Recipe from Stacy Oden
0 (0)
Cook time: 30 min
Servings 4
Updated 11.11.2022
Isn't it absolutely splendid how seafood soup is always a delicacy, and it can be adored in all its varieties? Let us show you one more alternative to seafood soup, and don't hesitate to customize this recipe with your preferred ingredients!


  • Sea bass fillet
    7 oz.
  • Bell pepper
    1 piece
  • Small bay leaves
    2 pcs.
  • Butter
    1 tbsp.
  • Frozen mussels
    7 oz.
  • Peeled shrimp
    7 oz
  • Potatoes
    2 pcs.
  • Heavy cream 10%
    35 fl. oz.
  • Green onion
    3 stalks
  • Parsley
    3 sprigs
  • Salt
    to taste
  • Vegetable oil
    1 tbsp.
  • Petiole celery
    1 stalk
  • Onion
    1 piece

Nutrition facts per serving

  • Calories

    575 kcal

  • Protein

    38 g

  • Fat

    37 g

  • Carbohydrates

    21.8 g


  • Wash the fish, shrimp and mussels. Cut the fish into pieces. Peel the potatoes and cut them into small cubes. Peel and chop the onion and celery. Wash the pepper, remove the core, dice into cubes. Wash greens, dry and finely chop them.

  • Heat the butter and vegetable oil together in a saucepan. Sauté the onion, celery and pepper over low heat, for about 7 minutes. Add potatoes and fry for 10 minutes over medium heat.

  • Boil 7 fl. oz. of water. Add shrimp and mussels to the pan with vegetables, and cook for 3 minutes. Pour in the hot water.

  • Add fish pieces to the soup, cook everything together for 10 minutes.

  • Heat the cream and pour into the pot of soup, season with salt and pepper. Heat it until it’s steaming, but do not boil. Reduce the heat to the lowest.

  • Add the greens to the soup and cook over low heat with the lid covered for 10 minutes. Ready!


  • You can add the juice of the mussels into the soup for an even more intense flavour.

Bon Appetit!

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