Seafood Spinach Soup Recipe

Prepare aromatics

Heat a large heavy-bottomed pot over medium heat. Add the olive oil and 1 tablespoon butter. When butter melts and starts to foam, add the diced onion, celery, and carrot. Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 6–8 minutes.

Add garlic and herbs

Stir in the minced garlic, fresh thyme sprigs, and bay leaf. Cook for 30–45 seconds until fragrant, taking care not to brown the garlic.

Deglaze and simmer

Pour in the white wine to deglaze the pot, scraping any browned bits from the bottom. Simmer the wine for 2–3 minutes to reduce slightly. Add the chicken or seafood stock and 1 cup water, bring the mixture to a gentle simmer, then reduce heat to low and simmer, covered, for 10 minutes to develop flavor.

Prepare seafood

While the broth simmers, pat the shrimp, scallops, and white fish dry with paper towels and season lightly with 1/4 teaspoon salt and a few grinds of black pepper. If using clams or mussels, scrub shells and discard any with broken shells or that do not close when tapped.

Cook shellfish (optional)

If using clams or mussels, add them to the simmering broth first, cover, and cook 4–6 minutes until shells open. Remove any unopened shells and transfer opened shellfish to a bowl; leave any juices in the pot to flavor the soup.

Add fish and shrimp

Gently slide the fish pieces into the simmering broth and cook for 2–3 minutes. Add scallops and shrimp and simmer gently until shrimp are opaque and scallops are firm, about 3–4 minutes more. Do not boil vigorously to avoid toughening seafood.

Add spinach and finish

Once seafood is just cooked, remove the pot from heat. Stir in the packed baby spinach a handful at a time until wilted. Add lemon zest, lemon juice, the remaining 1 tablespoon butter, and the heavy cream or half-and-half (if using). Stir gently to combine.

Season and rest

Taste the soup and season with the remaining salt (total 1 tsp) and freshly ground black pepper to reach desired seasoning. Add red pepper flakes if you want heat. Rewarm gently on low for 1–2 minutes if needed—do not boil after adding cream.

Finish with herbs

Stir in the chopped fresh parsley just before serving for bright herbal flavor.

Ladle the seafood spinach soup into warmed bowls. Garnish each bowl with an extra drizzle of olive oil (optional), a sprinkle of parsley, and serve with crusty bread or crostini and lemon wedges on the side. Encourage diners to squeeze additional lemon over their bowl to brighten flavors.