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Seafood & spaghetti soup

Method

  • Heat the oil in a deep pan and saute the garlic, onion and celery until tender. Then add the tomatoes, stock and seasonings. Mix well, bring to the boil and rapidly boil for about 5 mins.
  • At the same time, cook the spaghetti in lightly salted boiling water until al dente. Drain well and mound in individual large soup bowls.
  • Then add the seafood to the 'soup' and simmer, removing as ready and placing on top of the spaghetti. Spoon plenty of the sauce over and serve sprinkled with basil and parmesan.

Ingredients

  • 2 tbsp olive oil
  • 3-4 garlic cloves, crushed
  • 1 red onion, finely chopped
  • 2 celery stalks, diced
  • 2 cans diced tomatoes
  • 3-4 cups fish stock
  • sea salt & freshly ground pepper
  • 200 gm spaghetti
  • 1 x 180 gm salmon steak, cubed
  • 1 x 180 gm blue eye steak, cubed
  • 1 large squid, cleaned & sliced in rings
  • 8 scallops
  • 8 mussels
  • 8 basil leaves, finely sliced
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm