Fish and Seafood Soup Recipe & Wine Pairing Guide for Home Cooks

Introduction

There’s something undeniably comforting about a bowl of creamy Fish and Seafood Soup—brimming with tender fish, sweet prawns, and a swirl of fresh herbs. Whether you’re a seasoned home cook or an adventurous beginner, this recipe invites you to bring a taste of the ocean to your table. But what truly elevates this dish is discovering the perfect wine pairing: a glass that complements the soup’s briny, umami-rich flavors and creamy texture. With the right wine, every spoonful becomes a celebration—an experience you can create at home with a little help from your local wine shop and Vinomat, your go-to app for food and wine pairings.

About This Dish

Fish and Seafood Soup is a classic that’s beloved across cultures, from the bouillabaisse of Provence to New England chowders. What sets this version apart is its balance of simplicity and elegance—a nod to European traditions, yet tailored for the American kitchen. At its heart, this soup is about bringing together the best of the sea: flaky salmon and cod, succulent prawns, and aromatic vegetables, all swimming in a rich, creamy broth.

For many, seafood soups evoke memories of coastal getaways or festive family meals. In the United States, our multicultural culinary landscape means you might find this dish on a rustic Maine table or as part of a sophisticated California dinner party. It’s a recipe that adapts beautifully to what’s fresh and available, making it as suitable for a weeknight meal as for entertaining guests. Most importantly, it’s a dish meant for sharing, ideally with a perfectly matched bottle of wine at your side.

Key Ingredients & Their Role

Fish (Salmon & Cod): These two varieties bring complementary textures and flavors. Salmon is rich, buttery, and slightly sweet, while cod offers a mild, flaky bite. Their interplay creates a layered taste profile that stands up to both creamy soups and zesty wine pairings.
Prawns: Sweet, briny, and tender, prawns lend the soup a taste of the ocean and a pleasant snap. They’re added late in the cooking process to preserve their delicate texture.
Vegetables (Onion, Carrot, Potato): These form the aromatic backbone, imparting sweetness (carrot), earthiness (potato), and savory depth (onion). Potatoes add body and help thicken the soup naturally.
Heavy Cream: The addition of cream transforms the broth into something luxurious, softening the edges of the seafood’s brininess and providing a smooth mouthfeel that’s especially satisfying.
Lemon (Juice & Zest): Bright acidity cuts through the richness, balancing the flavors and ensuring the soup doesn’t feel heavy. This citrus note is key when considering wine pairing, as it interacts beautifully with crisp, high-acid wines.
Dill & Parsley: Fresh herbs add an aromatic lift and a clean, green finish. Dill, in particular, plays well with both seafood and lighter white wines.
Butter: Used for sautéing, butter sets a savory, nutty base for the soup, enhancing the other ingredients without overwhelming them.

Each ingredient is chosen for its ability to harmonize with others, resulting in a soup that is salty, umami-rich, and deeply satisfying. This careful balance is also what makes Fish and Seafood Soup such an exciting canvas for wine pairing—the interplay of cream and brine opens the door to a range of wine styles, from zesty whites to delicate reds.

Recipe

Ingredients:

2 tbsp Butter
1 medium Yellow onion (finely chopped)
2 medium Carrot (peeled and sliced)
4 medium Potatoes (peeled and diced)
1 cube Fish stock cube (or 2 cups fish stock)
4 cups Water
1 cup Heavy cream
200 g Salmon fillet (skinless, cubed)
200 g Cod fillet (cubed)
150 g Prawns (peeled, cooked)
1 whole Lemon (juice and zest)
2 tbsp Fresh dill (chopped)
2 tbsp Fresh parsley (chopped)
to taste Salt
to taste Black pepper

Instructions:

Prepare the ingredients: finely chop the onion, peel and slice the carrots, peel and dice the potatoes, and chop the fresh dill and parsley.
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the sliced carrots and diced potatoes to the pot. Sauté for another 2 minutes, stirring occasionally.
Crumble the fish stock cube into the pot (or add 2 cups of fish stock) and pour in the 4 cups of water. Bring to a gentle boil and let it simmer for 10-12 minutes or until the vegetables are tender.
Lower the heat to medium-low and stir in the heavy cream.
Add the cubed salmon and cod fillets to the soup. Simmer gently for 5-7 minutes or until the fish is cooked through and flaky.
Stir in the peeled and cooked prawns. Cook for an additional 2-3 minutes to warm the prawns.
Add the juice and zest of the lemon. Season the soup with salt and black pepper to taste.
Garnish the soup with the freshly chopped dill and parsley. Serve warm with slices of crusty bread or herbed toast.
Plate the soup in bowls, ensuring a balanced distribution of fish, vegetables, and prawns. Garnish with additional dill sprigs for an elegant presentation.

