20 Creamy Seafood Soup Recipes Delicious

Seafood lovers, rejoice! Dive into a world of comfort with our roundup of 20 Creamy Seafood Soup Recipes Delicious. Whether you’re craving a quick weeknight dinner or a cozy weekend meal, these creamy concoctions promise to warm your soul and delight your taste buds. From classic clam chowder to exotic lobster bisque, there’s a bowl for every craving. Keep reading to discover your next favorite soup!

Thai Coconut Seafood Soup

On a quest for a dish that marries the exotic flavors of Thailand with the comforting warmth of a soup? Our Thai Coconut Seafood Soup is a symphony of flavors, blending creamy coconut milk with the fresh zest of lime and the subtle heat of chili, all while showcasing the delicate textures of the sea’s bounty.

Ingredients

• For the broth:
  • 4 cups chicken stock
  • 1 can (13.5 oz) coconut milk
  • 2 stalks lemongrass, bruised
  • 3 kaffir lime leaves
  • 1-inch piece galangal, sliced
• For the seafood:
  • 1 lb mixed seafood (shrimp, scallops, mussels)
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
• For the garnish:
  • 1/4 cup cilantro, chopped
  • 1 red chili, sliced
  • 1 lime, wedged

Instructions

1. In a large pot, bring the chicken stock to a boil over medium-high heat.
2. Add the lemongrass, kaffir lime leaves, and galangal to the pot. Reduce heat to low and simmer for 10 minutes to infuse the broth with flavors.
3. Stir in the coconut milk and bring the mixture to a gentle simmer. Avoid boiling to prevent the coconut milk from separating.
4. Add the mixed seafood to the pot, cooking until the shrimp turn pink and the scallops are opaque, about 3-4 minutes.
5. Remove the pot from heat. Stir in the fish sauce and lime juice, adjusting the seasoning as needed.
6. Discard the lemongrass, kaffir lime leaves, and galangal before serving.
7. Ladle the soup into bowls and garnish with cilantro, sliced red chili, and lime wedges.

Vibrant and aromatic, this Thai Coconut Seafood Soup offers a perfect balance of creamy, tangy, and spicy notes. Serve it with a side of steamed jasmine rice to soak up every last drop of the flavorful broth.

Spicy Cajun Seafood Gumbo

Amidst the bustling flavors of the South, Spicy Cajun Seafood Gumbo stands as a testament to the rich culinary heritage of Louisiana, blending the heat of Cajun spices with the bounty of the sea in a dish that’s as vibrant as it is comforting.

Ingredients

• For the roux:
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
• For the gumbo base:
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 4 cups chicken stock
  • 1 (14.5 oz) can diced tomatoes
  • 2 tbsp Cajun seasoning
  • 1 tsp dried thyme
  • 1 bay leaf
• For the seafood:
  • 1 lb shrimp, peeled and deveined
  • 1 lb crab meat
  • 1/2 lb andouille sausage, sliced
  • 1/4 cup fresh parsley, chopped
  • Salt to taste

Instructions

1. In a large pot over medium heat, combine the flour and vegetable oil to make the roux. Stir continuously for 20-25 minutes until the roux reaches a dark chocolate color. Tip: Constant stirring prevents burning and ensures an even color.
2. Add the onion, bell pepper, celery, and garlic to the roux, cooking for 5 minutes until the vegetables soften.
3. Pour in the chicken stock and diced tomatoes, stirring to combine. Add the Cajun seasoning, thyme, and bay leaf. Bring to a boil, then reduce heat to simmer for 30 minutes. Tip: Simmering allows the flavors to meld beautifully.
4. Add the andouille sausage to the pot and cook for 10 minutes.
5. Gently stir in the shrimp and crab meat, cooking for an additional 5 minutes until the seafood is just done. Tip: Overcooking seafood can make it tough, so watch closely.
6. Remove the bay leaf, stir in the parsley, and adjust salt if needed.

Perfectly balanced, this gumbo boasts a velvety texture with layers of spice and sweetness from the seafood. Serve it over a bed of steamed rice or with a side of crusty bread to soak up every last drop of its rich, flavorful broth.

Classic French Bouillabaisse

Elegance meets the sea in this Classic French Bouillabaisse, a sumptuous fish stew that hails from the port city of Marseille. With its rich broth and medley of fresh seafood, this dish is a celebration of the ocean’s bounty, perfect for impressing guests or indulging in a luxurious meal at home.

