Description
A cozy and nourishing seafood soup perfect for chilly evenings, rich in protein and omega-3 fatty acids.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 1 large carrot (peeled and grated)
- 2–3 garlic cloves (minced or pressed)
- 3 large potatoes (peeled and cubed)
- 1 tablespoon salt (plus more to taste)
- 1/2 teaspoon ground black pepper
- 1 teaspoon Vegeta (or Mrs. Dash seasoning)
- 12 cups water
- 1 lb salmon fillet (skin removed)
- 1 lb haddock fish fillet (or cod fish, skin removed)
- 1 lb imitation crab (diced)
- 1 lb raw shrimp (peeled and deveined)
- 0.5 lb scallops (optional)
- Green onion – to garnish
Instructions
- Prepare the ingredients by peeling and cubing the potatoes, chopping the onion, grating the carrot, and mincing the garlic.
- Heat the olive oil in a large Dutch oven over medium-high heat and sauté onion, carrot, and garlic until softened (about 2 minutes).
- Add potatoes, salt, pepper, and Vegeta seasoning. Pour in the water and gently add salmon and haddock fillets.
- Bring the soup to a boil, then reduce to a simmer. Skim off foam and cook with lid off for about 15 minutes, until potatoes are tender.
- Add imitation crab, shrimp, and scallops (if using) and stir until the shrimp are opaque and cooked through.
- Taste the soup and adjust seasoning as necessary. Serve garnished with green onion and a splash of lemon juice if desired.
Notes
For creamier soup, add a splash of heavy cream or coconut milk at the end. Use seafood stock instead of water for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Seafood
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg