This comforting fish and shrimp soup is inspired by coastal flavors and family traditions, but made in a simple, approachable way that anyone can cook at home. It is warm, aromatic, and full of layers of flavor from vegetables, herbs, and a lightly smoky tomato-based broth. This is the kind of soup that brings people to the table, perfect for sharing on a quiet evening or serving when you want something hearty yet fresh. If you love seafood, this dish will quickly become one of your favorites.

Ingredients

Seafood

• Firm white fish fillets (such as snapper, halibut, or catfish), cut into large chunks

• Raw shrimp, peeled and deveined

Broth base

• Roma tomatoes

• Onion, roughly chopped

• Dried mild red chilies (such as guajillo), seeded

• Garlic cloves

• Tomato or vegetable juice

• Chipotle chili in adobo (optional, for mild smokiness)

Vegetables

• Carrots, sliced

• Celery, sliced

• Potatoes, cubed

• Green onions, chopped

Seasoning and flavor

• Butter

• Olive oil

• Bay leaves

• Dried thyme

• Dried marjoram or oregano

• Shrimp or seafood bouillon

• Salt and black pepper

Finish

• Fresh cilantro, chopped

• Fresh orange juice

• Lemon juice

Instructions

Start by making the soup base. Place the tomatoes, onion, dried chilies, and garlic into a pot of water. Bring to a boil and cook until everything is soft. Remove from heat and allow to cool slightly, then blend until smooth with a little of the cooking liquid, tomato or vegetable juice, and chipotle if using. Set aside.

In a large soup pot, melt the butter with a little olive oil over medium heat. Add the celery, carrots, green onions, bay leaves, thyme, and marjoram. Cook for a few minutes until the vegetables become fragrant and slightly tender.

Add the potatoes and pour in the blended tomato mixture. Stir well and bring the soup to a gentle boil. Lower the heat and simmer until the potatoes and carrots are almost fully cooked.

Season the soup with seafood bouillon, salt, and pepper. Taste and adjust as needed. The broth should be rich but balanced.

Add the fish and shrimp to the pot. Pour in a small splash of orange juice and lemon juice for freshness. Gently stir, cover, and cook just until the seafood is opaque and tender, about 5 minutes. Do not overcook.

Turn off the heat and stir in the fresh cilantro. Let the soup rest for a few minutes before serving so the flavors come together.

Notes or Tips

• Use a firm fish that holds its shape and does not fall apart easily.

• If you prefer very mild heat, skip the chipotle or use only a small amount.

• This soup is excellent served with white rice, warm tortillas, or crackers on the side.

• Leftovers taste even better the next day as the flavors deepen.

If you make this soup, leave a comment and tell me how you served it. I would love to hear your variations and family twists on it.