Salmon, Scallop and Mussel Soup
- Ready In:
- 25mins
- Ingredients:
- 6
- Yields:
-
4 bowls seafood soup
- Serves:
- 4
ingredients
- 800 ml fish stock
- 400 g salmon fillets, skinned and boned
- 8 scallops
- 1 tablespoon dill, chopped
- 12 mussels
- 250 ml double cream
directions
- Pour fish stock into a large saucepan and bring to the boil before turning down to a simmer.
- Cut the salmon into 3-4cm cubes and lower into the stock.
- Add the scallops, chopped dill and the mussels.
- The second the mussels have opened, add the cream, season the soup with salt and pepper, then ladle into warm bowls.
- Sprinkle over some dill for presentation.
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RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free