Haddock & Shellfish Soup

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    492
based on 1 ratings

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

recipe updated Mar 10, 2020

Ingredients

  • Leek icon
    Leek
    1 (about 90 g)
  • Creamed coconut icon
    Creamed coconut
    50 g (about ½ cup)
  • French beans icon
    French beans
    150 g (about 1 ¾)
  • Zucchini icon
    Zucchini
    3 (about 585 g)
  • Butter icon
    Butter
    25 g (about 1 ¾ tbsp)
  • Curry paste icon
    Curry paste
    2 tsp (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)
  • 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

Tools

  • kCook icon Large saucepan
  • kCook icon Large saucepan
  • kCook icon Cutting board

Step preview

  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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