A Flavorful Fishy Feast
With so much seafood variety in our freezer, we couldn’t pick just one meat to have for dinner. We decided to throw all our marine life into a beautiful and delicious seafood soup! Soups are a fantastic low-carb option as they tend to contain mostly keto-friendly broths and seasonings. Of course, our recipe is totally keto approved!
Soups are also a great way to use up a lot of ingredients and keep the yum going for days. Soups hold up very well in the refrigerator; some people say their soups taste even better after a day or two since the flavors continue mixing and developing in the fridge. It’s always great to keep some stock or broth in the house to make a quick soup that’ll last the week. Many soups are freezer friendly as well so you can make a big batch enjoy some now and freeze the rest for later!
We had some wild-caught cod left from our Chili Lime Cod dinner, some calamari and shrimp, all waiting to meet! They all defrosted pretty quickly, so don’t worry if all your fish is frozen. We left the cod and calamari in a bowl of water for about an hour, and the shrimp, about 20 minutes. You can also move the frozen seafood to the refrigerator the night before you plan on making the soup.
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To finish off some delicious seafood soup, we added fresh lime juice and parsley to give it zest and freshness. The combination is amazing; your entire bowl will be bursting with different flavors. This flavor profile is nice and bright, making it a perfect meal to enjoy on a hot summer day when you want something light yet filling.
If you don’t have some of the three main seafood ingredients, you can substitute with your favorite fish, scallops, clams or mussels. If you don’t have seafood broth, any other broth will do! No coconut cream? Add organic heavy whipping cream! To make this more of a chowder, consider adding some potatoes to cook with your veggies until fork tender. To keep this dish paleo and low carb friendly, we skipped the potatoes (they won’t be missed!). There are so many ways to customize this soup so see what you have in your fridge and go with it- it will surely come out tasting great!
One thing to keep in mind is to make sure if you’re using fresh dill, basil or parsley, to add them in at the last 5 minutes of cooking. These fresh herbs are delicate and can break down and lose flavor if cooked too long. You can sprinkle them on at the very end just to be extra safe, preserving their great taste for sure!
If you loved this dish, and are looking for a similar seafood recipe, check out this Spicy Mussel Soup from Low Carb Africa! This surprisingly easy recipe is delicious, filling, and most importantly, keto-friendly!
| Servings: servings |
- 10 oz wild caught cod
- 8 oz calamari
- 8 oz shrimp
- 1/4 cup coconut oil
- 1.5 cup tomato sauce
- 1/2 cup coconut cream
- 1 quart seafood broth
- 2 cups water
- 3 medium carrots
- 4 stalks celery
- 4 stalks green onion
- 4 cloves garlic
- 1 medium onion
- 8 oz mushrooms
- 1 lime
- 1 lemon
- 1 tbsp salt
- 2 tsp pepper
- 2 tsp red pepper flakes
- 1 tsp thyme
- 1 tsp dill
- 3 whole bay leaves
- 2 tsp basil
- 2 tsp oregano
- fresh parsley
- Start off with 2 tablespoons of coconut oil in a soup pot heating up on a medium flame.
- Throw in onions and crushed garlic to cook until fragrant.
- Then throw in chopped carrots and celery. Let these veggies cook down until tender.
- Pour in 1 quart of your broth of choice, water and tomato sauce.
- Let this come to a boil, then reduce heat to a simmer. Allow the veggies and broth to simmer for about 30 minutes. You may season in this step as well.
- While the soup is simmering, start to peel your shrimp, if unpeeled.
- Cut your calamari tubes into about 1/2 inch pieces and let them sit in a bowl with lemon juice. The lemon juice will help prevent them turning rubbery if cooked too long.
- Chop up mushrooms and add them to the soup after it's been simmering for 30 minutes. Add coconut cream, if using, at this stage as well. Make sure the soup returns to a simmer if cooled off too much by the cream.
- When the mushrooms have been cooking for about 10 minutes, add in wild caught cod and let it cook for about 10 minutes as well.
- Take a wooden spoon and break the fish down in the pot into smaller pieces.
- To cook the shrimp, make sure the water is simmering and turn up the heat just a little bit. Add them in at the same time and let them cook for bout 3 minutes.
- After 3 minutes, add in the calamari (don't add the lemon juice) to the soup and let the entire soup cook for another 2 minutes. If you let it cook for longer , the calamari may become rubbery and the shrimp hard.
- Turn off the flame and take the pot off the heat. Add in the juice of 1 lime, or more to taste. Enjoy with chopped green onion and fresh parsley (don't forget to remove the bay leaves)!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our keto recipes to learn to make more delicious and healthy meals that take no time to prepare!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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When do you add the spices?
Step 5 🙂
OMG my whole family just downed the whole pot of this soup. It’s a cold day in Spring so I had to find something to warm them. This did the trick and they loved it. Shhh “Don’t tell them it’s low carb”
Aww, that’s great to hear! It’s a cold Spring here in NYC too 🙁
OMG AMAZING! I was a little apprehensive when I saw all the spices I thought it would be too much but it wasn’t strong, it was absolutely fragrant! These are the changes I made.
– Added Bok Choy instead of carrots & salary.
– Only added 1/2 Tbsp Red Pepper. (was still spicy)
– Added Cilantro instead of Parsley.
– Couldnt find Coconut Cream at the store so used 1/2 cup of heavy cream & 1/2 cup Coconut Milk.
– Added fresh Ginger.
– Used frozen mixed seafood. Added thawed last 3 minutes of cooking. Was not rubbery.
The soup was so delicious, very gourmet and easy to make. It also cleared my sinuses. I give it 5 Stars! ⭐️⭐️⭐️⭐️⭐️
Wow! Just made this and it’s awesome!!! I love it. Keeping the recipe
Thanks
I omitted the tomato sauce and used chipotle instead and no cream to make it more of a Mexican soup. Yummy
Absolutely the best seafood soup! Loved it so much I am making my second batch. The first batch I used shrimp and cod. This time mahi-mahi and tilapia!