Seafood Soup Recipe

Recipe : Seafood Soup

Ingredients :

500-750g fish bones or 1 fish head

1 liter cold water

1 medium-sized carrot, chopped roughly

3 bay leaves

few sprigs parsley

1 tsp dried mixed herbs

1/2 lemon

2 tsp olive oil

1 large onion, sliced finely

2 cloves garlic, crushed

1 leek, cleaned and sliced

500g potatoes, peeled and cut into cubes

350g boneless fish fillets, cubed

500g mussels in shell, scrubbed, beards removed

500g green prawns, shelled and deveined

2 tbsp lemon juice

1/2 cup freshly chopped coriander or parsley

Method :

In a large pan, place fish bones or head, water, carrot, bay leaves, parsley sprigs, mixed herbs and lemon. Bring to the boil, cover and simmer for 20 minutes. Strain fish stock, reserve liquid and discard solids. Wash and dry pan. Heat oil and add the onion and garlic. Cook over low heat for 3-4 minutes. Add leek and potato and stir gently to combine. Cover and cook over low heat for 2-3 minutes. Add fish stock, bring to boil and simmer 12-15 minutes, or until potato is cooked.

Add fish fillets and bring back to boil. Add mussels, cook for a few minutes or until mussels open and fish is cooked (discard any unopened mussels). Add prawns and cook until they just turn pink. Add lemon juice and coriander and serve at once. Garnish soup with a sprig of coriander, if desired.

Note : This makes a wonderful dish for a weekend lunch or an evening meal. Serve with crusty French bread or warm Turkish pide bread.

Fat per serve : 5 grams

Serves 4

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