Creamy seafood soups have a special place in coastal cuisines. They are comforting, aromatic and elegant at the same time. This La Mer–style seafood soup is inspired by the popular creamy fish soups served in Northern European seafood restaurants.

The secret of its depth lies in a simple but well-balanced base: gently sautéed vegetables, a good fish stock, a touch of cream and a small but important detail — a little tomato paste and Worcestershire sauce. These ingredients add subtle umami notes and bring out the natural flavor of the fish.

The result is a smooth, comforting soup filled with tender pieces of fish and seafood. It is perfect as a light dinner, but also works beautifully as a refined starter for a seafood-focused meal.

Ingredients

Base

• 1 shallot
• ½ leek (white part)
• 1 small carrot
• 1 celery stalk
• 2 tbsp butter
• 1 tbsp olive oil

Flavor base

• 1 tsp tomato paste
• 1 tsp Worcestershire sauce
• a pinch of sweet paprika

Liquids

• 100 ml dry white wine
• 750 ml fish stock
• 200 ml cooking cream

Fish and seafood

• 120 g salmon
• 120 g white fish (cod, pollock or hake)
• 80 g shrimp
• 60 g mussels or mixed seafood

Seasoning

• 1 bay leaf
• a pinch of turmeric
• salt
• white pepper
• a few drops of lemon juice

To finish

• a small piece of butter
• fresh parsley or dill

Method

1. Build the aromatic base

In a pot over medium heat, melt the butter together with the olive oil. Add finely chopped shallot, leek, carrot and celery.

Cook gently for about 5 minutes, until the vegetables soften and release their aroma. They should remain pale and not brown.

2. Add the depth of flavor

Stir in the tomato paste, paprika and Worcestershire sauce.

Cook for about 30 seconds to caramelize the tomato paste slightly. This step gives the soup a subtle umami depth.

3. Deglaze with wine

Pour in the white wine and let it simmer for about 2 minutes, allowing the alcohol to evaporate while leaving a gentle acidity behind.

4. Build the soup

Add:

• fish stock
• bay leaf
• a pinch of turmeric

Let the soup simmer gently for about 10 minutes so the flavors can develop.

5. Create the creamy texture

Pour in the cream and stir well. The soup should now become smooth and lightly creamy.

For a slightly thicker texture, you can blend a small portion of the soup and return it to the pot.

6. Add the seafood

Add pieces of:

• salmon
• white fish
• shrimp
• mussels

Cook gently for 3–4 minutes, just until the fish becomes tender.

7. Final seasoning

Season the soup with:

• salt
• white pepper
• a few drops of lemon juice

Finish by stirring in a small knob of butter to give the soup a silky texture.

Sprinkle with freshly chopped parsley or dill.

How to Serve

This soup is best enjoyed with:

• warm crusty baguette
• toasted bread
• or rustic country loaf

A small wedge of lemon on the side enhances the fresh seafood flavors.

TGCC Chef Tip

For a subtle Mediterranean touch, add to the base:

• a pinch of fennel seeds
  or
• a few drops of Pernod.

This gives the soup a delicate aromatic note reminiscent of classic Mediterranean seafood soups.

Wine Pairing

A creamy seafood soup pairs beautifully with fresh, mineral white wines.

Try serving it with:

• Riesling
• Grüner Veltliner
• or a dry Sauvignon Blanc

Their freshness balances the creamy texture of the soup and highlights the flavor of the seafood.

Recipe Details

Recipe name
Creamy La Mer–Style Seafood Soup

Cuisine
Northern European seafood cuisine

Course
Soup / Starter

Servings
4 portions

Preparation time
15 minutes

Cooking time
25 minutes

Total time
40 minutes

Difficulty
Easy to moderate