Mediterranean Seafood Soup

18. January, 2009

This soup is quite versatile as you can use various types of seafood. I particularly like mussels and salmon or haddock in it. I also like the fact that the recipe contains fresh herbs and although the price of fresh herbs in Iceland is excruciating, they do add that extra flavour. The soup suits those who are gluten and/or lactose intolerant.

E-mail recipe

Print recipe

Add to Favourite Recipes

A warming soup with a lovely ocean aroma

0 comments

This recipe is:

Egg free
Gluten free
Lactose (dairy) free
Nut free

Mediterranean Seafood Soup

Serves 2-3

Ingredients

1 onion, chopped finely
2 garlic cloves, chopped very finely
100 grams (3½ oz) small (button) mushrooms, sliced thinly
250 grams (8¾ oz) mixed seafood like scallops, shrimp, clams, lobster, squid, octopus (thawed)
200 grams (7 oz) chopped tomatoes, tinned or fresh
75 grams (2¾ oz) tinned mussels (in brine, weight includes brine)
300 millilitres (3½ fluid oz) water
1 yeast free vegetable stock cubs
5 bay leaves
1 tablespoon coconut oil
1 teaspoon salt (Himalaya or sea salt)
1 teaspoon pepper (black)
1 teaspoon Nam Plah (fish sauce)
½ teaspoon curry powder
½ teaspoon ground turmeric
Handful fresh parsley leaves

Preparation

Peel the onion and chop finely.
Peel the 2 garlic cloves and chop very finely.
Slice 100 grams mushrooms very thinly.
Heat 1 tablespoon coconut oil in the saucepan.
Add chopped onion. Heat for 5 minutes. Add a couple of tablespoons water if needed.
Add garlic and heat for 2 minutes or until very fragrant. Stir frequently.
Add 1 teaspoon salt, 1 teaspoon pepper, ½ teaspoon curry powder and ½ teaspoon ground turmeric. Heat for 1 minute.
Add 200 grams tomatoes into the saucepan along with 300 millilitres water, 5 bay leaves, 1 teaspoon Nam Plah (fish sauce) and the vegetable stock cube.
Bring the soup to a boil and let simmer for 3-5 minutes.
Add mixed seafood and mussels and let simmer for 3-5 minutes.
Chop the handful of fresh parsley and add to saucepan.

Tips

You can use 100 grams (3½ oz) white fish and 150 grams (5¼ oz) shrimp and scallops instead of the mixed seafood.
The soup is even better the next day once the flavours have really settled. Pour the soup into containers and re-heat the next day.
For a thinner soup add more water. For a richer soup replace some of the water with oat cream or soy cream.
If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
You can use regular stock cubes instead of yeast free ones.
You can use chicken or fish stock instead of vegetable stock.
The soup can be frozen and reheated later.