Soup of the Sea


  • 6 large green prawns, peeled, tails intact
  • 80g spangled emperor fillet, cut into ½ inch wide strips
  • 200g mussels, cleaned
  • 80g scallops, roe on
  • 60ml extra virgin olive oil
  • 1 king prawn, head and tail on, body peeled
  • 80gr baby squid cleaned, slice tubes and leave tentacles intact
  • 60ml white wine
  • 100ml fish stock
  • 25g tomato paste
  • 5g fresh basil
  • 1g minced garlic


  1. Heat oil and add garlic followed by mussels and white wine.
  2. Cove and simmer until mussels open.
  3. Stir in tomato paste; add fish stock, spangled emperor, prawn cutlets and the remaining seafood.
  4. Cover and simmer for 3 minutes.
  5. Add herbs, season to taste with salt and pepper.

Serve in an oversize bowl with herb focaccia.

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