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.
15K 3.3/5 based on 3 reviews
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 
Times for this recipe
Preparation: 1 hour 18 min.
Cooking: 25 min.
All in all: 1 hour 43 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 40 % | 70 6 % | 110 20 % | 1,730 90 % | 7,240 90 % |
| Per 100 g | 7 3 % | 4 0 % | 7 1 % | 110 6 % | 480 6 % |
| Per person | 40 10 % | 20 2 % | 40 6 % | 580 30 % | 2,410 30 % |
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: Fisherman's Ragout, Tagliatelle with cockles, How to prepare cockles, Cockles and cabbage with smoky cream sauce, Creamy spaghetti with cockles and parsley, ... See them all 7
Liquid cream
Like these other recipes: Lemon creams, Artichoke hearts forestier , Pan-baked hash brown (Hash-brown casserole), Layered Leek and Egg Gratin , Sorrel omelette, ... See them all 164
Clams
Like these other recipes: Fillets of sole Dieppoise, ... See them all 1
Mussels
Like these other recipes: Fillets of sole Dieppoise, Paimpol salad, Mussels with beurre d'escargot, Normandy seafood stew, Spaghetti with mussels and basil, ... See them all 10
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