This is a wonderfully delicious soup that is full of seafood flavor and not terribly heavy. I like to add a touch of cream at the end, but if you want to forgo it you certainly could. The soup gets all it’s flavor from a rich stock. Take the time to make it and you will most certainly find it worth the effort. It creates the best flavor base to highlight the seafood. I am fortunate here in Florida to have a great seafood market a short distance away. Thank you Buddy’s 30A! I used wonderful fresh grouper, rock shrimp and lump crabmeat, but you could substitute cod or any other flaky white fish. Serve with a butter piece of toasted bred on top that soaks up all the rich stock!


  • 1 1/2  pound large shrimp peeled and deveined (save shells for stock)
  • 1 pound grouper filet cut in bite size chunks
  • 1 pound jumbo lump crabmeat
  • 4 tablespoons unsalted butter
  • 11/2 cups peeled and medium-diced carrots
  • 1 onion, finely diced
  • 1 1/2 cup medium-diced celery
  • 1 1/2 cups corn (frozen or fresh)
  • 2 cups medium-diced small red potatoes
  • 3 tablespoons all-purpose flour
  • 2 tablespoons heavy cream
  • 2 tablespoons minced parsley or chives
  • 2 teaspoons Old Bay Seasoning
  • Salt and freshly ground black pepper to taste

Seafood Stock:

  • 2 tablespoons good olive oil
  • shells from 11/2 pounds large shrimp
  • 2 onions, roughly chopped
  • 2 carrots, chopped
  • 3 stalks celery, chopped
  • 2 garlic cloves, smashed and chopped
  • 1/2 cup dry white wine
  • 1/4 cup tomato paste
  • 1 tablespoon whole peppercorns
  • 1 bayleaf
  • 1 tablespoon kosher salt
  • 10 sprigs fresh thyme, including stems
  • 10 sprigs parsley


Seafood Stock:

Heat the oil in a heavy bottomed stockpot over medium heat. Add all the ingredients with the exception of the wine  to the pot and sauté for about 10-15 minutes until slightly golden and aromatic.the shrimp shells, onions, carrots, and celery and sauté for 15 minutes, or until lightly browned. Add the white wine and 6 cups of watering bring entire mixture to a boil.  Reduce heat and simmer for about an hour.  Strain broth through a fine mesh sieve and set aside., tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour.

for soup:

Cut the seafood in bite-size morsels and place in a bowl. In a heavy-bottomed pot (my enamel pot is perfect for this use). Melt the butter and add the, onions, celery, fennel, potatoes, and corn and sauté over medium-low heat for about 10 minutes, or until the potatoes are just beginning to cook.  Stir mixture frequently, add the flour, reducing  heat to low and cook, stirring frequently for another few minutes until flour is absorbed.  Add the Seafood Stock(adding a bit of additional water if stock is too thick) and bring to a boil. Add the prepared seafood and reduce heat simmering for about 5 minutes, just until seafood is cooked through.  Just before serving, add the seafood and reduce heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Season with salt and pepper to taste and old bay seasoning.  Add the heavy cream, and the parsley or chives for garnish.  Serve immediately and enjoy!