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Ingredients
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Seafood
Soup base
Seasoning & finishing
Method
Seafood prep
- 1
Prepare and sear seafood
Pat shrimp, scallops and fish pieces dry with paper towel. Season lightly with 1/4 tsp salt and a pinch of white pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear shrimp for 1 minute per side until pink and just cooked; transfer to a plate. Sear scallops 1–2 minutes per side until golden; transfer to plate. Quickly sear fish pieces 30–60 seconds per side just to set color; transfer to plate. Do not overcook — they will finish cooking in the soup. Set seafood aside, reserving any juices in the pan.
Soup base
- 2
Sweat aromatics
In a large heavy-bottomed pot, melt 3 tablespoons butter over medium heat. Add the diced onion and celery and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 3
Make roux
Sprinkle 4 tablespoons flour over the softened vegetables and stir continuously for 1–2 minutes to cook the raw flour taste, making a light roux. The mixture should be bubbly and slightly thickened but not browned.
- 4
Deglaze and add stock
Pour in 60 ml dry white wine (if using) and stir, scraping up any browned bits from the pan or reserved searing juices. Let the wine reduce by half, about 1–2 minutes. Gradually whisk in 900 ml fish or low-sodium chicken stock until smooth.
- 5
Simmer
Add the thyme sprigs and bay leaf. Bring the soup to a gentle simmer, stirring occasionally, and let simmer for 10 minutes to develop flavor and cook out the raw flour taste. Taste and adjust salt; start with 1 teaspoon salt (total recipe amounts accounted for below) and add more later if needed.
- 6
Add dairy
Lower the heat to medium-low. Stir in 250 ml whole milk and 250 ml heavy cream. Warm the soup gently — do not boil vigorously after adding cream, as it can separate. Simmer on low for 5 minutes to combine flavors.
- 7
Optional thickening
If you prefer a thicker consistency, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Whisk the slurry into the simmering soup and cook for 1–2 minutes until the soup thickens slightly.
Finish & serve
- 8
Return seafood to soup
Remove and discard the thyme sprigs and bay leaf. Gently add the seared shrimp, scallops and fish pieces into the soup and simmer gently for 2–4 minutes until all seafood is cooked through and heated, being careful not to overcook.
- 9
Adjust seasoning and finish
Stir in 1 tablespoon lemon juice, 2 tablespoons chopped fresh parsley, 1/2 to 3/4 teaspoon white pepper and additional salt to taste (total about 1.5 teaspoons salt for the whole recipe). Heat through for another minute. If desired, use an immersion blender to partially purée 1–2 cups of the soup for a creamier texture, then stir the rest of the seafood back in.
- 10
Serve
Ladle the cream of seafood soup into bowls. Garnish with a small sprinkling of chopped parsley and an extra grind of white pepper or a drizzle of olive oil if desired. Serve immediately with crusty bread.