Nothing beats a warm bowl of seafood soup packed with tender fish, juicy shrimp, and colorful vegetables in a rich tomato-chile broth. This comforting recipe combines fresh seafood with aromatic herbs and a homemade stock for incredible flavor. It’s perfect for a family dinner, a weekend gathering, or anytime you’re craving something hearty and satisfying. If you enjoy seafood, this soup deserves a place in your recipe collection!

Coastal Fish and Shrimp Soup

A flavorful seafood soup featuring red snapper, shrimp, vegetables, and a mildly smoky tomato broth.

Ingredients

For the Shrimp Stock

• 12–15 medium shrimp, peeled and deveined (reserve shells)
• 2 tbsp butter
• ¼ small onion, chopped
• 1 garlic clove, minced
• ¼ cup dried shrimp
• 2 cups water

For the Broth

• 4 Roma tomatoes, halved
• 2 dried guajillo chiles, seeded
• ¼ large onion
• 3 garlic cloves
• ½ cup tomato juice
• ½ cup Clamato juice
• 1–2 chipotle peppers in adobo
• 2 tsp all-purpose flour
• 1 cup water

Seafood and Vegetables

• 1 lb firm white fish (red snapper, grouper, or cod), cut into chunks
• 12–15 medium shrimp, peeled and deveined
• 2 tbsp butter
• 1 tbsp olive oil
• 2 celery stalks, sliced
• 3 medium carrots, sliced
• 4 green onions, chopped
• 2 medium Yukon Gold potatoes, diced
• 2 bay leaves
• ⅛ tsp dried thyme
• ⅛ tsp marjoram
• 1 tbsp shrimp bouillon
• Salt and black pepper to taste
• ¼ cup chopped cilantro
• 2 sprigs fresh epazote (optional)

Seafood Marinade

• ½ cup orange juice
• 1 tsp fresh lemon juice
• 1 tsp white vinegar
• Pinch of salt
• Pinch of black pepper

Instructions

Prepare the Seafood

Mix the orange juice, lemon juice, vinegar, salt, and pepper in a bowl. Add the shrimp and fish pieces, toss gently, and refrigerate while preparing the soup.

Make the Shrimp Stock

Melt the butter in a saucepan over medium heat. Add the onion and cook for 2 minutes.

Stir in the garlic, reserved shrimp shells, and dried shrimp. Cook for another 2–3 minutes until fragrant.

Pour in the water and bring to a simmer. Cover and cook for 15 minutes. Strain the liquid and discard the solids. Set the stock aside.

Prepare the Tomato Base

Place the tomatoes, guajillo chiles, onion, and garlic in a saucepan. Cover with water and boil for about 10 minutes until softened.

Transfer everything to a blender. Add the tomato juice, Clamato juice, chipotle peppers, flour, and water. Blend until completely smooth.

Build the Soup

In a large soup pot, melt the butter with the olive oil over medium heat.

Add the celery, carrots, green onions, thyme, marjoram, and bay leaves. Cook for 4–5 minutes, stirring occasionally.

Add the potatoes and pour in the blended tomato mixture.

Stir in the reserved shrimp stock and season with shrimp bouillon, salt, and black pepper.

Bring the soup to a gentle boil, then reduce heat and simmer for about 15 minutes, or until the vegetables are nearly tender.

Add the Seafood

Add the marinated fish and shrimp along with any remaining marinade.

Stir in the cilantro and epazote if using.

Bring the soup back to a gentle simmer and cook for 5 minutes, just until the shrimp are pink and the fish flakes easily.

Avoid overcooking to keep the seafood tender.

Serve

Ladle the hot soup into bowls and serve immediately.

Enjoy with saltine crackers, warm tortillas, crusty bread, or a side of steamed rice.

Notes & Tips

• Firm fish varieties work best because they hold their shape during cooking.
• For a milder soup, use only one chipotle pepper.
• Epazote adds a traditional flavor but can be omitted if unavailable.
• The homemade shrimp stock adds depth and should not be skipped if possible.
• Leftovers can be refrigerated for up to 2 days and gently reheated.

Have you ever made seafood soup at home? Try this recipe and share your favorite fish or seafood combination in the comments!