Shellfish Soup

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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  • Soup Ingredients:
  • Leftover Shells from 1 shellfish dinner, 1 Carrot (peeled and cut into a few pieces), 1 Parsnip (peeled and cut into a few pieces), 2 small Fennel bulbs (rinsed and cut into pieces), 2 Onions (peeled and cut into a few pieces), 5 tbsp Tomato Paste, 5 tbsp Extra Virgin Olive Oil, 50 fl oz (1.5 L) Water, 2 Bay Leaves, 2 tbsp Fish Sauce, or to taste, 1 can Coconut Milk
  • Toppings Ingredients (optional):
  • 8-16 Scallops, 5 tbsp Extra Virgin Olive Oil, 3 cloves of Garlic (minced), 3.5 oz (100 g) Bacon (cut in small pieces)


Step 1

If you’re making the toppings, start by mixing the olive oil and minced garlic and add the scallops to let marinate. Then fry the bacon crispy and set aside.

Step 2

Put all the ingredients for the soup, except the water, fish sauce and coconut milk, in a large pot over high heat and fry for a few minutes while stirring.

Step 3

Pour over the water, lower the heat to medium, and let simmer for 30 minutes. (Note: this step will make your kitchen smell quite nasty, but don’t worry…it’s supposed to and the flavor of the soup will make up for it, I promise!)

Step 4

When the 30 minutes have passed, strain the stock into a separate pot (should give you about 3.5 cup (8 dl) stock), and reduce over high heat to about 2 cups (0.5 dl).

Step 5

Turn off the heat, stir in the fish sauce and the coconut milk, and allow to get hot without boiling.

Step 6

Heat up a frying pan (hot!) and quickly sear the marinated scallops (60-90 seconds on one side, then 30 seconds on the other).

Step 7

Place 2-4 scallops in a bowl, pour the soup over them, then sprinkle the bacon on top.

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