Ingredients

• For the broth:
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 fennel bulb, sliced
  • 1 can (28 oz) crushed tomatoes
  • 4 cups fish stock
  • 1 tsp saffron threads
  • 1 orange, zest only
• For the seafood:
  • 1 lb mixed fish fillets (such as cod, halibut, or snapper), cut into chunks
  • 1 lb mussels, scrubbed and debearded
  • 1 lb clams, scrubbed
  • 1/2 lb shrimp, peeled and deveined
• For serving:
  • 1 baguette, sliced and toasted
  • 1/2 cup rouille sauce

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and fennel, sautéing until softened, about 5 minutes.
2. Stir in crushed tomatoes, fish stock, saffron, and orange zest. Bring to a simmer and cook for 20 minutes to allow flavors to meld.
3. Add the mixed fish fillets to the pot, gently stirring to submerge. Cook for 5 minutes.
4. Add mussels, clams, and shrimp, covering the pot to steam until shells open, about 5-7 minutes. Discard any unopened shells.
5. While the seafood cooks, toast baguette slices until golden and crisp.
6. Ladle the bouillabaisse into bowls, ensuring each serving has a variety of seafood. Serve with toasted baguette and rouille sauce on the side.

The broth should be aromatic and slightly thickened, with the seafood tender and perfectly cooked. For an extra touch of elegance, garnish with fresh fennel fronds and serve alongside a crisp white wine.

Tom Yum Goong (Thai Hot and Sour Shrimp Soup)

Originating from the heart of Thailand, Tom Yum Goong is a symphony of flavors, blending the heat of chili, the tang of lime, and the umami of shrimp into a broth that’s as vibrant as it is comforting. This dish is a testament to the balance and complexity of Thai cuisine, offering a spoonful of warmth with every sip.

Ingredients

• For the broth:
  • 4 cups water
  • 1 stalk lemongrass, cut into 2-inch pieces and bruised
  • 3 kaffir lime leaves, torn
  • 1-inch piece galangal, sliced
  • 2 tbsp fish sauce
  • 1 tbsp sugar
• For the soup:
  • 1 lb shrimp, peeled and deveined
  • 1 cup straw mushrooms, halved
  • 2 tbsp lime juice
  • 1 tbsp chili paste
  • 1/4 cup cilantro, chopped

Instructions

1. In a large pot, bring 4 cups of water to a boil over high heat.
2. Add the lemongrass, kaffir lime leaves, and galangal to the pot. Reduce heat to medium and simmer for 5 minutes to infuse the broth with aromatics.
3. Stir in the fish sauce and sugar until fully dissolved, then add the shrimp and mushrooms. Cook for 3 minutes, or until the shrimp turn pink and opaque.
4. Remove the pot from heat. Stir in the lime juice and chili paste, adjusting the amount of chili paste to suit your heat preference.
5. Garnish with chopped cilantro before serving.

Now, the Tom Yum Goong is ready to delight your senses. The broth is a harmonious blend of spicy, sour, and savory, with the shrimp adding a succulent texture. Serve it steaming hot, perhaps with a side of jasmine rice to soak up every last drop of the flavorful broth.

Cioppino (San Francisco Seafood Stew)

Hearty and brimming with the freshest catch of the day, Cioppino is a luxurious seafood stew that embodies the spirit of San Francisco’s coastal cuisine. This dish, with its rich tomato-based broth and medley of seafood, offers a taste of the ocean in every spoonful.

Ingredients

• For the broth:
  • 2 tbsp olive oil
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 3 cloves garlic, minced
  • 1 cup dry white wine
  • 28 oz canned crushed tomatoes
  • 4 cups fish stock
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1/2 tsp red pepper flakes
• For the seafood:
  • 1 lb mixed seafood (such as shrimp, scallops, mussels, and clams)
  • 1/2 lb firm white fish (like halibut or cod), cut into chunks
  • 2 tbsp chopped fresh parsley
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, celery, and carrot, sautéing until softened, about 5 minutes.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Pour in white wine, scraping any browned bits from the bottom of the pot, and simmer until reduced by half, about 3 minutes.
5. Add crushed tomatoes, fish stock, bay leaf, thyme, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 30 minutes to meld flavors.
6. Season the broth with salt, then add the mixed seafood and white fish. Cover and cook until the seafood is just opaque and mussels and clams have opened, about 5-7 minutes.
7. Discard any unopened shellfish and the bay leaf. Stir in fresh parsley.
8. Serve immediately in wide bowls with crusty bread on the side for dipping.

