Creamy Seafood Soup (Serves 4–6)
Ingredients
Seafood
½ lb (225 g) shrimp, peeled & deveined
½ lb (225 g) white fish (cod, haddock, or halibut), cut into chunks
½ cup scallops (optional but luxurious)
½ cup lump crab meat or clams (optional)
Soup Base
2 tbsp butter
1 tbsp olive oil
1 small onion, finely chopped
2 celery stalks, chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups seafood stock (or chicken stock)
1 cup heavy cream
1 cup whole milk
1 medium potato, peeled and diced (for body)
½ tsp salt (or to taste)
½ tsp black pepper
½ tsp paprika
¼ tsp Old Bay seasoning (optional but recommended)
1 tbsp fresh lemon juice
2 tbsp fresh parsley or dill, chopped
Instructions
Sauté aromatics
In a large pot, heat butter and olive oil over medium heat.
Add onion and celery; cook 4–5 minutes until soft.
Stir in garlic and cook 30 seconds until fragrant.
Build the base
Sprinkle flour over vegetables and stir well.
Cook 1 minute (do not brown).
Slowly whisk in seafood stock until smooth.
Add potatoes & simmer
Add diced potatoes, salt, pepper, paprika, and Old Bay.
Bring to a gentle simmer and cook 10–12 minutes, until potatoes are tender.
Add dairy
Stir in milk and cream.
Simmer gently 5 minutes (do not boil).
Cook the seafood
Add fish first and simmer 2 minutes.
Add shrimp, scallops, and crab/clams.
Cook 3–4 minutes, just until seafood is opaque and tender.
Finish
Stir in lemon juice and fresh herbs.
Taste and adjust seasoning.
Serving Suggestions
Serve with crusty bread or garlic toast
Garnish with extra herbs or a drizzle of cream
Add oyster crackers for a classic touch
Chef Tips for Extra Luxury
Replace half the milk with more cream for ultra-rich soup
Add a splash of dry white wine with the stock
Blend 1 cup of soup and stir back in for a silkier texture
Variations
New England–style: add corn kernels
Spicy: add cayenne or chili flakes
Dairy-free: use coconut milk (adds subtle sweetness)
