Can You Freeze Soup with Fish in It? A Guide to Freezing and Storing Fish Soups

Fish soups and stews make for hearty, comforting meals. With chunks of fish, shellfish and vegetables in a flavorful broth, they can also take time to prepare. Luckily, most fish soups freeze well, letting you enjoy the fruits of your labor later on. Here’s what you need to know about freezing and storing fish soups.

Benefits of Freezing Fish Soup

Freezing fish soup offers several advantages:

• Make a large batch and freeze portions for quick meals later.

• Take advantage of seasonal or sale priced seafood.

• Cook once, eat multiple times Freezing saves time

• Avoid waste – freeze leftovers from large batches.

• Enjoy seafood soups year-round by freezing during peak seasons.

• Stock your freezer with diverse frozen soups for meal variety.

Which Fish Soups Freeze Well

Most fish and shellfish soups can be frozen successfully. Good candidates for freezing include:

• Chowders – clam, corn, potato seafood chowders

• Bisques – shrimp, lobster, crab, scallop bisques

• Stews – cioppino, bouillabaisse

• Gumbos – okra, sausage seafood gumbos

• International – seafood ragus, curries, Asian soups

Thick, cream-based chowders and bisques freeze especially well. Spicy stew-like fish soups also freeze nicely. Even delicate broth-based soups can be frozen, though they may suffer some texture changes after thawing.

Ingredients to Avoid

Some ingredients don’t withstand freezing and thawing in fish soups. Avoid adding:

• Fried fish or seafood – gets soggy when thawed

• Raw oysters or mussels – become rubbery

• Milk, cream or coconut milk – may curdle or separate

• Cooked pasta or rice – turns mushy

• Raw vegetables like lettuce, cucumber, radish

• Herbs and leafy greens – lose texture and color

Tips for Freezing Fish Soup

Follow these tips for best results freezing fish soups:

• Chill soup completely before freezing – this prevents ice crystals.

• Freeze in portion sizes – use containers or bags. Flat packages freeze faster.

• Leave 1-inch headspace in containers to allow for expansion.

• Seal tightly using freezer-safe lids or double bagging. Exclude excess air.

• Label bags or containers with soup name and freeze date.

• Use freezer-safe materials like plastic, glass or aluminum containers.

• Place soups in coldest part of freezer, at 0°F or below.

• Avoid freezing more than once – thaw completely before refreezing.

• Store frozen soups for 2-3 months for best flavor and texture.

How to Thaw Frozen Fish Soups

Always thaw fish soups safely in the refrigerator, never at room temperature. There are a few thawing options:

• Refrigerator thawing – Allow a day or two for soup to thaw fully.

• Cold water bath – Sealed bags or containers can thaw in cold water in 1-2 hours.

• Microwave – Thaw frozen soup in microwave in 5-10 minute bursts.

Bring fish soups to a simmer after thawing and add any additional seasoning or garnishes as desired. Soups that separated during freezing may need extra mixing or blending after thawing.

Reheating Frozen Fish Soups

The best ways to gently reheat frozen fish soups without overcooking include:

• Stovetop – Heat thawed soups over medium-low, stirring frequently.

• Microwave – Reheat individual portions at 50% power in 1-2 minute intervals.

• Slow cooker – Add thawed soup to a slow cooker and reheat on low for 1-2 hours.

• Simmer – For thicker soups, simmer for 10-15 minutes after thawing.

Stir soups frequently while reheating and check temperatures using a food thermometer. Reheat fully to 165°F. Avoid boiling soups after thawing to prevent toughening the fish.

Serving Previously Frozen Fish Soups

To freshen up thawed fish soups, try adding:

• Fresh garnishes – chopped parsley, cilantro, green onion

• Acidic drizzle – lemon or lime juice

• Texture – croutons, oyster crackers or crusty bread

• Heat – hot sauce, grated fresh ginger or horseradish

• Richness – swirl in yogurt, pesto or coconut milk

• Brightness – stir in fresh or frozen vegetables

• Plating – bowl with slaw, rice or biscuits for a meal

The key is not overworking the thawed seafood. Let previously frozen fish soups gently reheat and add any final touches just before serving.

Freezing Different Types of Fish Soup

Follow these frozen storage times for common fish soups:

• Seafood bisques and chowders – 2-3 months

• Cream-based seafood stews – 2-3 months

• Tomato-based seafood stews – 2-3 months

• Brothy seafood soups and broths – 1-2 months

• Spicy fish gumbos – 2-3 months

• Asian fish and seafood soups – 1-2 months

Wrap and freeze soups flat in meal-sized portions. Maximize space in your freezer.

Storing Other Frozen Seafood

Handle other frozen fish and shellfish with care:

• Finfish – freeze fillets up to 6 months; steaks or whole fish up to 3 months

• Shrimp, scallops and squid – up to 3 months is ideal

• Clams, mussels and oysters – 2-3 months maximum

• Crab and lobster – cook first and freeze up to 2 months

• Fish soups and stews – see recommendations above

Frozen Fish Safety Tips

Keep these food safety guidelines in mind:

• Freeze fish promptly after catching or purchasing.

• Store at 0°F or below. Don’t allow freezer to rise above freezing.

• Use frozen fish within recommended storage times.

• Keep frozen fish encased in ice or with freezer packs when transporting.

• Don’t refreeze thawed fish or let it sit at room temperature for over 2 hours.

• Look for signs of spoilage like off odors, mushy texture, dryness or discoloration. When in doubt, throw it out!

Enjoy Endless Frozen Fish Soups

Freezing is an easy way to save time while enjoying flavorful fish soups all year long. Follow proper freezing methods and food safety for frozen fish. Thaw gently, reheat carefully and add fresh garnishes before serving revived fish soups. With an arsenal of frozen fish soups in the freezer, you’re never more than a short thaw away from a hot, homemade seafood meal!