Winter is coming and one of my family's favourite soups is this seafood soup. ( not mine I hate seafood)

For the stock I use salmon heads which I usually pick up from the fish shop for under $5. It's full of omega 3
The great thing with this hearty soup is you can add just about whatever seafood you want.
Serves 8


Recipe and photo are mine


Ingredients


STOCK
1 salmon head
12 cups Water
2 x stick celery cut in 3 pieces
1 x carrots cut in 3
1 x onion cut in 4


SOUP
500g mussels scrubbed
1 x piece boneless fish fillet cut into chunks
300g seafood marinara
200g Green prawns shelled
1 x small potato
1x carrot diced
1x stick of celery diced
Chopped parsley around 1 table spoon
Salt n pepper to taste


METHOD

1) in a large pot add salmon head, water and rest of stock Ingredients
2) bring to boil then simmer low for 3 hours!


Note :try to make stock day before and after simmering refrigerate
in pot overnight, if you can't wait that's ok too just follow next steps


3) Strain liquid into a clean pot and throw out salmon head and vegies, although hubby will pick at the salmon


4) Add all soup ingredients except mussels and bring to the boil
Simmer for 1 1/2 hours. In the last 30 min add the mussels. Discard any which don't open at the end of cooking time


Serve with fresh bread and fresh lemon

 

[Sherril54]

When I was much younger 11yrs to 19 yrs, I lived next door to a Greek family and spent a lot of time with them. The Mother/Wife made beautiful food which i still love, she made this soup, but before serving it added a mix of whisked eggs with lemon juice. Love it and is so good for you, thanks for adding these recipes, it takes me back to a wonderful period in my life.

 

[kdzimm]

Thank you so much. Just what my darling 103 mother will love.

 

[Suzanne rose]

When I was much younger 11yrs to 19 yrs, I lived next door to a Greek family and spent a lot of time with them. The Mother/Wife made beautiful food which i still love, she made this soup, but before serving it added a mix of whisked eggs with lemon juice. Love it and is so good for you, thanks for adding these recipes, it takes me back to a wonderful period in my life.

My sister inlaw adds the egg n lemon but hubby likes it without.
I used to make the stock using snapper which is the traditional way but I found the salmon heads are so much cheaper and actually more flavoursome.

I also make a chicken soup making the stock out of chicken bones $2 a bag from the chicken shop.

Egg n lemon chicken soup ( this is a very traditional Greek soup)

Add chicken bones to 4 litres of water
bring it to the boil and then simmer for 2 hours. If I can I make it the day before and leave the bones in the stock until the next day.

Then strain the liquid into a new pot , discard the bones.
Add 3/4 cup of rice to stock boil gently until rice is soft. Add salt n pepper to taste.

In a bowl beat 2 eggs plus 1 egg yolk. Add the juice of 2 lemons , (you need around 1/4 cup if lemon juice )
Take one cup of stock and add to egg n lemon whisk, then add another cup of stock and whisk. Add egg mixture to pot if stock. Bring to the boil then turn of heat.
Taste if it needs more salt n pepper

 

[Jest]

When I was much younger 11yrs to 19 yrs, I lived next door to a Greek family and spent a lot of time with them. The Mother/Wife made beautiful food which i still love, she made this soup, but before serving it added a mix of whisked eggs with lemon juice. Love it and is so good for you, thanks for adding these recipes, it takes me back to a wonderful period in my life.

she said the recipe was hers. No one ever owns a recipe. Too many brilliant cooks from the past have done everything in cooking recipes.

 

[Suzanne rose]

she said the recipe was hers. No one ever owns a recipe. Too many brilliant cooks from the past have done everything in cooking recipes.

I do own this recipe . This seafood soup is MY CREATION !!!

Show me where you can find this recipe on line using salmon heads !!

I don't use any herbs or spices in this except parsley. SHOW ME A SOUP RECIPE THAT DOESNT ADD HERBS OR SPICES

YOU WONT.

Another drunk day perhaps

 

[Sherril54]

My sister inlaw adds the egg n lemon but hubby likes it without.
I used to make the stock using snapper which is the traditional way but I found the salmon heads are so much cheaper and actually more flavoursome.

I also make a chicken soup making the stock out of chicken bones $2 a bag from the chicken shop.

Egg n lemon chicken soup ( this is a very traditional Greek soup)

Add chicken bones to 4 litres of water
bring it to the boil and then simmer for 2 hours. If I can I make it the day before and leave the bones in the stock until the next day.

