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Creamy Garlic Seafood Soup

Servings: 4 servings


  • 8 oz shrimp peeled & deveined, reserve shells and tails for the stock
  • 2 small yellow onions chopped
  • 12 cloves garlic crushed
  • 2 jalapeños quartered
  • 1/4 cup white wine
  • 5 3/4 cups water
  • 1 tbsp butter
  • 2 tbsp flour
  • 3/4 cup skim milk or heavy whipping cream
  • 1 tsp salt
  • 1/8 tsp saffron crushed
  • 1 lb mahi mahi fillets cut into small cubes
  • 3 tbsp cilantro leaves
  • 3 tbsp green onions chopped
  • 1 avocado peeled & chopped
  • 6 lime wedges


  • To make shrimp stock, heat a large pot over medium heat with a small amount of oil. Add the shrimp shells, onion, garlic and jalapeños; sauté until slightly soft (about 3-5 minutes) stirring frequently.
  • Add the wine to the pot and stir occasionally until most of the liquid has evaporated (about 3-5 minutes).
  • Add the water, bring to a boil, then reduce the heat and let simmer until the liquid is reduced to about 3 cups (about 40 minutes).
  • Strain the broth over a bowl and discard the solids.
  • Melt the butter in a large pot over medium-high heat, then stir in the flour and stir constant for 1 minute.
  • Slowly add the shrimp broth while stirring with a whisk.
  • Next, stir in the milk, salt and saffron and bring to a boil. Cook until slightly thick, stirring occasionally (about 5 minutes).
  • Add the shrimp and mahi mahi and evenly distribute throughout the soup. Reduce the heat and let simmer until the shrimp are pink and the fish is cooked through (about 3 minutes).
  • Remove the pot from heat and divide the soup into 4-6 bowls. Top each bowl with about 1 tsp cilantro, 1 tsp green onions and 2 tbsp avocado; serve with lime wedges.