Mixed seafood combined with white fish, simmered with chunks of potato, tomatoes and some handy frozen vegetables, make a main course soup that is bursting with flavour and goodness. It is delicious served with Irish soda bread.
14 people made this
1 tbsp olive oil
2 shallots, finely chopped
1 garlic clove, crushed
900ml fish or chicken stock
pinch of saffron
1 bay leaf
250g potatoes, peeled and cut into 1cm dice
225g frozen mixed vegetables
3 tomatoes, about 300g in total, skinned, deseeded and diced
200g cod fillet, cut into 2.5cm chunks
340g seafood cocktail (mussels, squid rings and prawns), thawed if frozen
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Method Prep:10min › Cook:20min › Ready in:30min
Heat the oil in a large pan and fry the shallots and garlic gently for 5–6 minutes, to soften but not brown. Add the stock, saffron and bay leaf and bring to the boil.
Add the potatoes to the pan, reduce the heat, cover and simmer gently for about 10 minutes until tender.
Increase the heat to high and add the frozen mixed vegetables. Bring back to the boil, then stir in the tomatoes, cod and seafood cocktail. Reduce heat and simmer gently, without stirring, for about 3 minutes until the cod is white and firm. Season to taste, then serve immediately.
Used different ingredients.
A great recipe! However I didnt put suffron cos i didnt have any and didnt throw in vegetables either. Also after throwing in the tomatoes i let it simmer for some time (more than 20mins i guess) and got it off the fire. Then reheated it after a few hours, added some white wine, brought it to the boil and put in the fish and sea food cocktail and simmered for not more than 7 minutes. I found that the flavour came out much richer this way.
06 Oct 2009