean, Seafood
Ingredients Method

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion finely diced
  • 2 celery stalks diced
  • 2 medium carrots diced
  • 4 garlic cloves minced
  • 1 tablespoon tomato paste
  • 1 28 oz / 800 g can crushed tomatoes
  • 4 cups seafood or fish stock
  • 1 cup water if needed
  • 1 teaspoon sweet paprika
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 12 oz 340 g large shrimp, peeled and deveined
  • 12 oz 340 g firm white fish (cod, haddock, or halibut), cut into bite-sized chunks
  • 1 lb 450 g fresh mussels, cleaned and debearded
  • 2 tablespoons fresh parsley chopped
  • Lemon wedges for serving
  • Crusty bread for serving (optional)

Method
 

  1. Heat the olive oil in a large Dutch oven over medium heat.
  2. Add the onion, celery, and carrots. Cook for 6–8 minutes until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Add the tomato paste and cook for 1 minute.
  5. Pour in the crushed tomatoes, seafood stock, and water if needed.
  6. Stir in the paprika, Italian seasoning, thyme, bay leaf, salt, and pepper.
  7. Bring to a gentle boil, then reduce the heat and simmer for 20 minutes.
  8. Add the white fish and cook for 4 minutes.
  9. Stir in the shrimp and mussels. Cover and cook for another 4–6 minutes, until the shrimp are pink, the fish flakes easily, and the mussels have opened. Discard any unopened mussels.
  10. Remove the bay leaf and adjust the seasoning with salt, pepper, and fresh lemon juice if desired.
  11. Garnish with chopped parsley and serve immediately with lemon wedges and warm crusty bread.