Then strain the liquid into a new pot , discard the bones.
Add 3/4 cup of rice to stock boil gently until rice is soft. Add salt n pepper to taste.

In a bowl beat 2 eggs plus 1 egg yolk. Add the juice of 2 lemons , (you need around 1/4 cup if lemon juice )
Take one cup of stock and add to egg n lemon whisk, then add another cup of stock and whisk. Add egg mixture to pot if stock. Bring to the boil then turn of heat.
Taste if it needs more salt n pepper

Yes, she made the egg and lemon soup as well and I love it, but my husband does not like this food at all. She also made a dish in a large round baking pan, with tubular spaghetti, fetta cheese, egg and vanilla sugar with a bachamel sauce on top, then bake it. This food is simple but so yummy. The family also ate lots of vienna loaf that was cut into large chuncks and used to eat their meals or it was dipped into olive oil. I can still remember the smell of the bread.

 

[Sherril54]

When I was much younger 11yrs to 19 yrs, I lived next door to a Greek family and spent a lot of time with them. The Mother/Wife made beautiful food which i still love, she made this soup, but before serving it added a mix of whisked eggs with lemon juice. Love it and is so good for you, thanks for adding these recipes, it takes me back to a wonderful period in my life.

She did use snapper!

 

[Suzanne rose]

she said the recipe was hers. No one ever owns a recipe. Too many brilliant cooks from the past have done everything in cooking recipes.

No reply !!! Can't find the recipe.
I'm waiting for you to prove me wrong . You have a big mouth , now prove it !!

 

[Suzanne rose]

Yes, she made the egg and lemon soup as well and I love it, but my husband does not like this food at all. She also made a dish in a large round baking pan, with tubular spaghetti, fetta cheese, egg and vanilla sugar with a bachamel sauce on top, then bake it. This food is simple but so yummy. The family also ate lots of vienna loaf that was cut into large chuncks and used to eat their meals or it was dipped into olive oil. I can still remember the smell of the bread.

Are you sure she put Vanilla ? I make the same but have never put vanilla.
It's called Pastisto. It's the Greek version of lasagne.

After I have cooked the pasta I drain it then put it back in saucepan. I add melted butter, 2 beaten eggs, parmesan cheese and nutmeg.

I then make a meat sauce , similar to bolognaise

I then make a béchamel sauce using butter,milk and flour, salt n pepper.
I add a cup of béchamel sauce to the pasta.

You then layer pasta, meat sauce , continue until you have used everything then top with remaining béchamel sauce abd sprinkle parmesan on top.
Bake for around 40min
If you want amounts let me know.
I have posted my version in the cooking section before

 

[Suzanne rose]

She did use snapper!

Snapper is what everyone uses for soup . I had read how good salmon was for you and how good the oil is that's in it. That's when I wondered how it would work in soup.
I was shocked at how cheap the heads were as it also comes with the back bone and meat still on it.
I made this on Thursday and for 2 salmon heads it cost $6.20

 

[Sherril54]

Are you sure she put Vanilla ? I make the same but have never put vanilla.
It's called Pastisto. It's the Greek version of lasagne.

After I have cooked the pasta I drain it then put it back in saucepan. I add melted butter, 2 beaten eggs, parmesan cheese and nutmeg.

I then make a meat sauce , similar to bolognaise

I then make a béchamel sauce using butter,milk and flour, salt n pepper.
I add a cup of béchamel sauce to the pasta.

You then layer pasta, meat sauce , continue until you have used everything then top with remaining béchamel sauce abd sprinkle parmesan on top.
Bake for around 40min
If you want amounts let me know.
I have posted my version in the cooking section before

She didn`t use mince in the one I liked best, but yes she did use vanilla (I don`t now where she brought it from in those days she had her special shops) I used the vanilla sugar as a substitute. I am so rude I did not mention her name it is (Chrisoula). Haven`t seen her for about 46 yrs, but I have not forgotten her or the family, everyone moved on. Thank you for the offer of the recipe, but my family especially my husband is strictly chops, potatoes and peas.

 

[Sherril54]

Snapper is what everyone uses for soup . I had read how good salmon was for you and how good the oil is that's in it. That's when I wondered how it would work in soup.
I was shocked at how cheap the heads were as it also comes with the back bone and meat still on it.
I made this on Thursday and for 2 salmon heads it cost $6.20

It sound`s realy nice. I used to make stuffed cabbage with mince and the lemon and egg sauce which I love too and my husband refused to eat it !!!