Malay-infused seafood soup

Recipe from: 18 May 2012

Ingredients 28
Servings 1
Minutes 00:20


Serving Change
  • Stock:
  • 1
    celery stick- chopped
  • 1
    onion- cut in half
  • 1
    carrot- chopped
  • 5
    black pepper corns
  • 2
    cardamom pods
  • 1
    clove of garlic cut in half
  • 1
    small bunch of parsley
  • 350
    white fish
  • 1
    clove garlic- finely grated
  • Seafood:
  • 24
    mussels in ½ shell
  • 400
    firm white fish
  • 12
    de-veined prawns with shells
  • Other ingredients:
  • 30
  • 45
  • 10
  • 30
    tomato paste
  • 1 1/2
    chicken stock cube- crumbled
  • 2
    large tomatoes- peeled and finely chopped
  • juice of ½ small lemon
  • Gremolata:
  • 30
    chopped parsley
  • 1
    clove garlic- finely grated
  • zest of one lemon
  • Big squeeze of lemon juice
  • 30
    olive oil


Prepare your stock by adding the first 9 ingredients in a pot and let it simmer for 20 minutes.

Take the mussels and place them in a sieve and then put it in the stock to cook for 2 minutes.Take out and leave aside.

Repeat the same process with the prawns – leave to simmer for about 3-4 minutes in the stock. Take out and set aside

Take the stock and strain through a very fine sieve. Set aside.

Add the finely grated garlic to this stock. Now, melt the butter in a pot. Add the flour to make a roux. Stir for about 2-3 minutes. Add the tomato paste and masala. Stir well.

Add the warm stock – ladle by ladle – whisking briskly to make sure it does not form lumps. Once you have added the stock, bring it up to simmer – you will see that it has now thickened.

Add the stock cube and the chopped tomatoes. Cook for about 5 minutes. Stir well. Now add the raw fish and let it simmer for 3 minutes, then add the prawns and mussels.

Add the lemon juice and stir lightly – be careful not to break the fish! Season for taste by adding salt and pepper, lemon juice. Simmer for a 5-10 minutes.

Lastly, mix the last 4 ingredients together to make the gremolata and set aside To serve – in the bottom of a soup bowl put a dollop of the gremolata.

Take the prawns out of the soup and place 2 prawns on each plate, add 3 or more pieces of fish. Strain the fish soup through a sieve and pour in the bowl around the fish and prawns. Add 3-4 mussels on top.

Garnish with a few drops of gremolata on top.

Serve immediately.

Reprinted with permission of Life is a Zoo Biscuit. To see more recipes, click here.


Read more on: boil  |  recipe  |  soup  |  seafood


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