It will be hard to outsmart this seafood soup with vegetables which covers two courses of the menu in one bowl!
15 g butter
125 ml chopped onion
125 ml chopped leek or additional onion
1 clove garlic, chopped
250 ml peeled and diced potato (1 x ± 200 g potat0)
500 ml water
1 bay leaf
2 ml salt
5 ml chicken or vegetable stock powder
2 ml dried origanum or mixed dried herbs
pinch grated nutmeg
good pinch white pepper
good pinch cayenne pepper (optional)
125 ml cream or coconut cream
500 g fish and seafood including:
± 125 g boneless, skinless hake or any favourite white fish
125 ml white wine or water
± 125 g cleaned prawns
± 125 g cleaned calamari tubes or rings
± 125 g cleaned mussels
± 600 ml vegetables including:
50 ml corn kernels (fresh, frozen or canned and drained)
50 ml peas (fresh or frozen)
50 ml finely diced carrot (fresh or frozen)
50 ml finely diced celery
50 ml white button mushrooms, sliced or diced (optional)
15 g Butter
250 ml water
50 ml finely shredded baby spinach (fresh or frozen)
50 ml snipped spring onion
black pepper for serving
- Place the butter in a large saucepan and add the onion, leek, garlic and potato. Stir and cook gently for 5 minutes.
- Add the water, bay leaf, stock powder, herbs, nutmeg, salt, white and cayenne pepper and bring to boil. Reduce heat and simmer 15 minutes.
- Remove the bay leaf and blend the soup base with a stick blender until quite smooth.
- Stir in the cream or coconut cream and remove from heat.
- Dice the fish and place in a second saucepan with the wine or water.
- Bring to boil and simmer gently for 5 minutes.
- Rinse the remaining selected seafood and add to the saucepan. Bring to boil and remove from heat.
- Place the corn, peas, carrot, celery and mushrooms if used in a third saucepan and add the butter. Cook and stir over moderate heat for 5 minutes and add the water.
- Bring to boil, reduce heat, simmer for 5 minutes and remove from heat.
- Add the prepared fish, vegetables, spinach and spring onion to the soup base.
- Stir to combine and reheat over moderate heat until the soup almost starts to boil.
- Serve warm.
6 to 8 servings.
Recipe by Carolié de Koster.