Perfectly balanced, the Cioppino boasts a velvety broth that’s both spicy and sweet, cradling tender pieces of seafood. For an extra touch of elegance, garnish with a drizzle of high-quality olive oil and a sprinkle of fresh herbs before serving.

Lobster Bisque

Lobster bisque, a luxurious and velvety soup, embodies the essence of coastal elegance with its rich, creamy texture and deep, aromatic flavors. This classic dish, perfect for a sophisticated dinner, combines the sweetness of lobster with a hint of brandy and a touch of cream for a truly indulgent experience.

Ingredients

• For the lobster stock:
  • 2 lobster tails, shells removed and reserved
  • 4 cups water
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 tsp tomato paste
• For the bisque:
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1/2 cup brandy
  • 1 cup heavy cream
  • Salt to taste

Instructions

1. In a large pot, heat olive oil over medium heat. Add the reserved lobster shells and sauté for 5 minutes until they turn bright red.
2. Add the onion, carrot, celery, garlic, bay leaf, and tomato paste to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables soften.
3. Pour in water and bring to a boil. Reduce heat to low and simmer for 30 minutes to extract flavors. Strain the stock and discard solids.
4. In the same pot, melt butter over medium heat. Whisk in flour and cook for 2 minutes to make a roux.
5. Gradually add the strained lobster stock to the roux, whisking constantly to prevent lumps.
6. Stir in brandy and bring the mixture to a gentle simmer. Cook for 10 minutes to reduce slightly.
7. Add heavy cream and season with salt. Simmer for another 5 minutes until the bisque thickens to your desired consistency.
8. Finally, add the chopped lobster meat to the bisque and cook for 3-4 minutes until the lobster is just cooked through.

Generously ladle the bisque into bowls, garnishing with a drizzle of cream or fresh herbs for an extra touch of elegance. The silky texture and harmonious blend of flavors make this lobster bisque a memorable dish that’s sure to impress.

Portuguese Fish Stew with Saffron

This Portuguese Fish Stew with Saffron is a vibrant, aromatic dish that marries the freshness of the sea with the warmth of traditional spices, creating a comforting yet sophisticated meal.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 can (14.5 oz) diced tomatoes
• For the stew:
  • 1 lb firm white fish (such as cod or halibut), cut into chunks
  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb clams, scrubbed
  • 1/2 tsp saffron threads
  • 1 cup fish stock
  • 1/2 cup white wine
  • Salt to taste
• For garnish:
  • 2 tbsp chopped parsley
  • 1 lemon, cut into wedges

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper, sautéing until softened, about 5 minutes.
2. Stir in diced tomatoes and cook for another 5 minutes, allowing the flavors to meld.
3. Add fish stock, white wine, and saffron to the pot. Bring to a simmer and cook for 10 minutes to infuse the broth with saffron.
4. Gently add the fish chunks, shrimp, and clams to the pot. Cover and simmer until the fish is opaque and the clams have opened, about 8-10 minutes. Discard any clams that do not open.
5. Season with salt to taste, then ladle the stew into bowls. Garnish with chopped parsley and serve with lemon wedges on the side.

Every spoonful of this stew offers a harmonious blend of tender seafood, rich broth, and the subtle luxury of saffron. Serve it with crusty bread to soak up every last drop of the flavorful sauce, or over a bed of steamed rice for a heartier meal.

Korean Spicy Seafood Soup (Haemul Jeongol)

Delightfully bold and brimming with the vibrant flavors of the sea, Korean Spicy Seafood Soup (Haemul Jeongol) is a luxurious stew that marries the freshest seafood with a fiery, aromatic broth. This dish is a celebration of textures and tastes, offering a comforting yet sophisticated dining experience that’s perfect for sharing.

