Medium

Fish and shellfish noodle soup

Name: Fish and shellfish noodle soup
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish, Mediterranean
Ingredients: 500 g Hake (head and bones for stock); 250 g King prawns; 250 g Clams; 150 g Fine soup noodles; 180 g Onion; 100 g Carrot; 120 g Leek; 6 g Garlic; 50 g Celery; 40 g Tomato sauce; 10 g Parsley; 2000 ml Water; 35 ml Extra virgin olive oil; 6 g Salt

Total time1 h Preparation and possible waiting 25 min · Cooking 35 min

Preparation and possible waiting: 25 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Fine soup noodles. Usual composition; check the label or the dough/sauce recipe: Fine soup noodles. Crustaceans: Ingredient to check: King prawns. Fish: Ingredient to check: Hake. Celery: Ingredient to check: Celery. Molluscs: Ingredient to check: Clams. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Fine soup noodles, Tomato sauce.

Rating Not yet rated

A seafood soup with homemade hake stock, prawns, clams and fine noodles.

Jump to steps

25 minpreparation and possible waiting

35 mincooking

4servings

1.917 kcalwhole recipe

479 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h Preparation and possible waiting 25 min · Cooking 35 min

Preparation and possible waiting: 25 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Soup 30 to 60 minutes Spanish

Allergens

View full classification 23 tags

Diet

Pescatarian

Dietary requirements

Egg-freeLactose-freeNut-freePeanut-freeSoy-freeSesame-freeNo added sugar

Dish type

SoupMain course

Meal

LunchDinner

Preparation

BoilingSautéing

Appliances

CasseroleFrying pan

Cuisine

SpanishMediterranean

Season

Winter

Occasion

For guestsWeekend

Nutrition

High in protein

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Soup · Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Rinse the clams, discarding broken shells and any that do not close when tapped. 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.
Add water and the hake head and bones. Simmer gently for 20 minutes, skimming, then strain.
Sauté the prawn tails in the remaining 20 ml oil with garlic and parsley for 1 minute. Steam the clams separately, covered, with a little water for 3–5 minutes. Discard any that remain closed and strain their liquor into the stock.
Measure 1.2 litres stock, season with the stated salt allowing for the clam liquor and bring to the boil. Refrigerate or freeze the remaining stock for another dish. Cook the noodles according to the packet and add the seafood for the final 2 minutes until the prawns are opaque and cooked through.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.