Seafood Soup

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Seafood Soup

Seafood soup, in its various forms, has origins rooted in many coastal cultures worldwide. Its creation was often influenced by the abundance of seafood available to communities living near the sea and their culinary traditions. Here are a few notable origins and types of seafood soup:

  1. Bouillabaisse (France):This famous seafood soup originated in the Mediterranean port city of Marseille. Fishermen created it as a way to use unsold or less desirable fish by simmering them with aromatic herbs, garlic, olive oil, and tomatoes.
  2. Cioppino (Italy/USA):Cioppino is an Italian-American seafood stew that originated in San Francisco, brought by Italian immigrants. It incorporates a mix of shellfish, fish, tomatoes, and wine, reflecting Mediterranean cooking traditions.
  3. Tom Yum Talay (Thailand):A spicy and sour seafood soup, Tom Yum Talay is a staple of Thai cuisine, featuring shrimp, squid, or fish flavored with lemongrass, lime leaves, galangal, and chili.
  4. Sinigang (Philippines):This Filipino sour soup often uses seafood like shrimp or fish and is flavored with tamarind or other souring agents, creating a tangy and savory dish.
  5. Gumbo (United States):A famous dish from Louisiana, gumbo often includes seafood like shrimp or crab, along with a roux base, okra, and spices influenced by African, French, and Creole cuisines.
  6. Caldo de Mariscos (Mexico):This traditional Mexican seafood soup includes a mix of shrimp, crab, or fish and is flavored with tomatoes, chili, and herbs.

Seafood soup reflects the blending of local ingredients and cultural influences, making it a beloved dish in many culinary traditions worldwide.

Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 red bell pepper, diced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp chili flakes(optional)
  • 1 can (14 oz) diced tomatoes
  • 4 cups fish or seafood stock(or chicken stock)
  • 1 cup white wine(optional)
  • 1 lb mixed seafood(shrimp, scallops, mussels, fish fillets, cleaned and cut into bite-sized pieces)
  • 1/2 cup heavy cream(optional)
  • Sea salt and pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Crusty bread, for serving

Instructions:

  1. Sauté Aromatics
    Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, celery, and red bell pepper. Cook for 5-7 minutes until softened.
  2. Season the Base
    Stir in smoked paprika, thyme, and chili flakes. Cook for 1 minute to release the flavors.
  3. Add Liquids
    Add the diced tomatoes, stock, and wine (if using). Bring to a boil, then reduce heat to a simmer. Let it cook for 15 minutes to blend flavors.
  4. Cook Seafood
    Add the mixed seafood to the pot. Simmer for 5-7 minutes or until the seafood is just cooked through (fish flakes easily, shrimp turns pink, etc.).
  5. Optional Creamy Touch
    Stir in heavy cream if you prefer a creamy soup. Adjust seasoning with sea salt and pepper.
  6. Serve and Garnish
    Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread on the side.

Enjoy your flavorful seafood soup!

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good soup and seafood pages.

Seafood Soup