Ingredients

• For the broth:
  • 4 cups water
  • 1 piece dried kelp (about 4 inches)
  • 1/2 cup dried anchovies, heads and guts removed
• For the soup:
  • 1 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 tbsp gochugaru (Korean red pepper flakes)
  • 1 tbsp gochujang (Korean red pepper paste)
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1/2 lb assorted seafood (shrimp, mussels, squid), cleaned
  • 1/2 cup Korean radish, sliced
  • 1/2 cup zucchini, sliced
  • 1/2 cup onion, sliced
  • 2 green onions, cut into 2-inch pieces
  • 1/2 cup tofu, cubed

Instructions

1. In a medium pot, combine water, dried kelp, and dried anchovies. Bring to a boil over high heat, then reduce to a simmer and cook for 20 minutes to create a flavorful broth. Strain and discard solids.
2. Heat vegetable oil in a large pot over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
3. Stir in gochugaru, gochujang, soy sauce, and sugar, cooking for another minute until the mixture is aromatic.
4. Pour the prepared broth into the pot and bring to a gentle boil.
5. Add Korean radish, zucchini, and onion to the pot. Simmer for 10 minutes, or until vegetables begin to soften.
6. Gently add the assorted seafood, green onions, and tofu to the pot. Cook for 5-7 minutes, or until the seafood is fully cooked and the mussels have opened.
7. Serve immediately, garnished with additional green onions if desired.

Best enjoyed piping hot, this soup boasts a harmonious blend of spicy, savory, and slightly sweet flavors, with the seafood providing a tender contrast to the crisp vegetables. For an extra touch of elegance, serve it in a traditional Korean hot pot to keep the soup warm throughout the meal.

Mexican Shrimp Soup (Caldo de Camarón)

Savory and vibrant, Mexican Shrimp Soup, or Caldo de Camarón, is a delightful blend of succulent shrimp, hearty vegetables, and aromatic spices, simmered to perfection in a rich, flavorful broth.

Ingredients

• For the broth:
  • 1 lb large shrimp, peeled and deveined (reserve shells)
  • 6 cups water
  • 1 medium onion, quartered
  • 2 garlic cloves, smashed
  • 1 bay leaf
  • 1 tsp salt
• For the soup:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 medium carrots, sliced
  • 2 medium potatoes, cubed
  • 1 cup diced tomatoes
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • Salt to taste
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges

Instructions

1. In a large pot, combine the shrimp shells, water, quartered onion, smashed garlic cloves, bay leaf, and salt. Bring to a boil over high heat, then reduce to a simmer and cook for 20 minutes to create a flavorful broth.
2. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Set aside.
3. In the same pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
4. Add the carrots and potatoes to the pot, cooking for another 5 minutes until they begin to soften.
5. Stir in the diced tomatoes, ground cumin, dried oregano, and chili powder, cooking for 2 minutes until fragrant.
6. Pour the reserved shrimp broth into the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.
7. Add the peeled shrimp to the pot, cooking for 3-4 minutes until they turn pink and are cooked through.
8. Season the soup with salt to taste and stir in the chopped cilantro.
9. Serve the soup hot, garnished with lime wedges for squeezing over the top.

Juicy shrimp and tender vegetables float in a broth that’s both light and deeply flavorful, with a hint of spice and citrus. For an extra touch, serve with warm tortillas or a side of avocado slices.

Vietnamese Crab and Asparagus Soup

Lusciously creamy with a delicate balance of flavors, Vietnamese Crab and Asparagus Soup is a sublime dish that marries the sweetness of crab with the earthy tones of asparagus, creating a harmonious blend that’s both comforting and sophisticated.

Ingredients

• For the broth:
  • 4 cups chicken stock
  • 1 tbsp fish sauce
  • 1 tsp sugar
• For the soup:
  • 1 lb fresh crabmeat, picked over for shells
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 2 eggs, lightly beaten
  • 1 tbsp cornstarch dissolved in 2 tbsp water
  • 2 green onions, thinly sliced
  • 1 tsp white pepper

Instructions

1. In a large pot, bring the chicken stock to a boil over medium-high heat.
2. Add the fish sauce and sugar to the boiling stock, stirring until the sugar is completely dissolved.
3. Gently fold in the crabmeat and asparagus, reducing the heat to medium. Simmer for 5 minutes, or until the asparagus is tender-crisp.
4. Slowly drizzle the beaten eggs into the soup, stirring constantly to create thin ribbons.
5. Stir in the cornstarch mixture to slightly thicken the soup, cooking for an additional 2 minutes.
6. Remove from heat and sprinkle with green onions and white pepper.

