Light Seafood Soup with Fish, Shrimp, and Vegetables

Light seafood soup is a clear, gently savory broth filled with tender fish, shrimp, tomatoes, and vegetables. It comes together in one pot without cream, and the seafood cooks just long enough to stay moist, making this a satisfying meal with a fresh, clean finish.

Ingredients

1 tablespoon (15 ml) olive oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
2 medium carrots, peeled and diced, about 1 cup (130 g)
2 celery stalks, diced, about 1 cup (100 g)
3 garlic cloves, minced, about 1 tablespoon (9 g)
1 teaspoon (2 g) sweet paprika
1 can (14.5 ounces/411 g) diced tomatoes, with their juice
5 cups (1.2 L) low-sodium fish stock or seafood broth
1 medium Yukon Gold potato, peeled and cut into ½-inch (1.25 cm) cubes, about 1 cup (150 g)
1 bay leaf
¾ teaspoon (4 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
12 ounces (340 g) skinless firm white fish, such as cod or haddock, cut into 1-inch (2.5 cm) pieces
8 ounces (225 g) raw medium shrimp, peeled and deveined, tails removed
1 tablespoon (15 ml) fresh lemon juice
2 tablespoons (8 g) chopped fresh parsley

Instructions

Prepare the vegetables and seafood before heating the pot. Pat the fish and shrimp dry and keep them refrigerated while you start the broth. If using frozen seafood, thaw it in the refrigerator, not on the counter, and drain away excess liquid before cooking.
Heat the olive oil in a large, heavy pot over medium heat. Add the onion, carrots, and celery and cook for 6–7 minutes, stirring occasionally, until softened but not browned. Stir in the garlic and paprika and cook for 30 seconds, just until fragrant.
Add the diced tomatoes and their juice, stock, potato, bay leaf, salt, and pepper. Bring the soup to a gentle boil, then lower the heat to maintain a steady simmer. Cook uncovered for 12–15 minutes, until the potato is nearly tender when pierced with a knife. Avoid a vigorous boil, which can break up the vegetables and make the broth cloudy.
Lower the heat so the broth is barely simmering. Add the fish pieces and cook gently for 2 minutes. Add the shrimp and continue cooking for about 3–5 minutes, stirring carefully once, until the fish is opaque and flakes easily and the shrimp are opaque and firm. Check the thickest fish piece with a food thermometer: USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish. If any piece has not reached that temperature, simmer briefly and check again; avoid prolonged cooking, which can toughen seafood.
Remove the pot from the heat and take out the bay leaf. Stir in the lemon juice and parsley, then taste the broth and adjust the salt, pepper, or lemon as needed. Serve promptly while hot.

Tips

Choose firm fish. Cod and haddock are mild and easy to portion; pollock, hake, or halibut also work. Very delicate fillets can fall apart, so add them in larger pieces and stir as little as possible.
Keep the broth at a gentle simmer. A rolling boil can break the fish into small flakes and make shrimp rubbery. Add seafood only after the potato is nearly cooked, since seafood needs much less time.
Use a practical stock substitute. If fish stock is unavailable, use low-sodium chicken or vegetable broth. The flavor will be less distinctly maritime; a small splash of clam juice can bring back some seafood depth, but taste before adding salt.
Season in stages. Stock and canned tomatoes vary in saltiness. Begin with the stated amount, then adjust after the seafood cooks. Lemon brightens the soup, but add it at the end so its flavor remains fresh.

Serving Suggestions

Serve the soup in warm bowls with crusty bread, toasted sourdough, or plain crackers for soaking up the tomato broth. A simple green salad with a light vinaigrette makes a fresh side without competing with the seafood. For extra brightness, offer lemon wedges and a little additional chopped parsley at the table. If serving a larger meal, keep portions modest and pair the soup with rice or boiled potatoes rather than a rich, creamy side.

Variations

Replace the shrimp with an equal weight of cleaned mussels, adding them before the fish and cooking until their shells open; discard any that remain closed after cooking. Mussels can release briny liquid, so taste the broth before adding extra salt. For a heartier soup, add ½ cup (90 g) rinsed small pasta or ½ cup (90 g) cooked white beans. Pasta should simmer until tender before the seafood goes in; beans can be stirred in with the tomatoes. To add gentle heat, include ¼ teaspoon (0.5 g) red pepper flakes with the garlic. You can also use a mix of fish and seafood, keeping the total amount at about 20 ounces (565 g) and making sure each type reaches its safe cooking temperature.

Storage and Reheating

Refrigerate leftovers in a shallow, covered container within 2 hours of cooking. Keep the soup refrigerated at 40°F (4°C) or colder and use it within 3–4 days. Seafood texture softens during storage, so handle leftovers gently. Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring carefully until it reaches 165°F (74°C); check with a food thermometer. Avoid repeatedly cooling and reheating the whole pot. For longer storage, freeze promptly in an airtight freezer-safe container for up to 2 months for best quality. Thaw in the refrigerator and reheat to 165°F (74°C); expect the fish to be more delicate after freezing.

Frequently Asked Questions

Can I use frozen fish or shrimp?
Yes. Thaw them in the refrigerator overnight or in a sealed bag under cold running water, then drain and pat dry. Do not thaw seafood at room temperature. Frozen seafood may release extra liquid, so drain it well before adding it to the pot.

Can I make the soup ahead?
You can prepare the vegetable-and-broth base up to 2 days ahead and refrigerate it promptly. Reheat the base until steaming, then add the fish and shrimp and cook as directed. Cooking the seafood just before serving helps preserve its texture.

How do I keep the fish from breaking apart?
Cut it into even, roughly 1-inch pieces, add it only when the vegetables and potato are nearly done, and keep the broth at a gentle simmer. Stir slowly and sparingly; the fish will continue to firm slightly as the soup rests for a minute off the heat.

What if my soup tastes too salty?
Add a little unsalted water or low-sodium broth, then taste again. A squeeze of lemon can balance a salty impression but does not remove salt. Next time, use low-sodium stock and wait until the end to adjust seasoning.

Can I make this without tomatoes?
Yes. Replace the canned tomatoes with an additional 1 cup (240 ml) of stock and add 1 tablespoon (15 ml) lemon juice at the end. The soup will have a paler, more delicate broth and less acidity.

Is this soup suitable for freezing?
It can be frozen, but the seafood may become softer and more prone to breaking after thawing. For the best texture, freeze the broth and vegetables before adding seafood, then thaw, bring the base to a simmer, and cook fresh fish and shrimp in it before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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