I love seafood.
I grew up in a family who treated shellfish, crustaceans and fish as a means to celebrate special occasions.
Anytime we’d go to a restaurant it was common for my family members to treat themselves to oysters, mussels and prawns.
Whenever I see my mum I treat her to my seafood soup.
It’s so comforting and flavourful and my own special way of lavishing her with affection.
My own husband and children don’t like seafood so when I make this for myself it’s a rare occasion indeed and I don’t often have fresh seafood waiting in my fridge.
While fresh seafood is going to taste best in this dish, I have often used frozen seafood when I’ve wanted to treat myself on a whim.
In these instances I usually use frozen mussels, prawns and NZ Hoki fish.
You could also use squid and octopus for extra texture and flavour.
The celery in this dish is entirely optional. Usually celery takes long, slow cooking to soften it and because this dish is very quick to cook, the celery maintains its crunch when you bite into it.
I added this for texture and because my mum loves celery but if you don’t like crunchy celery in your seafood soup, feel free to omit it.