A steaming bowl of seafood soup is always a winning choice. It makes the weeknight feel special but the best part? You don’t have to wear a chef hat or find a restaurant with a reservation. These 16 recipes go from New England chowder to Thai coconut soup and all will make it look like you put in extra effort to make them. They are all easy and quick to make. Don’t forget to grab some crusty bread to dunk!
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1) Classic New England Clam Chowder
The chowder that made me fall in love with seafood soups is so thick you can stand a spoon up in it and has a creamy and briny texture.
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Classic New England Clam Chowder
Ingredients
Method
- Cook the bacon in a large pot over medium heat until crisp, then remove and set aside, leaving the drippings.
- Add the onion and celery to the drippings and cook 5 minutes until softened, then stir in the garlic for 1 minute.
- Sprinkle in the flour and cook 1 minute, then whisk in the clam juice until smooth.
- Add the potatoes and thyme, bring to a simmer, and cook 15 to 18 minutes until the potatoes are fork-tender.
- Stir in the cream and clams and warm through for 3 to 4 minutes, just until heated (don't boil the clams or they'll toughen).
- Season with salt and pepper, then ladle into bowls and top with crispy bacon and parsley.
Notes
2) Vietnamese Pho with White Fish
All the warming comfort of pho but lighter and quicker with the addition of delicate white fish. The broth does the heavy lifting here.
Vietnamese Pho with White Fish
Ingredients
Method
- Char the onion and ginger directly over a flame or in a dry pan until blackened in spots, about 5 minutes.
- Add the charred aromatics to a pot with the stock, star anise, cinnamon, cloves, fish sauce, and sugar, then simmer gently for 20 minutes.
- Strain out the solids and return the clear broth to the pot, keeping it at a low simmer.
- Cook the rice noodles according to the package, then divide among bowls.
- Slide the fish into the simmering broth and poach 3 to 4 minutes until just opaque and flaky.
- Ladle the broth and fish over the noodles and serve with bean sprouts, herbs, lime, and chili.
Notes
3) Spanish Seafood Paella with Mussels
Sure, it’s a little soupier than a traditional paella, but that broth is rich in saffron and too good to keep dry. Consider this dish to be a comfy cousin of the paella!
Spanish Seafood Paella with Mussels
Ingredients
Method
- Heat the olive oil in a wide pot and soften the onion and bell pepper for 6 minutes, then add the garlic, paprika, and saffron for 1 minute.
- Stir in the crushed tomatoes and cook 3 minutes until slightly thickened.
- Add the rice and stock, bring to a simmer, and cook uncovered for 15 minutes, stirring occasionally.
- Nestle in the mussels, cover, and cook 4 minutes until they begin to open.
- Add the shrimp and peas and cook another 3 to 4 minutes until the shrimp are pink and the mussels are fully open.
- Discard any unopened mussels, then serve with lemon wedges and parsley.
Notes
4) French Bouillabaisse with Fresh Herbs
We can ignore the gourmet French name. After all, this is a rustic fisherman's dish, and the broth is a masterful creation with flavors of fennel and orange.
French Bouillabaisse with Fresh Herbs
Ingredients
Method
- Heat the oil in a large pot and cook the fennel and onion for 7 minutes until soft, then add the garlic, orange zest, and saffron for 1 minute.
- Stir in the tomatoes and cook 4 minutes, then pour in the fish stock and bring to a gentle simmer.
- Simmer the broth uncovered for 15 minutes to let the flavors meld.
- Add the cubed white fish and mussels, cover, and cook 4 minutes.
- Add the shrimp and cook 3 more minutes until everything is just cooked and the mussels have opened.
- Shower with the fresh herbs and serve with toasted baguette.
Notes
5) Italian Cioppino with Red Wine
This classic dish from San Francisco is like a seafood fest in a single pot and the addition of red wine elevates the broth to taste like a million bucks!
Italian Cioppino with Red Wine
Ingredients
Method
- Heat the oil in a large pot and cook the onion for 5 minutes, then stir in the garlic and red pepper flakes for 1 minute.
- Pour in the red wine and simmer 3 minutes to cook off the alcohol.
- Add the crushed tomatoes and stock, bring to a simmer, and cook 15 minutes.
- Add the clams and crab, cover, and cook 5 minutes until the clams start to open.
- Stir in the fish and shrimp and cook 4 more minutes until the fish flakes and shrimp turn pink.
- Discard any unopened clams, top with torn basil, and serve with garlic bread.
