in Soup Recipes

Seafood soup

updated

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Ingredients for 4 servings:

  • 1 liter fish stock
  • ½ lime(s), juice
  • 2 tbsp sherry
  • 1 stalk(s) leek, in rings
  • 2 shallots, finely chopped
  • 1 tbsp ground ginger
  • 1 chili pepper(s), red, pitted and finely chopped
  • 220 g shrimp(s), shelled
  • 220 g scallops, peeled
  • 2 tbsp parsley, chopped
  • e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

Bring the stock, lime juice, sherry, leek, shallots, ginger, and chili to a boil in a saucepan over high heat. Reduce heat and simmer for about 10 minutes. Add the shrimp, mussels, and parsley, season with salt and pepper, and cook for 1-2 minutes. Serve with chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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