You would be surprised to see how easy it is to prepare this fish and seafood soup! And let me show you how to make a homemade prawn broth from scratch at home! Once you have tasted that rich broth, you will wish you made even more of this stuff!
I never throw away the heads and scales of raw prawns.
And why is that?
Fresh Prawn Broth
Because just look what a great fish and seafood soup you can make with them!
The scales and heads are the perfect stuff to make a flavorful prawn broth.
And that will be the base for this soup.
Those prawn heads contain so much flavor. It would be a total waste to just chuck them all in the bin. I am a huge fan of what they call “nose to tail” cooking.
Try to use every bit of your ingredients as much as you can.
Easy Fish and Seafood Soup Recipe
Besides the peeled prawns, you can also add whatever fish or seafood you like.
It doesn’t matter as long as it tastes good! Just make sure that the fish is firm and doesn’t easily fall apart when it is boiling.
For my soup here I went for some diced salt cod, a handful of fresh clams, plump mussels and an extra portion of prawns.
Delicious.
You would be surprised to see how easy it is to prepare this fish and seafood soup! Let me show you how to make a homemade prawn broth from scratch at home! Once you’ve tasted that rich broth, you will wish you made even more of this stuff!
Bisque
Do you love making seafood and prawn broth from scratch like this one?
Then you should also check these recipes you can make with fresh raw prawn heads and scales: a creamy prawn pasta with prawn bisque sauce.
Or how about the greatest prawn croquettes ever… From scratch.
Enjoy!
Easy Fish and Seafood Soup Recipe
You would be surprised to see how easy it is to prepare this fish and seafood soup with a homemade prawn broth from scratch!
- 8 prawns
- 6 cooked mussels
- 2 oz white fish (55 g)
- 6 fresh clams
- 1 fish bouillon cube
- 4 cups water (920 ml)
- 1 large garlic clove peeled
- 1 sprig fresh rosemary
- 2 tbsp onion chopped
- 1 clove
- 1 bay leaf
- pepper
- salt
- Pour the water in a large saucepan and add the onion, fish bouillon, fresh rosemary, bay leaf, clove and peeled garlic.
- Bring it to a light boil over medium heat. Peel the prawns and put them in the fridge until needed later on. Then add the prawn heads and scales to the warm stock.
- Season with a pinch of pepper and stir. Cook the prawn heads and scales for 20 minutes under a lid. Then let them cool down a bit and pour it all in a blender.
- Blend the heads and stock until you end up with a wet pulp.
- Place a colander or sieve over the pan you cooked the prawn heads in and strain the mixture.
- Stir well and press on the prawn pulp to get as much juice out of it as possible. Then get rid of the pulp. Check the seasoning of the prawn stock and add extra pepper or salt to taste if necessary. Add water if it is too strong. Place the prawn stock back over medium heat. Dice the fish into bite-size pieces.
- Once the stock is hot, add the peeled prawns, mussels, clams and diced fish.
- Cook the fish and seafood for a couple of minutes until cooked through. Then scoop the fish soup into large bowls and serve hot.
