- 4 people
- February 20, 2016
This seafood recipe! I tweaked it a bit but it’s got some heavenly flavors that’s going to dance in your mouth! I love seafood. It always reminds me of traveling and vacationing by the beautiful oceans of our planet. This recipe is completely pescatarian. It’s also fast and super easy, and perfect for this chilly gloomy weather.Print
- 40g butter
- 1 onion, roughly chopped
- 1 large carrot, roughly chopped
- 1 large stick celery, roughly chopped
- 2 tablespoons plain flour
- 4 cups (750ml) fish stock
- 3 cups (750ml) milk
- 12 raw prawns, peeled leaving tails intact, deveined
- 12 mussels, scrubbed, debearded
- 1 salmon fillet, skin removed, cut into 2cm pieces
- 2 tablespoons chopped flat-leaf parsley
- salt and cracked black pepper
- Melt the butter in a large saucepan over medium-low heat. Add the onion, carrot and celery and cook for 3 minutes or until softened (do not brown).
- Add the flour and stir until the mixture bubbles and begins to come away from side of pan. Cook for another 2 minutes then remove from heat. Stir in the fish stock and milk, scraping to dislodge any sediment on the base of pan to avoid lumps forming in the soup.
- Return pan to heat, reduce to low and cook for 25 minutes. Add the prawns, mussels, salmon and parsley and cook for another 4-5 minutes or until seafood is just cooked through. Season with salt and pepper.
- Ladle soup between serving bowls and serve immediately.