Although it started as an accident, this “easy seafood soup” has turned into one of our all-time favorites.
I was working on a seafood paella recipe but an accident happened during this particular cooking endeavor. I wasn’t quite sure how I screw up the whole recipe as I followed every single measurement but I still ended up with too much liquid for my Arborio rice. The taste was exquisite, no doubt, that we ate up the whole thing for dinner, like having wonderful soup on rice hahaha!
Yes, I finally cooked it right, I mean the paella – tweaking the recipe where I think it should (I will definitely share it next time) but we embraced this “accidental seafood soup” with all our hearts. Sometimes, I would buy few pieces of mussels or clams to make the soup as a side dish.
1 large onion, chopped
1 garlic clove, finely chopped
8 large tomatoes, preferably peeled and chopped
Mixed seafood mixture, thawed (or use fresh shrimps and squids)
Fresh mussels, cleaned
Green peas (optional)
2 cups of fish stock
2 tbsp chopped fresh parsley
Heat olive oil in a pan. Fry garlic until golden brown. Add onion and half of the tomatoes and fry until softened. Stir together well. Add fish stock, season with patis and pepper and bring to boil.
Add seafood mixture, mussels and peas, cover with a lid and cook for 3 to 4 minutes or until mussels have opened. Stir in the remaining tomatoes and chopped parsley. Serve immediately.
Lasang Pinoy, Sundays. Not pearly but shells!