Seafood soup


Ingredients 15
Servings 4
Time

Ingredients

  • 1
    large green pepper, coarsely chopped
  • 1
    onion, coarsely chopped
  • 1
    stalk celery, coarsely chopped
  • 30
    ml
    oil
  • 2
    medium potatoes, peeled and diced
  • 1
    bay leaf
  • 500
    ml
    water
  • salt
  • pepper
  • 400
    g
    hake fillets
  • 625
    ml
    milk
  • 30
    ml
    cake flour
  • 200
    g
    shrimps, drained
  • 900
    g
    mussels in their shells, drained
  • 15
    ml
    chopped parsley
 

Method

 
In a large saucepan, sauté the green pepper, onion and celery in the oil until soft. Add the potatoes, bay leaf and water and season to taste with salt and pepper. Simmer until the potatoes are cooked. Meanwhile, place the hake fillets in another saucepan with 500 ml of the milk and heat slowly until the fish is done. Drain, reserving the milk. Flake the fish. Blend the remaining milk with the cake flour to form a smooth paste. Add to the vegetable mixture and stir continuously until the mixture comes to the boil. Add the milk in which the fish was cooked, the flaked fish, shrimps and mussels. Heat slowly until the soup is piping hot. Season with salt and pepper if necessary. Sprinkle with chopped parsley and serve with croûtons. Serves 4.
 

Read more on: fish/seafood  |  soup
 

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