Aloo Seafood Soup

    Aloo Seafood Soup

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    About this recipe: Mussels, aloo in a garlicky tomato broth with cream. Simple yet luxurious! Serve with an interesting bread.

    Serves: 4 

    • 150g butter
    • 2 rashers bacon, chopped
    • 1 onion, chopped
    • 2 cloves garlic, crushed
    • 4 tablespoons plain flour
    • 1.2L vegetable stock
    • 4-5 medium sized potatoes, peeled and thinly sliced
    • 284ml cream
    • 1 tbsp lemon juice
    • salt and pepper to taste
    • 500g cooked and shelled mussels
    • 250g pack of prepared & cooked mixed seafood
    • 2 medium sized egg yolks
    • handful chopped parsley (for garnish)

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Melt butter in a large saucepan.
    2. Add garlic, onion and bacon and cook for 5 mins.
    3. Slowly stir in flour and add stock when mixture looks dry. When all the flour is in, add the remaining stock but keep 2 tbsp stock for later.
    4. Bring mixture in pan to a simmer and add the thinly sliced potatoes. Allow to simmer for 15 minutes.
    5. Stir in the cream, then add the lemon juice.
    6. Add cooked mussels and seafood to mixture.
    7. Season with salt and pepper to taste.
    8. Blend 2 egg yolks with the reserved vegetable stock, then add to mixture.
    9. Simmer for an additional 5 minutes.
    10. Serve immediately, garnished with fresh parsley.
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