Go Back
Portuguese seafood soup recipe

Portuguese Seafood Soup Recipe

A warm, comforting, beginner-friendly Portuguese seafood soup made with fresh or frozen seafood, simple vegetables, and a slow-simmered broth. This recipe keeps authentic flavors while staying easy enough for weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 39 minutes
Servings: 4
Course: Dinner, Main Course, Soup
Cuisine: Portuguese
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main seafood & protein
  • 300 g White fish (cod, haddock, or similar) Fresh or frozen
  • 200 g Shrimp Peeled and cleaned
  • 200 g Clams (optional) Rinsed well
Vegetables & herbs
  • 1 medium Onion Chopped
  • 2 cloves Garlic Minced
  • 2 medium Tomatoes Diced
  • 1 medium Red pepper Sliced
Broth + Seasoning
  • 4 cups Seafood or vegetable stock Store-bought or homemade
  • 2 tbsp Olive oil For sautéing
  • 1 tsp Salt Adjust to taste
  • ½ tsp Paprika Soft spice
  • 1 handful Fresh herbs Parsley or cilantro
  • ½ whole Lemon whole whole

Equipment

  • Pot (3 L / medium-sized) for cooking the soup
  • Knife for chopping vegetables and seafood
  • Cutting board prep surface
  • Ladle for stirring and serving
  • Wooden spoon for stirring
  • Measuring cups and spoons for liquids and spices
  • Bowl and paper towel for drying seafood

Method
 

  1. Rinse seafood and pat dry. Cut fish into bite-size pieces. Set aside.
  2. Heat oil in a medium pot over medium heat.
  3. Add diced onion. Cook until soft, about 4–5 minutes.
  4. Add minced garlic. Stir for 30–60 seconds until fragrant.
  5. Add chopped tomato and diced pepper. Cook until the tomato breaks down, about 5–7 minutes.
  6. Pour in the stock. Stir and bring to a low simmer. Lower heat and simmer 10–15 minutes to blend flavors.
  7. Add fish and shrimp (or clams). Cook gently until seafood is just tender, about 4–6 minutes. Do not overcook.
  8. Taste and add salt, pepper, or paprika as needed. Stir in chopped parsley.
  9. If using rice or pasta, add pre-cooked rice or tiny pasta in the last 2–3 minutes to warm through.
  10. Serve hot with a lemon wedge, and enjoy.

Notes

  • Use a frozen mixed seafood pack to save time; thaw before use.
  • Use store-bought stock for speed and consistent flavor.
  • Add seafood at the end to avoid overcooking.
  • Freeze only the broth for best texture; add fresh seafood when reheating.
  • Add rice or pasta to make the soup heartier.
  • For a more authentic note, finish with fresh parsley and a squeeze of lemon.