Seafood Soup
- Replies 2
I've been making this soup for years and is a huge request by family and friends.
Im the only one who doesn't eat it and that's because I don't eat seafood.
My daughter calls this Goodness in a bowl.
Really chunky soup , last for 4 days in the fridge, Im not sure if you can freeze completed soup but stock is fine to freeze
Serves 6
Recipe and photos are mine
Ingredients
Stock :
2 x Salmon heads ... from all fish shops around $3.99 kg
1 x celery stick cut in 3
1 x carrot cut in 3
1 x onion whole
Seafood
300g marinara mix
250g whole mussels..clean and scrub leave in shell
1x piece boneless fish ..cut into bite size pieces
1 x celery stick chopped
1 x carrot diced
1 x tablespoon olive oil
Salt n pepper to taste .
Note: you can add whatever seafood you want too Including prawns, squid ect or even double the fresh marinara mix.
Method
1. In a 6 litre pot add Salmon Heads , carrot, celery , onion and 3/4 fill with water.
2. Bring to boil , then simmer for 2 hours
3. Cool slightly then place in fridge and leave overnight if possible. ( you can skip this step and move straight onto next step).
4. Strain stock into a new pot and discard salmon heads and vegetables
5. Bring stock to the boil and add celery and carrot , cook for 20 minutes until vegetables are soft.
6. Add all seafood , olive oil and salt n pepper, simmer for 30 minutes.
Serve with crusty bread.
Im the only one who doesn't eat it and that's because I don't eat seafood.
My daughter calls this Goodness in a bowl.
Really chunky soup , last for 4 days in the fridge, Im not sure if you can freeze completed soup but stock is fine to freeze
Serves 6
Recipe and photos are mine
Ingredients
Stock :
2 x Salmon heads ... from all fish shops around $3.99 kg
1 x celery stick cut in 3
1 x carrot cut in 3
1 x onion whole
Seafood
300g marinara mix
250g whole mussels..clean and scrub leave in shell
1x piece boneless fish ..cut into bite size pieces
1 x celery stick chopped
1 x carrot diced
1 x tablespoon olive oil
Salt n pepper to taste .
Note: you can add whatever seafood you want too Including prawns, squid ect or even double the fresh marinara mix.
Method
1. In a 6 litre pot add Salmon Heads , carrot, celery , onion and 3/4 fill with water.
2. Bring to boil , then simmer for 2 hours
3. Cool slightly then place in fridge and leave overnight if possible. ( you can skip this step and move straight onto next step).
4. Strain stock into a new pot and discard salmon heads and vegetables
5. Bring stock to the boil and add celery and carrot , cook for 20 minutes until vegetables are soft.
6. Add all seafood , olive oil and salt n pepper, simmer for 30 minutes.
Serve with crusty bread.
Last edited:
.png){kind=icon}
