Fish and shellfish noodle soup
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Egg-free y 6 más Indicative dietary requirements
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Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Soup · Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Hake head and bones for stock 500 g
- King prawns 250 g
- Clams 250 g
- Fine soup noodles 150 g
- Onion 180 g
- Carrot 100 g
- Leek 120 g
- Garlic 6 g
- Celery 50 g
- Tomato sauce 40 g
- Parsley 10 g
- Water 2000 ml
- Extra virgin olive oil 35 ml
- Salt 6 g
Method
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Shell the prawns. Brown heads and shells in 15 ml oil; add the chopped onion, carrot, leek and celery, followed by the tomato and cook for 5 minutes.
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Add water and the hake head and bones. Simmer gently for 20 minutes, skimming, then strain.
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Sauté the prawn tails in 10 ml oil with garlic and parsley for 1 minute. Steam the clams separately and strain their liquor into the stock.
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Bring 1.2 litres stock to the boil, cook the noodles according to the packet and add the seafood for the final minute.
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Taste, adjust the salt, and serve at its best.
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