Best enjoyed hot, this soup offers a velvety texture with chunks of sweet crab and crisp asparagus. Serve it as a starter to an Asian-inspired meal or pair it with a crisp white wine for a light yet satisfying dinner.

Greek Kakavia (Fisherman’s Soup)

Yield to the allure of the Aegean with this Greek Kakavia, a fisherman’s soup that marries the simplicity of rustic cooking with the depth of the sea’s bounty. Its vibrant flavors and heartwarming broth tell a story of tradition and the Mediterranean way of life.

Ingredients

• For the broth:
  • 1/4 cup extra virgin olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 6 cups water
  • 1 lb mixed fresh fish (such as cod, snapper, or halibut), cut into chunks
  • 1/2 lb small shrimp, peeled and deveined
  • 1/2 lb mussels, scrubbed and debearded
• For the vegetables:
  • 2 large potatoes, peeled and cubed
  • 2 carrots, sliced
  • 1/2 cup chopped celery
  • 1/2 cup chopped fresh parsley
  • 1 lemon, juiced
  • Salt and freshly ground black pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
2. Pour in the white wine, allowing it to simmer for 2 minutes to reduce slightly.
3. Add the water, potatoes, carrots, and celery to the pot. Bring to a boil, then reduce heat to a simmer. Cook until the vegetables are tender, about 20 minutes.
4. Season the broth with salt and pepper. Gently add the fish chunks, shrimp, and mussels to the pot. Cover and simmer until the fish is cooked through and the mussels have opened, about 10 minutes. Discard any mussels that do not open.
5. Stir in the chopped parsley and lemon juice just before serving. Adjust seasoning if necessary.

The soup boasts a delicate balance of flavors, with the lemon adding a bright contrast to the rich, savory broth. Serve it with a drizzle of olive oil and crusty bread to soak up every last drop, embodying the essence of Greek hospitality.

Japanese Miso Seafood Soup

Nestled within the heart of Japanese cuisine lies the comforting embrace of Miso Seafood Soup, a dish that marries the umami-rich depths of miso with the delicate sweetness of fresh seafood. This elegant soup is a testament to the simplicity and sophistication of Japanese cooking, offering a warm, nourishing bowl that’s as visually appealing as it is flavorful.

Ingredients

• For the broth:
  • 4 cups dashi stock
  • 3 tbsp white miso paste
• For the seafood:
  • 1/2 lb mixed seafood (shrimp, scallops, and clams), cleaned and prepared
• For garnishing:
  • 2 green onions, thinly sliced
  • 1 sheet nori, cut into thin strips

Instructions

1. In a medium pot, heat the dashi stock over medium heat until it reaches a gentle simmer, about 5 minutes.
2. Reduce the heat to low and whisk in the white miso paste until fully dissolved, ensuring the broth doesn’t boil to preserve the miso’s delicate flavors.
3. Add the mixed seafood to the broth, arranging them evenly for uniform cooking, and simmer for 3-4 minutes or until the seafood is just cooked through.
4. While the soup simmers, toast the nori strips lightly over an open flame for 2-3 seconds on each side to enhance their flavor, if desired.
5. Ladle the soup into bowls, ensuring each serving has a generous amount of seafood, and garnish with sliced green onions and nori strips.

Keenly balanced, the soup presents a harmonious blend of textures, from the tender seafood to the crisp nori and green onions. Serve it alongside steamed rice for a fulfilling meal, or enjoy it as a standalone dish to savor the purity of its flavors.

Spanish Seafood Fideuà

Venture into the heart of Mediterranean cuisine with this exquisite Spanish Seafood Fideuà, a tantalizing twist on the traditional paella that swaps rice for short, thin noodles, creating a dish that’s as rich in flavor as it is in history. This coastal delight, brimming with the freshest seafood and infused with the smoky essence of paprika, promises a culinary journey to the sun-drenched shores of Spain.

