Heavenly Seafood Soup
A rich and flavorful seafood soup with mussels, clams, prawns, and crab meat, infused with ginger and coconut milk, garnished with fresh parsley.
Equipment
- large pan
- Wide, heavy pan
- strainer
- whisk,
Ingrediënten
- 16 mussels
- 8 clams
- 100 g raw headless prawns
- 1 cm cube fresh root ginger
- 40 g onion
- 1.2 liters chicken stock
- 1 tsp black peppercorns
- Salt to taste
- 40 g unsalted butter
- 3 tbsp plain flour
- 50 g white crab meat cooked or uncooked
- 5 tbsp thick coconut milk
- Fresh parsley chopped, to garnish
Instructies
- Rinse the mussels and clams thoroughly under cold running water to remove sand and grit.
- Scrub the shells with a stiff brush and remove the beards from the mussels.
- Tap any open molluscs gently with the back of a knife; discard any that do not close.
- Rinse again and set aside.
- Peel and devein the prawns, then rinse and pat them dry.
- Cut each prawn into 3 segments and set aside.
- Cut the ginger into 4–5 slices.
- Peel the onion.
- Combine the chicken stock, ginger, whole onion, and peppercorns in a pan.
- Bring to a simmer, then cover and simmer gently for 15 minutes.
- Strain the stock into a clean pan, season with salt to taste, and keep warm.
- Melt the butter in a wide, heavy pan.
- Add the flour and cook, stirring, over low heat for 2 minutes, until the mixture bubbles but does not brown.
- Gradually pour in the hot stock, whisking rapidly to prevent lumps.
- Simmer gently for 3–4 minutes.
- If any lumps appear, strain the mixture at this point.
- Add the mussels and clams to the soup and bring to a boil.
- Cover and cook over medium heat for 5 minutes, or until the shells open.
- (If some do not open, cook for another minute, then discard any that remain closed.
- )
- Add the prawns, crab meat, and coconut milk to the soup.
- Cook over low heat for 1 minute.
- Serve the soup in wide soup plates, garnished with chopped parsley.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with crusty bread for dipping or a side salad for a complete meal.
Wine Advice:
Pair with a crisp white wine, such as Sauvignon Blanc, or a light, dry Chardonnay to complement the rich flavors of the soup.
Nutritional Information
Calories: 320 kcal | Carbohydrates: 10 g | Protein: 28 g | Fat: 18 g | Fiber: 3 g | Sugar: 4 g | Salt: 1.5 g
