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🍲 Quick Seafood Soup

412 kcal · 30 min · 4 servings

Ingredients

• 500 g mussel (e.g. mussels)
• 150 ml dry white wine
• 1 onion
• 2 garlic cloves
• 1 red chili pepper
• 1 red bell pepper
• 4 tomatoes
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 800 ml fish stock
• salt
• pepper (from the mill)
• 12 large prawns (kitchen-ready, deveined and peeled except for the tail segment)
• lemon juice
• coriander leaves (for garnish)

Instructions

1. 1. Rinse the mussels thoroughly under running water.
2. 2. Remove any beards and damaged shells from the mussels.
3. 3. Pour the white wine into a pot and bring it to a boil.
4. 4. Add the prepared mussels to the boiling wine.
5. 5. Cover the pot and let the mussels simmer for about 3 minutes.
6. 6. Remove the pot from the heat as soon as the mussel shells have opened.
7. 7. Remove the lid and discard any mussels that remain closed.
8. 8. Peel the onion and the garlic.
9. 9. Finely chop the onion and the garlic.
10. 10. Wash the chili pepper and the bell pepper.
11. 11. Remove the seeds and stems from the peppers.
12. 12. Cut the bell peppers into small pieces.
13. 13. Blanch the tomatoes by pouring hot water over them.
14. 14. Shock the tomatoes immediately with cold water.
15. 15. Peel the skin off the tomatoes.
16. 16. Cut the tomatoes into quarters.
17. 17. Remove the core from the tomato quarters.
18. 18. Dice the cored tomatoes.
19. 19. Heat oil in a large pot.
20. 20. Sauté the chopped onion, garlic, bell pepper, and chili in the hot oil.
21. 21. Stir the tomato paste into the vegetable mixture.
22. 22. Deglaze the mixture with the fish stock.
23. 23. Add the diced tomatoes to the soup.
24. 24. Season the soup with salt and pepper.
25. 25. Let the soup simmer on low heat for about 20 minutes.
26. 26. Add more fish stock if necessary, if the soup becomes too thick.
27. 27. Rinse the prawns under cold water.
28. 28. Pat the prawns dry with a kitchen towel.
29. 29. Add the prawns and the cooked mussels to the soup.
30. 30. Let the seafood cook for another 5 to 10 minutes in the hot soup.
31. 31. Finally season the finished soup with lemon juice, salt, and pepper.
32. 32. Sprinkle fresh coriander over the soup.
33. 33. Serve the soup hot.

Nutrition per serving

• kcal: 412
• Protein: 56 g · Fett/Fat: 11 g · Carbs: 11 g