Ingredients

• For the broth:
  • 4 cups fish stock
  • 1/2 cup dry white wine
  • 1 tbsp olive oil
• For the seafood:
  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb mussels, cleaned and debearded
  • 1/2 lb squid, cleaned and sliced into rings
• For the fideuà:
  • 8 oz fideuà noodles (or angel hair pasta broken into 2-inch pieces)
  • 1/2 cup tomato sauce
  • 1 tsp smoked paprika
  • 1/4 tsp saffron threads
  • 2 cloves garlic, minced
  • 1/4 cup olive oil

Instructions

1. In a large pan, heat 1/4 cup olive oil over medium heat. Add the fideuà noodles and toast until golden brown, about 3 minutes, stirring constantly to prevent burning.
2. Push the noodles to the side of the pan. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Stir in the tomato sauce, smoked paprika, and saffron threads, coating the noodles evenly.
4. Pour in the fish stock and white wine, bringing the mixture to a boil. Reduce heat to low and simmer for 10 minutes, allowing the noodles to absorb the liquid.
5. Arrange the shrimp, mussels, and squid on top of the noodles. Cover the pan and cook for an additional 5 minutes, or until the seafood is cooked through and the mussels have opened.
6. Remove from heat and let rest, covered, for 5 minutes to allow the flavors to meld.

The Spanish Seafood Fideuà emerges with a delightful contrast of textures—the noodles, perfectly al dente, cradle the tender seafood, while the broth, rich and aromatic, ties every element together. Serve it directly from the pan for a rustic presentation, garnished with a sprinkle of fresh parsley and a wedge of lemon to brighten the dish.

Brazilian Moqueca (Fish and Seafood Stew)

Savory and vibrant, Brazilian Moqueca is a celebration of the sea, blending tender fish and succulent seafood in a rich, coconut-infused broth. This dish, with its roots in the coastal regions of Brazil, offers a harmonious balance of flavors, from the tangy lime to the earthy palm oil, making it a feast for the senses.

Ingredients

• For the marinade:
  • 1.5 lbs firm white fish (such as cod or halibut), cut into chunks
  • 1 lb mixed seafood (shrimp, scallops, squid), cleaned
  • 3 tbsp lime juice
  • 2 cloves garlic, minced
  • 1 tsp salt
• For the stew:
  • 2 tbsp olive oil
  • 1 large onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • 2 tomatoes, diced
  • 1 can (14 oz) coconut milk
  • 2 tbsp palm oil (or substitute with olive oil)
  • 1 cup fish or vegetable broth
  • 1 bunch cilantro, chopped
  • 1 lime, cut into wedges

Instructions

1. In a large bowl, combine the fish, mixed seafood, lime juice, garlic, and salt. Let marinate for 20 minutes at room temperature.
2. Heat olive oil in a large pot over medium heat. Add onion and bell pepper, sautéing until soft, about 5 minutes.
3. Add the tomatoes and cook for another 3 minutes, until they begin to break down.
4. Pour in the coconut milk, palm oil, and broth, stirring to combine. Bring to a gentle simmer.
5. Add the marinated fish and seafood to the pot, ensuring they are submerged in the liquid. Cover and cook for 10 minutes, or until the fish is opaque and the seafood is cooked through.
6. Stir in half of the chopped cilantro, reserving the rest for garnish.
7. Serve hot, garnished with the remaining cilantro and lime wedges on the side.

Hearty and aromatic, this Moqueca boasts a creamy texture with a hint of citrus, perfect when paired with steamed rice or crusty bread to soak up the flavorful broth. For an extra touch of authenticity, serve in traditional clay pots to keep the stew warm throughout the meal.

Chinese Hot and Sour Seafood Soup

Exquisite in its balance of flavors, Chinese Hot and Sour Seafood Soup is a culinary masterpiece that marries the tangy zest of vinegar with the gentle heat of white pepper, all while showcasing the delicate textures of fresh seafood. This dish is a testament to the sophistication of Chinese cuisine, offering a symphony of tastes that are as complex as they are harmonious.

