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
    493

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

recipe updated Oct 8, 2019

Ingredients

  • Leek icon
    Leek
    1 (90g)
  • Creamed coconut icon
    Creamed coconut
    50g (about ½ cup)
  • French beans icon
    French beans
    150g (about 1¾)
  • Zucchini icon
    Zucchini
    3 (585g)
  • Butter icon
    Butter
    25g (about 1¾ tbsp)
  • Curry paste icon
    Curry paste
    2 tsp (11g)
  • Fish stock icon
    Fish stock
    1 liter (1000ml)
  • Bay leaves icon
    Bay leaves
    3
  • Smoked haddock icon
    Smoked haddock
    500g (about 2 cups)
  • Mixed seafood icon
    Mixed seafood
    250g (about ¾ cup)
  • Single cream icon
    Single cream
    100ml (½ cup)
  • Fresh parsley icon
    Fresh parsley
    4 tbsp (15g)
  • 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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