Haddock & Shellfish Soup

by

Octopus Publishing

POSTED Fri, March 29, 2019

Serves

4

Total Time

45 MINS

Calories

492

Creamy, indulgent and packed with smoked haddock and shellfish, this simple soup would be delicious served with crunchy hunks of warm bread.

recipe-image

    INGREDIENTS


  • Leek icon
    Leek

    1 (about 90 g)chopped

  • Creamed coconut icon
    Creamed coconut

    50 g (about ½ cup)chopped

  • French beans icon
    French beans

    150 g (about 1 ¾)sliced

  • Zucchini icon
    Zucchini

    3 (about 585 g)chopped

  • Butter icon
    Butter

    25 g (about 1 ¾ tablespoons)

  • Curry paste icon
    Curry paste

    2 teaspoons (about 11 g)

  • Fish stock icon
    Fish stock

    1 L (about 1 kg)

  • Bay leaves icon
    Bay leaves

    3 (about 0.6 g)

  • Smoked haddock icon
    Smoked haddock

    500 g (about 193)broken up, skinned

  • Mixed seafood icon
    Mixed seafood

    250 g (about ¾ cup)

  • Single cream icon
    Single cream

    45 ml (about 45 g)

  • Fresh parsley icon
    Fresh parsley

    ¼ cup (about 15.6 g)

  • Salt & pepper icon
    Salt & pepper

    as needed

    METHOD


  • 1. Melt butter a clean large saucepan
  • 2. Add leek to the large saucepan
  • 3. Fry gently until softened - 3 min, medium-low heat
  • 4. Add curry paste, fish stock and creamed coconut to the large saucepan
  • 5. Boil gently
  • 6. Reduce until simmering and cover - 10 min, medium-low heat
  • 7. Add bay leaves, french beans and zucchini to the large saucepan
  • 8. Cook until softened while stirring occasionally - 2 min, medium-low heat
  • 9. Add smoked haddock, mixed seafood, single cream and fresh parsley to the large saucepan
  • 10. Cook gently until just cooked - 5 min, low heat
  • 11. Season with salt & pepper to taste
  • 12. Serve
  • 13. Swirl single cream into the large saucepan

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