Ingredients

• For the broth:
  • 4 cups chicken stock
  • 1 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp white pepper
  • 1 tsp sesame oil
• For the seafood and vegetables:
  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb scallops
  • 1/2 cup bamboo shoots, julienned
  • 1/2 cup wood ear mushrooms, rehydrated and sliced
  • 1/4 cup tofu, cubed
• For thickening:
  • 2 tbsp cornstarch
  • 1/4 cup water
• For garnish:
  • 1 green onion, thinly sliced
  • 1 tsp chili oil (optional)

Instructions

1. In a large pot, bring the chicken stock to a boil over medium-high heat.
2. Add the soy sauce, rice vinegar, white pepper, and sesame oil to the pot, stirring to combine. Reduce the heat to medium and let the broth simmer for 5 minutes to infuse the flavors.
3. Gently add the shrimp, scallops, bamboo shoots, wood ear mushrooms, and tofu to the broth. Simmer for 3-4 minutes, or until the seafood is just cooked through. Tip: Avoid overcooking the seafood to maintain its tenderness.
4. In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly stir the slurry into the soup to thicken it. Continue to simmer for another 2 minutes, or until the soup reaches your desired consistency. Tip: Add the slurry gradually to control the thickness of the soup.
5. Remove the pot from the heat. Ladle the soup into bowls and garnish with green onions and a drizzle of chili oil for an extra kick. Tip: For a more aromatic finish, add a few drops of sesame oil on top before serving.

Captivating in its presentation, this soup boasts a velvety texture that contrasts beautifully with the crunch of bamboo shoots and the chewiness of wood ear mushrooms. Serve it steaming hot, with a side of jasmine rice to complement its rich, layered flavors.

Peruvian Chupe de Camarones

Venturing into the heart of Peruvian cuisine reveals the rich, comforting bowl of Chupe de Camarones, a shrimp chowder that marries the freshness of seafood with the depth of Andean spices. This dish is a vibrant celebration of flavors, offering a spoonful of Peru’s culinary heritage with every bite.

Ingredients

• For the broth:
  • 1 lb large shrimp, peeled and deveined (save shells for broth)
  • 6 cups water
  • 1 onion, quartered
  • 2 cloves garlic, smashed
  • 1 carrot, roughly chopped
• For the soup:
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 tomatoes, peeled and chopped
  • 1 cup corn kernels
  • 1 cup peas
  • 1 tsp aji amarillo paste
  • 1 tsp cumin
  • 1/2 cup evaporated milk
  • 1/2 cup queso fresco, crumbled
  • 2 eggs
  • Salt to taste

Instructions

1. In a large pot, combine shrimp shells, water, quartered onion, smashed garlic, and carrot. Bring to a boil over high heat, then reduce to a simmer for 20 minutes to create a flavorful broth. Strain and set aside.
2. In the same pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Add diced red bell pepper and chopped tomatoes, cooking until softened, about 5 minutes. Stir in aji amarillo paste and cumin for a minute to release their aromas.
4. Pour in the reserved shrimp broth, corn, and peas. Bring to a simmer and cook for 10 minutes.
5. Add the shrimp and cook until they turn pink, about 3 minutes. Tip: Do not overcook the shrimp to keep them tender.
6. Gently stir in evaporated milk and queso fresco, heating through but not boiling to prevent curdling.
7. One at a time, crack the eggs into the soup, poaching them for 3-4 minutes until the whites are set but yolks remain runny. Tip: Create a gentle whirlpool in the soup before adding each egg for a neat poach.
8. Season with salt to taste. Tip: Adjust the seasoning at the end to ensure the flavors are balanced.

Gloriously rich and creamy, this Chupe de Camarones boasts a harmonious blend of textures, from the succulent shrimp to the soft-poached eggs. Serve it with a side of crusty bread to soak up every last drop of the flavorful broth, making each spoonful a delightful experience.

Filipino Sinigang na Hipon (Sour Shrimp Soup)

Elegantly balancing the tangy and savory, Filipino Sinigang na Hipon is a comforting sour shrimp soup that embodies the vibrant flavors of the Philippines. This dish, with its rich broth and succulent shrimp, is a testament to the beauty of simplicity in cooking.

