Breton style shellfish and vegetable soup
For this recipe with marine flavors, we will cook several kinds of shellfish, then add them to small creamed vegetables.
12K 3 3.3
Last modified on: January 8th 2023
Keywords for this recipe:
1 
1 turnip
1 
½ 
250 g mussels
250 g 
250 g clams
3 scallops
25 g 
250 ml 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 18 min. | 25 min. | 1 hour 43 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 20 min.
Stage 3 - 45 min.
Cook the mussels, cockles and clams in a marinade, one after the other.
Do not change the cooking water between each.
Let cool and then remove the shells.
Cut the 3 scallops in pieces, without cooking them.
Do not change the cooking water between each.
Let cool and then remove the shells.
Cut the 3 scallops in pieces, without cooking them.
Stage 4
Set aside half a glass of the cooking juices from the shellfish once all the cooking is done.
Stage 5 - 1 min.
In a large saucepan over medium heat add 25 g butter, melt and add the minced shallot, salt and pepper.
Cook for 1 minute without browning.
Cook for 1 minute without browning.
Stage 6 - 4 min.
Add all the vegetables, mix, and cook, stirring occasionally, for 3 or 4 minutes.
Stage 7 - 1 min.
Add all the shells...
Stage 8 - 1 min.
...250 ml liquid cream and the half glass of shellfish juice from step 4.
Stage 9 - 20 min.
Mix well, lower the heat and let it thicken gently for about 20 minutes uncovered.
Stage 10 - 1 min.
Stage 11
Serve in a cassolette (small individual pot or ramekin) or classically with a side dish such as rice pilaf for example.
Remarks
The choice of shellfish is very open, use what you find in season.
Same thing for vegetables, follow the seasons and your inspiration.
Same thing for vegetables, follow the seasons and your inspiration.
Keeping
1 or 2 days in the refrigerator, protected by a stretch film.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,603 Kcal or 6,711 Kj | 96 gr | 66 gr | 106 gr |
| 80 % | 37 % | 6 % | 16 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 105 Kcal or 440 Kj | 6 gr | 4 gr | 7 gr |
| 5 % | 2 % | <1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 534 Kcal or 2,236 Kj | 32 gr | 22 gr | 35 gr |
| 27 % | 12 % | 2 % | 5 % |
How much will it cost?
- For 3 people : 9.34 €
- Per person : 3.11 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Cockles: You can get more informations, or check-out other recipes which use it, for example: Creamy spaghetti with cockles and parsley, Fisherman's Ragout, Crusty cockle tart, Fillets of sole Dieppoise, Tagliatelle with cockles, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Eton mess, Gratin of leeks with Morbier cheese, Flaked almond tart, Scallops with sorrel and Noilly Prat, Broccoli savoury custard, ... All |
 | Clams: You can check-out other recipes which use it, like for example: Fillets of sole Dieppoise, ... All |
 | Mussels: You can check-out other recipes which use it, like for example: Mussels marinière, Paimpol salad, Paella, Normandy seafood stew, Quiche Bretonne, ... All |
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