Mixed Seafood Soup

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Portions: 4


  • 75g Butter
  • 500g Assorted Fish Fillets (Red Mullet, Snapper)
  • 500g Prepared Seafood (Squid and Prawns)
  • 200g Crabmeat
  • 75g White Onions (cut into thin slices)
  • 25g Plain Flour
  • 1kg Water
  • 40g Fish Stock Paste
  • 100g Macaroni Tubes
  • Grated Zest and Juice of 1 Orange
  • 50g Dry Sherry
  • 150g Double Cream
  • 1g Salt
  • 1g Coarse Ground Peppercorns


  1. In the base of a heavy bottomed saucepan, add the butter and melt over a low heat.
  2. Add the fish fillets, seafood, crabmeat and sliced onion and cook gently over a low heat for 6 minutes.
  3. Add the flour to the mixture, stirring thoroughly to avoid any lumps.
  4. Gradually add the water and fish stock paste, stirring constantly until the soup comes to the boil. Reduce the heat and simmer for 30 minutes.
  5. Add the pasta to the pan and cook for a further 10 minutes.
  6. Stir in the orange zest, orange juice, sherry and double cream.
    Season to taste with the salt and pepper.
    Heat until the soup has completely warmed through.