Seafood Soup With Crab And Shrimp

Pour in the seafood stock and, if using, the dry white wine. Add the bay leaf, dried thyme, and paprika. Season with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15–20 minutes, allowing the flavors to meld together.

3. Add the Seafood

After the broth has simmered, gently add the fish chunks to the pot, letting them cook for about 5 minutes. Follow by adding the crab meat and shrimp. Simmer for an additional 5–7 minutes, or until the shrimp turn pink and the fish is opaque and cooked through. Stir in the lemon juice and fresh chopped parsley for added brightness and flavor.

4. Season and Serve

Taste the soup and adjust seasoning as needed. For extra heat, add a sprinkle of red pepper flakes. Remove the bay leaf before serving. Ladle the soup into bowls, garnishing with more fresh parsley or cilantro, and a wedge of lemon for a hint of acidity. Serve with warm, crusty bread on the side.

Tips for the Best Seafood Soup

• Use fresh seafood whenever possible for the best flavor. Pre-cooked or frozen seafood can be used but may alter the soup’s texture.
• Add the seafood last to avoid overcooking. Shrimp, crab, and fish cook quickly and can become rubbery if left in the broth too long.
• Adjust spices to taste; if you prefer a spicier soup, add a little extra red pepper flakes or a dash of hot sauce.
• For a richer flavor, consider adding a splash of heavy cream just before serving.

This Seafood Soup with Crab and Shrimp is an elegant dish that brings a taste of the ocean to your home kitchen. Its complexity of flavors, combined with the freshness of seafood, makes it a memorable and satisfying choice for any meal.