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Seafood soup

Packed with fresh seafood, this soup is tasty and delicious. Enjoy it as a starter before a special meal or ladle out a little more for a hearty meal-in-a-bowl. We chose to blitz ours before serving for a smooth texture but it is also fabulous left untouched so that you can enjoy mouthfuls of seafood and vegetables.

How long will it take?

1 hour

What’s the serving size?

Serves 6

What do I need?

  • 1 tbsp olive oil
  • 1 brown onion, chopped
  • 2 carrots, chopped
  • 1 green capsicum, chopped
  • 1 garlic clove, minced
  • 1 bay leaf
  • ½ tsp dried oregano
  • ¼ tsp dried basil
  • ¼ tsp pepper
  • 1 400g can diced tomatoes
  • 1 410g can tomato puree
  • ¾ cup white wine or chicken stock
  • 3 tbsp fresh parsley, finely chopped
  • 400g salmon fillets, skinned and cut into 3 centimetre cubes
  • 500g green prawns, peeled and deveined

How do I make it?

  1. Heat oil over medium heat in a large saucepan. Add onion and capsicum and cook, stirring regularly until tender.
  2. Add carrots and garlic; cook for 3 minutes before stirring in tomato puree, tomatoes, wine and herbs.
  3. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
  4. Stir in salmon, prawns and parsley.
  5. Cook, covered for 10 minutes, or until the fish flakes easily with a fork.
  6. Remove bay leaf and if desired, blitz with a food processor until smooth. Serve immediately.

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