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Seafood Soup Recipe

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A quick and comforting seafood soup featuring tender white fish, shrimp, and a rich coconut-tomato broth, ready in just 20 minutes.

Ingredients

  • 1/2 lb raw shrimp, peeled and deveined
  • 1/2 lb halibut or other firm white fish (like haddock or cod), cut into chunks
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 3 cloves garlic, minced
  • 1–2 jalapeños, seeded and chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (13.5 oz) coconut milk
  • 2 cups seafood stock
  • 1 lime, juiced (plus extra for garnish)
  • 1 tbsp oil (for sautéing)

Instructions

  1. Sauté the chopped onions, carrots, garlic, and jalapeños in oil over medium heat until softened and fragrant, about 5 minutes.
  2. Stir in salt, pepper, paprika, and cumin, cooking for 1 minute more.
  3. Add diced tomatoes, coconut milk, and seafood stock. Bring to a gentle simmer.
  4. Add halibut and shrimp to the simmering broth.
  5. Cook for 5–7 minutes, or until seafood is opaque and cooked through.
  6. Stir in lime juice and adjust seasoning to taste.
  7. Serve hot, garnished with lime wedges and optional fresh herbs.

Notes

  • Use any firm white fish like cod, mahi-mahi, or haddock.
  • Adjust spice level with extra jalapeños or red pepper flakes.
  • Can substitute or add jumbo lump crabmeat for variety.
  • Don’t freeze leftovers—seafood texture may change.
  • Best served fresh, but can be stored in fridge up to 3 days.

Nutrition

Find it online: https://recipesbyliza.com/seafood-soup-recipe/