Notes
6) Thai Coconut Shrimp Soup
Coconut cream, lime, and chili — this trio of ingredients is tantalizing and perfectly balanced. Best of all, this one comes together quickly. In fact, you can call it a cheat code for weeknight cooking.
Thai Coconut Shrimp Soup
Ingredients
Method
- Heat the coconut oil in a pot and cook the lemongrass, ginger, and garlic for 2 minutes until fragrant.
- Stir in the curry paste and cook 1 minute, then pour in the stock and coconut milk.
- Add the fish sauce and bring to a gentle simmer for 8 minutes.
- Add the mushrooms and cook 3 minutes, then add the shrimp and cook 3 to 4 minutes until pink.
- Remove the lemongrass stalk and stir in the lime juice off the heat.
- Ladle into bowls and finish with cilantro and lime wedges.
Notes
7) Spicy Korean Seafood Jjigae
It will make you feel warm and cozy on a cold day and it's bold, exciting, and unapologetically spicy and it's a Korean stew. It'll wake up all of your taste buds!
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Spicy Korean Seafood Jjigae
Ingredients
Method
- Heat the sesame oil in a pot and cook the onion for 3 minutes, then add the garlic, gochugaru, and gochujang for 1 minute.
- Pour in the stock and soy sauce and bring to a boil, then reduce to a simmer for 8 minutes.
- Add the napa cabbage and cook 4 minutes until it starts to wilt.
- Add the clams, cover, and cook 4 minutes until they begin to open.
- Gently add the tofu and shrimp and simmer 3 minutes until the shrimp are pink and clams fully open.
- Scatter green onions over the top and serve bubbling hot with steamed rice.
Notes
8) Mexican Sopa de Mariscos
This soups bright flavor will take you straight to the ocean with its tomato and light smoke flavor and it definitely needs a finished squeeze of lime.
Mexican Sopa de Mariscos
Ingredients
Method
- Heat the oil in a pot and cook the onion and jalapeño for 5 minutes, then add the garlic, chipotle, and cumin for 1 minute.
- Stir in the fire-roasted tomatoes and cook 4 minutes until slightly thickened.
- Pour in the seafood stock, bring to a simmer, and cook 12 minutes to build flavor.
- Add the cubed white fish and simmer 3 minutes.
- Add the shrimp and cook 3 more minutes until pink and the fish flakes easily, then season with salt.
- Ladle into bowls and top with cilantro, diced avocado, and a big squeeze of lime.
Notes
9) Garlic and White Wine Mussel Soup
This is a date night level mussels and garlic recipe that takes less than 30 minutes. You will need two pounds of mussels, a bottle of wine you will actually drink, and a lot of garlic.
Garlic and White Wine Mussel Soup
Ingredients
Method
- Melt the butter in a large pot and cook the shallot and garlic for 2 minutes until soft and fragrant.
- Pour in the white wine and simmer 3 minutes to cook off the raw alcohol.
- Add the seafood stock and thyme and bring to a gentle boil.
- Add the mussels, cover, and steam 4 to 5 minutes until they open.
- Discard any mussels that stay shut, then stir the cream into the broth and season with salt and pepper.
- Shower with parsley and serve with crusty bread for soaking up the broth.
Notes
10) Portuguese Seafood Cataplana
This recipe features all kinds of seafood, layers of smoky sausage, and sweet peppers. The dish is named after the clam shaped copper pot it is traditionally cooked in. So much flavor.
Portuguese Seafood Cataplana
Ingredients
Method
- Heat the oil in a wide pot and brown the chorizo for 3 minutes, then add the onion and bell pepper and cook 6 minutes.
- Stir in the garlic and smoked paprika for 1 minute, then add the tomatoes and wine and simmer 4 minutes.
- Pour in the stock, bring to a simmer, and cook 10 minutes.
- Add the clams, cover, and cook 5 minutes until they begin to open.
- Add the fish and shrimp and cook 4 minutes until cooked through and the clams have fully opened.
- Discard any unopened clams, scatter cilantro over the top, and serve.
Notes
11) Japanese Miso Soup with Scallops
In only a few minutes, you'll have a light and refreshing meal that's ready to go. The addition of seared scallops elevates regular miso soup to an entirely new level.
Japanese Miso Soup with Scallops
Ingredients
Method
- Bring the dashi to a gentle simmer in a pot, then reduce the heat to low.
