Savory Seafood Soup Recipe

Enjoy this wonderfully tasty seafood soup any time of year.

  • Cook: 12 hrs
  • Yields: 4 Bowls


  1. First allow the fish and shrimp to thaw.
  2. Cut fish into pieces about 1-1/2-inches (4 cm) in size.
  3. Slice shrimp in half lengthwise.
  4. Cover both and place in the fridge until needed.
  5. Using a large saucepan combine onion, celery, and garlic and cook in the oilive oil until tender.
  6. Slowly stir in 1 cup broth and wine.
  7. Bring to boiling; reduce heat.
  8. Simmer, uncovered, for 5 minutes.
  9. Stir in tomatoes, tomato sauce, oregano, salt, and pepper.
  10. Bring back to a boil; reduce heat.
  11. Cover and simmer for 5 minutes.
  12. Stir in fish and shrimp.
  13. Return to boiling very briefly then reduce heat to low.
  14. Cover and simmer for 3 to 5 minutes or until fish flakes easily with a fork and shrimp are done.


Serving it~
Ladle it into some bowls, add the sprig of basil on top and enjoy!

Diabetic Exchanges

Vegetables (d.e): 2; Fat (d.e): 0.5; Lean Meat (d.e): 2



  • 8 ounces fresh or frozen skinless fish of your choosing
  • 6 ounces fresh or frozen shrimp
  • 8 ounces shellfish (choose any that you like)
  • 2 stalks celery, sliced
  • 1/3 cup chopped onion
  • 2 teaspoons olive oil
  • 1/2 teaspoon minced garlic (about 1 clove)
  • 1 cup low-sodium chicken broth
  • 1/4 cup dry white wine (can replace with an additional 1/4 cup of low-sodium chicken broth)
  • 1 can drained, no-salt-added diced tomatoes
  • 1 can no-salt-added tomato sauce
  • 1/8 teaspoon ground black pepper
  • 4 sprigs of fresh basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt

Nutrition Facts

Serving Size: 12g
Calories: 165
Sodium: 459mg
Protein: 19
Cholestero: l87
Total Fat: 4g
Saturated Fat: 1g
Total Carbohydrates: 12g
Dietary Fiber: 2g