Nutrition Facts (per serving):

Calories: 350 kcal
Protein: 30.0g
Fat: 25.0g
Carbohydrates: 20.0g
Salt: 2.0g

Dietary Information: Gluten-free, Contains dairy, Nut-free

Perfect Wine Pairings

Pairing wine with Fish and Seafood Soup is about finding a bottle that amplifies the creamy, briny, and herbal notes while refreshing the palate between bites. Here’s how to find your perfect match:

What to Look For

Body: Medium-bodied whites or light, chillable reds work best. The creaminess in the soup calls for a wine with enough texture to stand up to it, but not so much weight that it overwhelms the delicate flavors of the seafood.
Acidity: High-acid wines cut through the richness of the cream and complement the lemony brightness. They also refresh the palate, making each spoonful taste as vibrant as the first.
Aromatics: Wines with herbal or citrus notes (think Sauvignon Blanc or Vermentino) echo the dill and lemon in the soup, creating a harmonious bridge.
Low Tannins: Avoid big, tannic reds; they can clash with the briny, creamy elements and overpower the fish.

Recommended Wine Styles

California Sauvignon Blanc: Zesty, citrus-driven, and easy to find at Total Wine or Trader Joe’s, these wines offer crisp acidity and bright herbaceous notes. Look for Napa or Sonoma producers around $15-25.
Oregon Pinot Gris: With flavors of green apple, pear, and a touch of spice, Pinot Gris from Oregon brings refreshing acidity and a subtle creaminess that pairs beautifully with the soup’s texture. Widely available at BevMo and specialty wine shops.
French White Burgundy (Chardonnay): If you’re feeling indulgent, a white Burgundy (especially from the Maconnais or Chablis) brings minerality and subtle oak, which matches the soup’s creamy base without overwhelming the seafood. Expect to pay $20-30 at Total Wine or a local wine merchant.
Spanish Albariño: For a Mediterranean twist, Albariño offers stone fruit, saline notes, and mouthwatering acidity—an ideal match for briny, umami-rich seafood. Find bottles from Rías Baixas at Trader Joe’s or BevMo, usually around $15-20.
Rosé from Provence or California: If you prefer something with a hint of red fruit, a dry rosé is a fantastic option—especially in warmer months. Its crisp finish and subtle berry notes pair seamlessly with both the cream and the seafood.

Where to Buy

Total Wine, Trader Joe’s, and BevMo all offer a wide selection of these wines in the $15–$30 range. Ask the staff for recommendations based on your preferred style and budget—they’re usually happy to point you toward both American and European bottles.
For a truly custom pairing, try Vinomat. Enter the dish and get instant wine recommendations tailored to your taste and local availability.

Cooking Tips & Techniques

Seafood Timing: Add prawns and delicate fish (like cod and salmon) only after the vegetables are nearly tender. Overcooked seafood turns rubbery; just a gentle simmer until opaque and flaky keeps everything tender and moist.
Layered Flavor: Sautéing onions and carrots in butter first develops sweetness and depth. Don’t skip this step—it makes the soup taste homemade and aromatic.
Cream Addition: Stir in the cream after the soup has simmered and the heat is reduced. Boiling cream can cause it to split or curdle, so keep the temperature gentle at this stage.
Herbs & Citrus: Add fresh herbs and lemon juice at the very end. Heat dulls their brightness, so finishing the soup with dill, parsley, and lemon zest guarantees vibrant flavor and aroma.
Seasoning: Taste and adjust salt and pepper before serving—seafood soups need a little more salt than other soups to bring out their full flavor.
Stock Quality: Use a good-quality fish stock or cube. It’s the backbone of the soup and will amplify the natural seafood flavors.

Serving Suggestions

Serve your Fish and Seafood Soup steaming hot in wide, shallow bowls that let the seafood and vegetables shine. Crusty bread or herbed toast is a must for soaking up the creamy broth—consider a rustic sourdough or a classic French baguette.

Garnish each bowl with extra dill or parsley for a fresh, green pop. A lemon wedge on the side lets each diner adjust the brightness to their taste. For a truly special occasion, set the table with chilled wine glasses and your selected bottle—pour just before serving so everyone can savor the aromas together.

If you’re looking to impress, add a simple salad of arugula, shaved fennel, and citrus on the side. Keep the atmosphere relaxed and convivial: this is comfort food meant for laughter and lingering conversation.

Conclusion

Fish and Seafood Soup is a dish that transforms any meal into an occasion, especially when you find the perfect wine pairing. Whether you’re new to wine for Fish and Seafood Soup or already have a favorite bottle in mind, don’t be afraid to experiment—there’s a world of flavor to discover. Vinomat makes it easy to find your perfect match, tailored to your taste and what’s available locally. Gather your ingredients, select your wine, and savor a restaurant-quality experience at home.