Seafood Soup

Seafood Soup
  • Sumo

This soup is incredibly easy to throw together any night of the week. It’s also elegant enough to serve for a special occasion. We actually served this as our Christmas Eve dinner this year. You can alter the recipe to add your own personal favorites when it comes to seafood/fish.


  • 1 1/2 onion, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 1 tsp red pepper chili flakes
  • 1 Tablespoon tomato paste
  • 2 14oz cans of chopped tomatoes
  • 1 bay leaf
  • 1 cup of white wine (or use water/bone broth if doing a Whole 30)
  • 1 tsp dry basil
  • 200 grams of shrimp
  • 200 grams of scallops
  • 200 grams of cod or other white fish
  • 300 grams of small mussels or 12 large ones
  • splash of olive oil
  • salt to taste

What to do

  1. Saute your onions, garlic and red bell pepper in a splash of olive oil until onions become translucent.
  2. Add the wine and bring to a boil for 5 minutes.
  3. Add in canned tomatoes and all of your spices and simmer for 30 minutes.
  4. Stir in your tomato paste.
  5. Add shrimp, scallops and cod and cook for 5 minutes.
  6. Add in the mussels and cook for another 5 minutes or until your mussels open up.

    The finished product!

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  1. Amazing delicious!! So easy! I used frozen shrimp, calamare, and Monkfish. Will make it again! With the leftovers will add some cilantro/korriander and coconut cream :)))
    Thanks Lisa

    • Hi Karen,
      Glad you enjoyed it 🙂 I’ve never had monk fish….next time!

  2. I first had a similar soup at Twist (restaurant in Atlanta), and I wanted to recreate it. This was so close! I changed out the white fish for salmon and left out Twist’s potatoes. This is going on the family-favorites list. Thanks!32

    • Hi,
      Yay! I’m really glad you enjoyed it 🙂 Thanks for taking the time to let me know.