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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.
30 K 3.3/5 (3 reviews)
1 hour 45 min.
Easy
18 people
13 IngredientsLast modified on: January 8th 2023
6 
6 turnips
6 
3 
1 litre 500 ml mussels
1 litre 500 ml 
1 litre 500 ml clams
18 scallops
154.8 mls 
1500 ml 
Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 25 min.
All in all: 1 hour 45 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 18 scallops in pieces, without cooking them.
Do not change the cooking water between each.
Let cool and then remove the shells.
Cut the 18 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 154.8 mls 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.
...1500 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 | 610 RDI=230 % | 350 RDI=30 % | 230 RDI=40 % | 5,900 RDI=300 % | 24,700 RDI: 300 % |
| Per 100 g | 7 RDI=3 % | 4 RDI=0 % | 3 RDI=0 % | 80 RDI=4 % | 320 RDI: 4 % |
| Per person | 30 RDI=10 % | 20 RDI=2 % | 10 RDI=2 % | 330 RDI=20 % | 1,370 RDI: 20 % |
How much will it cost?
- For 18 people : 50.05 €
- Per person : 2.80 €
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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, Creamy spaghetti with cockles and parsley, Crusty cockle tart, Fillets of sole Dieppoise, How to prepare cockles, ... See them all 7
Liquid cream
Like these other recipes: Tarte Normande, Artichoke hearts forestier , Madras rice, Pan-baked hash brown (Hash-brown casserole), Risotto-style celeriac, ... See them all 170
Clams
Like these other recipes: Fillets of sole Dieppoise, ... See them all 1
Mussels
Like these other recipes: Quiche Bretonne, Mussels marinière, Paella, Mussels with arroz negro, Paimpol salad, ... See them all 10
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