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.
16 K 3.3/5 (3 reviews)
1 hour 45 min.
Easy
6 people
13 IngredientsLast modified on: January 8th 2023
2 
2 turnips
2 
1 
500 g mussels
500 g 
500 g clams
6 scallops
50 g 
500 ml 
Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 25 min.
All in all: 1 hour 45 min.
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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 6 scallops in pieces, without cooking them.
Do not change the cooking water between each.
Let cool and then remove the shells.
Cut the 6 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 50 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.
...500 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 | 220 RDI=60 % | 140 RDI=10 % | 230 RDI=30 % | 3,460 RDI=130 % | 14,470 RDI: 130 % |
| Per 100 g | 7 RDI=2 % | 4 RDI=0 % | 7 RDI=1 % | 110 RDI=4 % | 480 RDI: 4 % |
| Per person | 40 RDI=10 % | 20 RDI=2 % | 40 RDI=4 % | 580 RDI=20 % | 2,410 RDI: 20 % |
How much will it cost?
- For 6 people : 18.70 €
- Per person : 3.15 €
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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: Crusty cockle tart, How to prepare cockles, Fisherman's Ragout, Tagliatelle with cockles, Fillets of sole Dieppoise, ... See them all 7
Liquid cream
Like these other recipes: Leek fondue, French toast "cordon bleu", Fillets of sole Dieppoise, Tarte Normande, Far Normandy-Brittany, ... See them all 165
Clams
Like these other recipes: Fillets of sole Dieppoise, ... See them all 1
Mussels
Like these other recipes: Mussels marinière, Fillets of sole Dieppoise, Paella, Normandy seafood stew, Spaghetti with mussels and basil, ... See them all 10
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