Shellfish Soup

Ok…so last week we made Garlic & Parsley Baked Langoustines, and as I said…this week we’re making soup using the leftover shells.
Don’t worry if you haven’t got Langoustine shells available, you can just replace them with shrimp shells, lobster shells, crab shells etc., and you’ll still have an awesome soup!
This is a great way to turn waste into something really delicious, and here’s what you need and how to do it:

Shellfish Soup

Prep time10 minutes
Cook time45 minutes
Total time55 minutes
Compliance Paleo, Primal, Whole30
Meal type Appetizer, Lunch, Main Dish, Soup, Starter
Main ingredient Fish & Seafood
Turn your shellfish dinner waste into a delicious soup!

What you need:


    • leftover shells from a shellfish dinner
    • 1 carrot (peeled and cut into a few pieces)
    • 1 parsnip (peeled and cut into a few pieces)
    • 2 Small fennel bulbs (rinsed and cut into pieces)
    • 2 onions (peeled and cut into a few pieces)
    • 5 tablespoons tomato paste
    • 5 tablespoons extra virgin olive oil
    • 50 Fluid Ounces (1.5 liter) water
    • 2 bay leaves
    • 2 tablespoons fish sauce (or to taste)
    • 1 can coconut milk

    Toppings (Optional)

    • 8-16 scallops
    • 5 tablespoons extra virgin olive oil
    • 3 cloves garlic (minced)
    • 3.5oz (100 g) bacon (cut in small pieces)

    What to do:

    The Toppings
    1If you’re making the toppings, start by mixing the olive oil and minced garlic and add the scallops to let marinate.
    Then fry the bacon crispy and set aside.
    The Soup
    2Put all the ingredients for the soup, except the water, fish sauce and coconut milk, in a large pot over high heat and fry for a few minutes while stirring.
    3Pour over the water, lower the heat to medium, and let simmer for 30 minutes.
    (Note: this step will make your kitchen smell quite nasty, but don’t worry…it’s supposed to and the flavor of the soup will make up for it, I promise!)
    4When the 30 minutes have passed, strain the stock into a separate pot (should give you about 3.5 cup (8 dl) stock), and reduce over high heat to about 2 cups (0.5 dl).
    5Turn off the heat, stir in the fish sauce and the coconut milk, and allow to get hot without boiling.
    The Toppings
    6Heat up a frying pan (hot!) and quickly sear the marinated scallops (60-90 seconds on one side, then 30 seconds on the other).
    7Place 2-4 scallops in a bowl, pour the soup over them, then sprinkle the bacon on top.


    You'll likely have to exclude bacon as topping for Whole30 compliance. (Check the ingredients carefully.)


    There you go, a rather simple but very flavorful, delicious, shellfish soup!


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