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There’s something truly special about a seafood soup that combines rich, deep flavors with a velvety, luxurious texture. This shrimp and salmon soup is a dish that feels both comforting and elegant, making it perfect for everything from a cozy night in to a dinner party centerpiece. The combination of delicate seafood, aromatic herbs, and the golden touch of saffron creates a bowl of pure indulgence. In short, this is a recipe you simply have to try!
The Heart of the Soup: A Homemade Shrimp Stock
One of the most important elements of this dish is the shrimp stock. It’s what gives the soup its incredible depth of flavor, making it taste like something that simmered for hours even though it comes together relatively quickly. Many people underestimate just how much flavor is hidden in shrimp shells, but once you start making your own seafood stock, you’ll never go back to store-bought alternatives.
To build this essential foundation, the shrimp shells are sautéed with butter, onions, garlic, thyme, and a mix of whole white and black peppercorns. This quick step releases an intense seafood aroma, a promise of the delicious soup to come. Once the shells have slightly toasted, a generous pour of white wine is added, infusing the broth with acidity and complexity. After simmering for just 15 minutes, you’re left with a golden, briny stock that is the soul of this dish.
Don’t Waste Those Shells!
Once the stock is strained, don’t make the mistake of tossing those shrimp shells and aromatics just yet. There’s still plenty of goodness left in them. Add fresh water, bring them to a gentle boil, and let them simmer for another hour. What you’ll have is an incredible seafood stock that can be frozen and used for another dish later on; think risottos, pasta sauces, or even another seafood soup. Nothing goes to waste, and you get twice the reward from the same ingredients. And if you’re not planning to make another seafood dish anytime soon, no worries, just freeze the stock and you can use it whenever you like.
The Magic of Saffron
Saffron is one of those ingredients that might seem subtle at first but completely transforms a dish when used correctly. While it doesn’t overpower, it adds a rich, slightly floral aroma and a beautiful golden hue that makes this soup as visually stunning as it is delicious.
To get the most out of saffron, always bloom it in hot water before adding it to the soup. This simple step extracts the spice’s full flavor and color, ensuring that every spoonful is infused with its delicate essence. It might be a small ingredient in the grand scheme of things, but it elevates this dish to a whole new level.
Cooking the Seafood to Perfection
Seafood soups can be tricky because overcooked fish or shrimp can quickly become rubbery and dry. The key to keeping everything tender and luscious is knowing the right timing.
Salmon cooks incredibly fast, so it only needs a few minutes in the simmering broth before it’s perfectly flaky. The shrimp and prawns, which I’m using pre-cooked, just need a quick heat-through at the very end to stay juicy. If you’re using raw ones, they’ll need a bit longer, but not much, just enough until they turn opaque.
Another important tip is to stir gently. A spatula works best here because it allows you to mix the soup without breaking up the delicate pieces of salmon. If you’re looking for some great spatulas to level up your cooking game, I highly recommend these ones. Spatulas are my go-to for soups like this, ensuring that everything stays intact while blending harmoniously.
The Case for Smoked Shrimp
While regular shrimp work wonderfully in this soup, I love using smoked shrimp whenever I can find them. The subtle smokiness adds another layer of complexity, giving the soup a slightly deeper, more rounded flavor. It’s not essential, but if you can get your hands on some, I highly recommend giving it a try. If you’re looking for alternative seafood options, other fish like cod or halibut would also work well. However, salmon remains my top choice because of its buttery texture and rich taste, which complements the saffron and creamy broth beautifully.
The Perfect Finishing Touches
A great soup isn’t just about what’s in the pot, it’s also about what you serve it with. I love adding a generous dollop of crème fraîche on top. It adds a hint of tanginess that cuts through the richness of the soup, balancing everything perfectly. Unlike regular cream, crème fraîche has a slight acidity that enhances the overall flavor profile rather than making it heavier.
And, of course, no good soup is complete without some bread on the side. A crusty sourdough or a freshly baked baguette is perfect for dipping into the broth, soaking up all those incredible flavors. There’s something deeply satisfying about breaking off a piece of warm bread, dunking it into the saffron-infused soup, and savoring every bite.
A Dish Worth Making Again and Again
This shrimp and salmon soup is more than just a meal, it’s an experience. From the deep, homemade stock to the delicate seafood and the luxurious touch of saffron, every step of the process contributes to a final dish that’s as comforting as it is elegant. Whether you’re making it for yourself or sharing it with loved ones, it’s a recipe that deserves a spot in your regular rotation.
So next time you’re craving something warm, flavorful, and truly special, give this soup a try. And don’t forget to save those shrimp shells for round two!
There’s something truly special about a seafood soup that combines rich, deep flavors with a velvety, luxurious texture. This shrimp and salmon soup is a dish that feels both comforting and elegant, making it perfect for everything from a cozy night in to a dinner party centerpiece. In short, this is a soup recipe you simply have to try!
Total Time:1 hour
Yield:4–5 portions 1x
Ingredients
Scale
300 g (11 oz) shrimp, with the shells on
300 g (11 oz) prawns
500 g (1.1 lbs) salmon, cut into cubes
1 onion, chopped
2 tbsp butter
3 garlic cloves, lightly smashed
4 sprigs of thyme
1 bottle (750 ml / 3 cups) white wine
3 bay leaves
½ tsp white peppercorns
1 tsp black peppercorns
1 large parsnip, cut into bite-sized pieces
2 carrots, cut into bite-sized pieces
3 potatoes, cut into bite-sized pieces
½ g (¼ tsp) saffron
700 ml (3 cups) heavy cream
3 tbsp dill, chopped
Salt, to taste
To Serve
Crème fraîche
Bread (preferably sourdough)
Instructions
Peel the shrimp, saving the shells in one bowl and the shrimp in another. Set aside.
Melt the butter in a pot over medium heat and sauté the onion until softened and slightly golden.
Add the thyme and garlic, frying for another minute.
Add the shrimp shells and stir.
Pour in the white wine, then add the bay leaves, white peppercorns, and black peppercorns. Bring to a boil, then let simmer on medium-low heat for 15 minutes. Season with salt.
Place the saffron in a small bowl and pour over a bit of hot water. Let sit.
Strain the stock using a fine-mesh strainer, discarding the solids.
Return the strained stock to the pot and add the parsnip, carrots, and potatoes. Let simmer for 5 minutes.
Pour in the saffron and its soaking liquid, then simmer the vegetables for another 5 minutes.
Pour in the heavy cream and let simmer on very low heat for a few minutes.
Add the salmon and let it simmer for 5 minutes.
Add the prawns and cook for another few minutes.
Taste and adjust the salt, if needed.
Finally, add the shrimp and dill. Stir and serve immediately with crème fraîche and bread. Enjoy!
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