Seafood Soup

Seafood Soup

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.


Seafood Soup
Seafood Soup
Print Recipe
Servings Prep Time
2 15
Cook Time
15
Servings Prep Time
2 15
Cook Time
15
Seafood Soup
Seafood Soup
Print Recipe
Servings Prep Time
2 15
Cook Time
15
Servings Prep Time
2 15
Cook Time
15
Ingredients
  • 1 onion, chopped
  • 2 garlic cloves, finely sliced
  • 1 stalk of celery (optional)
  • 1 1/2 tsp dried chilli flakes
  • 1 tbsp dried oregano
  • 2 Dried cloves
  • 1 Dried Bay Leaf
  • 1/2 tsp fennel seeds
  • 6 - 8 large green shell mussels
  • 1 cup raw prawns
  • 1 boneless, skinless hoki fish fillet, chopped into chunks
  • 1 420g can diced tomatoes
  • 3 cups chicken or fish stock
  • juice and zest of 1/2 lemon
Servings:
Instructions
  1. In a large saucepan heat oil and on a gentle heat. Add the onions, garlic and celery and sprinkle lightly with salt. Fry gently until the onions and garlic are soft.
    Onions Garlic Celery Frying
  2. Add the bay leaf, cloves, oregano, fennel seeds and chilli flakes. Increase the heat and fry the spices until fragrant.
    Bay leaf clove garlic frying
  3. Add the tomatoes and stir through the mixture.
    add diced tomatoes
  4. Add the stock and bring to a boil.
    adding chicken stock to soup
  5. Add the mussels, fish, prawns and other seafood if using. Simmer gently for 5 minutes or until mussels open and the seafood is cooked.
    seafood in soup broth
  6. Grate in the lemon zest and add the lemon juice. Stir gently to combine.
    grated lemon zest
  7. Serve hot with an extra wedge of lemon for garnish.
    Seafood Soup
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