Restaurant-Style Seafood Soup

Have you ever made seafood soup? If you haven’t now is the perfect time to give it a try. I always like to remind people that recipes are guidelines. If you don’t have everything on hand or you don’t like an ingredient, replace them.

Seafood Soup

It’s really that easy and if you enjoy eating what you’ve created in your kitchen you’re going to enjoy spending more time cooking.

How to make Seafood Soup

We love seafood at our house and sometimes we end up with odds and ends from our meals. Some are cooked and some are raw. The best way to make use of these leftovers and unused portions is to make seafood soup or stew out of them.

Seafood Soup

How to make Seafood Soup

Ingredients to make Seafood Soup

Ingredients

Visit askchefdennis.com for the complete printable recipe with amounts for each ingredient and Chef Tips for my Seafood Soup

• fish (assorted)
• celery diced
• onions diced
• carrots diced
• potatoes diced
• zucchini diced
• corn kernels
• plum tomatoes or crushed tomatoes
• chicken stock
• old bay
• sea salt
• black pepper
• fresh thyme

Instructions

• In a large pot over medium-high heat add the olive oil, celery, onions and carrots. Saute for 3-4 minutes then add the rest of the vegetables except for the tomatoes. Continue to cook the veggies over medium heat for 5 – 10 minutes. Reduce the heat to low and let the veggies cook for 10-15 more.
• After the vegetables have cooked, add the stock, tomatoes and seasonings to the pot. Bring to a boil, then reduce the heat to low and let the soup simmer for 30 minutes.
•  Add the seafood to the pot and continue to simmer for 30 minutes to an hour. Re-season to taste with sea salt and black pepper if needed.