Seafood Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 large bowls
  • 2 lbs. of white fish, cubed
  • 2 Tbsp. of olive oil or avocado oil
  • 2 cloves of fresh garlic, chopped
  • 1.5 tsp. of caraway seeds, crushed
  • ½ Tbsp. of paprika
  • 1 Tbsp. ground salt
  • ¾ Tbsp. garlic salt
  • ½ Tbsp. of pepper
  • ½ Tbsp. of dried basil
  • 3 bay leaves
  • 60 oz. of chicken broth (Make sure it's gluten free if that's your thing.)
  • 3 carrots, sliced
  • 2, 41.5 oz. cans of diced tomatoes
  • 1, 6 oz. can of natural tomato paste
  • 2 green bell peppers, chopped small
  • 1.5 large onions, diced
  • 4 celery stalks, sliced
  • 1.5 lbs. of red or golden potatoes, chopped into cubes
  • Optional: 1 lb. of shrimp and additional salt and pepper to taste
  1. Heat your olive oil or avocado oil in a Dutch oven or large pot. Add the crushed caraway seeds, onion and garlic. Sauté together until the onions are translucent.
  2. Add the chicken stock, paprika, ground salt, garlic salt, pepper, dried basil, diced tomatoes, bay leaves and tomato paste.
  3. Bring everything to a boil and then let it simmer for 30 minutes on low.
  4. Add in your fish. You can use any kind of white fish you want. We used Halibut, which I actually wouldn't usually recommend because it's an expensive fish. However, I had purchased it for dinner one night, plans changed and then it was a day or two away from needing to be thrown away. The soup was my solution to use it all quickly while it was still fresh.
  5. Taste the soup and see if you want to add the optional salt and pepper.
  6. Simmer for about 10 more minutes.
  7. If you're adding in the shrimp, add it in 5 minutes before the soup is finished. If it overcooks it will be hard and shriveled.
Recipe by The Everyday Mom Life at