Versión en Español

Chilean Homemade Seafood Soup Recipe
Chilean Homemade Seafood Soup Recipe

A simple and delicious Chilean seafood soup, ideal for warming up and replenishing the body, diverse, versatile, and perfect for any time of day, widely consumed throughout the country.

How to make Seafood Soup?

Like any dish of this kind, when preparing seafood soup, you can use whatever seafood you have available and even add pieces of fish, always taking advantage of the rich diversity of Chilean coasts.

Nutritional Information

Category: Soups
Cuisine: Chilean
Calories: 400
Preparation: 20 minutes
Cooking: 20 minutes
Servings: 4 people

Chilean seafood soup recipe


  • 1 kg of fresh mussels
  • 400 ml of water
  • 300 ml of fish broth
  • 200 ml of white wine
  • 150 g of shelled clams
  • 150 g of peeled shrimp
  • 100 g of shucked oysters
  • 2 tablespoons of oil
  • 1 onion thinly sliced
  • 1 clove of garlic minced
  • ½ teaspoon of paprika
  • Chopped parsley
  • Salt
  • Pepper


  1. In a medium pot, add the mussels and cover them with 2 cups of cold water, heat over medium heat for about 5 minutes or until their shells open, strain the broth and set aside separately. Discard any shells that do not open.
  2. In a large pot, heat the oil and sauté the onion, stirring until it begins to brown, add the garlic, paprika, white wine, the cooking broth from the mussels, fish broth, 1 teaspoon of chopped parsley, season with salt and pepper to taste, and stir everything with a wooden spoon.
  3. Increase the heat and bring to a boil, add the clams, shrimp, and oysters, reduce the heat and cook for 10 minutes, add the cooked mussels and heat everything together for one or two more minutes. Remove from heat and set aside.
  4. Heat clay pots directly on gas burners and serve the seafood soup on them, sprinkling each bowl with fresh chopped parsley.
  5. Remove from heat and serve the seafood soup carefully, very hot, ideally accompanied by a glass of white wine.

Frozen seafood soups

Making a frozen seafood soup is always a good idea, although the best option will always be based on fresh products, just make sure you have an assortment intended for this preparation and remove it from the freezer to normal cold at least 24 hours before for slow and safe thawing.

Did you know?

Seafood in gastronomy refers to all those edible marine invertebrate animals, including crustaceans (shrimp, crabs), mollusks (mussels, clams, octopuses), echinoderms like sea urchin, and some urochordates like sea squirts.


5/5 (1 Review)

Write A Comment