Shellfish Soup Recipe

Prep time10 minutes
Cook time45 minutes
Total time55 minutes
Meal type Appetizer, Lunch, Main Dish, Soup, Starter
Allergy list Fish
Misc Serve Hot
Description Turn your shellfish dinner waste into a delicious soup!
Submitted by StrictlyPaleoish



  • shellfish shells (leftover shells from a shellfish dinner)
  • 1 carrot (peeled and cut into a few pieces)
  • 1 parsnip (peeled and cut into a few pieces)
  • 2 small fennel bulbs (rinsed and cut into pieces)
  • 2 onions (peeled and cut into a few pieces)
  • 5 tablespoons tomato paste
  • 5 tablespoons extra virgin olive oil
  • 1 ½ litres water
  • 2 bay leaves
  • 2 tablespoons fish sauce (or to taste)
  • 1 can coconut milk

Toppings – Optional

  • 16 scallops
  • 5 tablespoons extra virgin olive oil
  • 3 cloves garlic (minced)
  • 3.5oz bacon (cut in small pieces)


Step 1

If you’re making the toppings, start by mixing the olive oil and minced garlic and add the scallops to let marinate.

Then fry the bacon crispy and set aside.

Step 2

Put all the ingredients for the soup, except the water, fish sauce and coconut milk, in a large pot over high heat and fry for a few minutes while stirring.

Step 3

Pour over the water, lower the heat to medium, and let simmer for 30 minutes.

(Note: this step will make your kitchen smell quite nasty, but don’t worry…it’s supposed to and the flavor of the soup will make up for it, I promise!)

Step 4

When the 30 minutes have passed, strain the stock into a separate pot (should give you about 3.5 cup (8 dl) stock), and reduce over high heat to about 2 cups (0.5 dl).

Step 5

Turn off the heat, stir in the fish sauce and the coconut milk, and allow to get hot without boiling.

Step 6

Heat up a frying pan and quickly sear the marinated scallops (60-90 seconds on one side, then 30 seconds on the other).

Step 7

Place 2-4 scallops in a bowl, pour the soup over them, then sprinkle the bacon on top.