- Whisk the miso paste with a ladle of the warm broth until smooth, then stir it back into the pot (don't let it boil).
- Add the tofu and rehydrated wakame and warm through for 2 minutes.
- Pat the scallops dry, season lightly with salt, and sear in the hot oil for 1.5 minutes per side until golden.
- Ladle the broth into bowls and top each with three seared scallops.
- Finish with green onions and a sprinkle of sesame seeds.
Notes
12) Brazilian Moqueca with Sea Bass
Coconut milk, dendê palm oil, and a variety of peppers give this Brazilian fish stew a sunshiny flavor. It's a total showstopper.
Brazilian Moqueca with Sea Bass
Ingredients
Method
- Toss the sea bass with the lime juice and a pinch of salt and let it sit while you prep the vegetables.
- Heat the oil in a wide pot and cook the onion and bell peppers for 6 minutes until softened.
- Add the garlic and tomatoes and cook 3 minutes, then pour in the coconut milk and stock.
- Bring to a gentle simmer and cook 8 minutes to let the broth come together.
- Nestle the sea bass into the broth and simmer 5 to 6 minutes until just cooked and flaky.
- Stir in most of the cilantro, season to taste, and serve over rice with the rest of the cilantro on top.
Notes
13) Mediterranean Red Mullet Soup
Loaded with herbs and sunshine, this coastal soup features tomatoes, fennel, and a hint of orange. It’s a Mediterranean holiday in a bowl.
Mediterranean Red Mullet Soup
Ingredients
Method
- Heat the oil in a pot and cook the fennel and onion for 7 minutes until softened.
- Add the garlic and orange zest for 1 minute, then stir in the tomatoes and wine and simmer 4 minutes.
- Pour in the fish stock, bring to a simmer, and cook 12 minutes to develop the flavor.
- Slide in the red mullet pieces and poach gently for 4 to 5 minutes until just cooked.
- Season with salt and pepper and stir in the oregano.
- Ladle into bowls and finish with torn basil and a drizzle of olive oil.
Notes
14) Indian Seafood Curry Soup
Shrimp are swimming in a warm and creamy spiced coconut broth that is so good you'll want to drink it from the bowl. It's cozy and so good you'll want to eat it again!
Indian Seafood Curry Soup
Ingredients
Method
- Heat the coconut oil in a pot and cook the onion for 5 minutes, then add the ginger and garlic for 1 minute.
- Stir in the curry powder and turmeric and toast for 1 minute until fragrant.
- Add the crushed tomatoes, coconut milk, and stock, then bring to a simmer and cook 12 minutes.
- Add the mussels, cover, and cook 4 minutes until they start to open.
- Add the shrimp and cook 3 to 4 minutes until pink and the mussels are fully open.
- Discard any unopened mussels, finish with cilantro and a squeeze of lime, and serve with naan.
Notes
15) Cajun Crawfish Etouffee
This Louisiana classic features proper roux and the holy trinity, bringing a touch of heat and a lot of comfort. The extra time spent stirring is absolutely worth it.
Cajun Crawfish Etouffee
Ingredients
Method
- Melt the butter in a heavy pot, whisk in the flour, and cook over medium heat 8 to 10 minutes until the roux turns peanut-butter brown.
- Add the onion, bell pepper, and celery and cook 6 minutes, then stir in the garlic for 1 minute.
- Slowly whisk in the stock and Cajun seasoning until smooth, then simmer 12 minutes until thickened.
- Stir in the crawfish tails and most of the green onions and simmer gently 5 minutes (don't boil hard).
- Taste and adjust seasoning, adding hot sauce to your liking.
- Spoon over white rice and garnish with the remaining green onions.
Notes
16) Dutch Snert with Smoked Salmon
A cozy Dutch split pea soup thick enough to be a stew and is brightened up with ribbons of silky smoked salmon. Pure stick-to-your-ribs goodness.
Dutch Snert with Smoked Salmon
Ingredients
Method
- Melt the butter in a large pot and cook the leek, celery, and carrot for 6 minutes until softened, then add the garlic for 1 minute.
- Stir in the split peas, stock, potato, and bay leaf, then bring to a boil.
- Reduce to a low simmer and cook 45 to 50 minutes, stirring now and then, until the peas break down and the soup is thick.
- Remove the bay leaf and season with salt and pepper, blending lightly if you want it smoother.
- Ladle the hot soup into bowls and drape ribbons of smoked salmon over the top.
- Finish with fresh dill and a grind of black pepper.