Ingredients

• For the broth:
  • 1 lb shrimp, heads and shells on
  • 8 cups water
  • 1 large onion, quartered
  • 2 tomatoes, quartered
  • 1 tbsp fish sauce
• For the vegetables:
  • 1 daikon radish, sliced
  • 1 bunch water spinach (kangkong), stems trimmed
  • 2 green chili peppers
• For the souring agent:
  • 1 packet (1.4 oz) sinigang mix (tamarind soup base)

Instructions

1. In a large pot, combine water, shrimp heads and shells, onion, and tomatoes. Bring to a boil over high heat, then reduce to a simmer for 20 minutes to extract maximum flavor.
2. Strain the broth through a fine-mesh sieve into another pot, pressing on the solids to extract all the liquid. Discard the solids.
3. Return the strained broth to the pot and bring to a simmer. Add the fish sauce and sinigang mix, stirring until fully dissolved.
4. Add the daikon radish to the pot and simmer for 5 minutes, or until slightly tender.
5. Add the shrimp and green chili peppers to the pot. Simmer for 3-4 minutes, or until the shrimp turn pink and are just cooked through.
6. Finally, add the water spinach, pushing it gently into the broth. Simmer for 1 minute, then remove from heat to prevent overcooking the greens.

The broth of this Sinigang na Hipon is a harmonious blend of sour and umami, with the shrimp adding a sweet depth. Serve it steaming hot with a side of rice, allowing the grains to soak up the flavorful broth for a truly satisfying meal.

Swedish Saffron Seafood Soup

Savory and sumptuous, this Swedish Saffron Seafood Soup is a luxurious blend of the ocean’s finest treasures, delicately perfumed with saffron and enriched with a creamy broth that promises to transport your senses to the Nordic shores.

Ingredients

• For the broth:
  • 4 cups fish stock
  • 1 cup heavy cream
  • 1/2 tsp saffron threads
  • 1 tbsp butter
• For the seafood:
  • 1 lb mixed seafood (shrimp, scallops, and white fish), peeled and deveined
  • 1 tbsp olive oil
• For the garnish:
  • 2 tbsp fresh dill, chopped
  • 1 lemon, sliced

Instructions

1. In a large pot, melt the butter over medium heat and gently toast the saffron threads for about 1 minute until fragrant.
2. Pour in the fish stock and bring to a simmer, allowing the saffron to infuse the broth for 5 minutes.
3. Add the heavy cream, stirring continuously to incorporate it into the broth, then reduce the heat to low to maintain a gentle simmer.
4. In a separate pan, heat the olive oil over medium-high heat and sauté the mixed seafood for 2-3 minutes, just until the shrimp turn pink and the scallops are opaque.
5. Transfer the sautéed seafood into the simmering broth, letting it cook together for an additional 2 minutes to meld the flavors.
6. Ladle the soup into bowls, garnishing each with a sprinkle of fresh dill and a slice of lemon on the side for a bright, citrusy contrast.

Elegantly creamy with a golden hue, this soup boasts a harmonious balance of rich seafood and the subtle, earthy notes of saffron. Serve it with crusty bread to soak up every last drop of the fragrant broth, or pair it with a crisp white wine for an indulgent dining experience.

Caribbean Coconut Seafood Chowder

Amidst the bustling flavors of the Caribbean, this Coconut Seafood Chowder stands as a testament to the region’s rich culinary heritage, blending the creamy sweetness of coconut with the ocean’s bounty in a harmonious symphony of taste.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
• For the chowder:
  • 4 cups seafood stock
  • 1 can (13.5 oz) coconut milk
  • 1 lb mixed seafood (shrimp, scallops, and firm white fish), cut into bite-sized pieces
  • 1 cup diced potatoes
  • 1 tsp thyme
  • 1/2 tsp allspice
  • Salt to taste
• For garnish:
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onions, celery, and carrots, sautéing until softened, about 5 minutes.
3. Stir in garlic and ginger, cooking for another minute until fragrant.
4. Pour in seafood stock and coconut milk, bringing the mixture to a gentle simmer.
5. Add potatoes, thyme, and allspice, simmering until potatoes are tender, about 10 minutes.
6. Gently fold in the mixed seafood, cooking until just opaque, approximately 5 minutes. Avoid overcooking to keep the seafood tender.
7. Season with salt to taste, then remove from heat.
8. Ladle the chowder into bowls, garnishing with cilantro and a lime wedge on the side.

Delightfully creamy with a hint of spice, this chowder’s velvety texture and vibrant flavors are best enjoyed with a side of crusty bread to soak up every last drop. For an extra touch of elegance, serve in hollowed-out coconut shells to transport your guests straight to the islands.

Summary

Exploring these 20 creamy seafood soup recipes offers a treasure trove of comfort and flavor perfect for any home cook. Whether you’re craving something classic or adventurous, there’s a dish here to warm your heart and delight your taste buds. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.