This easy and fragrant spicy fish soup from Jamie Oliver is a quick and delicious dish that’s perfect for a cozy meal. Packed with mussels, prawns, and white fish in a creamy coconut broth, it’s full of bold flavors. You can easily swap in your favorite seafood for a customizable, tasty bowl.
Ingredients Needed
- 500g / 1lb mussels, scrubbed, debearded
- 150g / 5oz white fish fillet, skin on, pin-boned
- 4 large raw shell-on prawns
- ½–1 fresh red chilli, finely sliced
- 4 sprigs coriander (cilantro), leaves picked
- 1 tbsp olive oil
- 1 heaped tbsp curry paste (your favourite)
- 200g / 7oz Secret Veg Sauce (or passata as a substitute)
- 200ml / ½ x 400ml tin (7oz / ½ x 14oz can) light coconut milk
- 1 lime, zest and juice
- Sea salt, to taste
How To Make Fragrant Spicy Fish Soup
- Prepare the seafood: Check the mussels—tap any open ones, and if they don’t close, discard them. Slice the fish lengthways into 4 equal pieces. Peel the prawns, leaving the heads and tails intact, then run the tip of a knife down their backs to remove the vein.
- Cook the base: Heat a large deep pan over high heat with 1 tbsp olive oil. Add the curry paste and cook for 1 minute, stirring. Pour in the Secret Veg Sauce (or passata) and coconut milk. Stir well.
- Add the seafood: Tip in the mussels lay the fish fillets on top, and place the prawns over the fish. Season lightly with sea salt, finely grate in half the lime zest, and squeeze in half the juice. Scatter in the sliced chilli.
- Steam and serve: Cover the pan and bring to the boil. Cook for 4 minutes, or until the fish and prawns are just cooked through and all mussels have opened. Discard any closed mussels. Sprinkle with coriander leaves and serve with lime wedges.
- Serving suggestion: Enjoy with prawn crackers or poppadoms for dipping.
Recipe Tips
- Check your mussels carefully: Before cooking, tap any open mussels on the counter. If they don’t close, discard them as they’re no longer fresh.
- Don’t overcook the seafood: The fish and prawns should be just cooked through after 4 minutes. Overcooking can make them tough and rubbery.
- Adjust the spice level: If you prefer a milder soup, use less chilli. You can always add more later to taste.
- Serve with something crispy: Prawn crackers or poppadoms add a nice crunch to the soup, enhancing the textures and flavor.
How To Store And Reheat Leftovers?
- Refrigerate: Let any leftover soup cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 2 days.
- Freeze: Allow the soup to cool, then freeze in an airtight container for up to 3 months. To serve, thaw in the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan and heat for about 5–7 minutes over medium-low heat, stirring occasionally, until warm.
Nutrition Facts
Serving Size: 1 serving (approximately 244 grams)
- Calories: 324
- Total Fat: 15.1g
- Saturated Fat: 6g
- Total Carbohydrate: 14.7g
- Dietary Fiber: 3.8g
- Sugars: 6.8g
- Protein: 33g
Try More Jamie Oliver Recipes:
- Jamie Oliver Pearl Barley And Cavolo Nero Soup
- Jamie Oliver Broccoli Soup & Cheesy Soldiers
- Jamie Oliver Smoked Haddock Corn Chowder
- Jamie Oliver Lamb Soup
Jamie Oliver Fragrant Spicy Fish Soup
Description
This easy and fragrant spicy fish soup from Jamie Oliver is a quick and delicious dish that’s perfect for a cozy meal. Packed with mussels, prawns, and white fish in a creamy coconut broth, it’s full of bold flavors. You can easily swap in your favorite seafood for a customizable, tasty bowl.
Ingredients
Instructions
- Prepare the seafood: Check the mussels—tap any open ones, and if they don’t close, discard them. Slice the fish lengthways into 4 equal pieces. Peel the prawns, leaving the heads and tails intact, then run the tip of a knife down their backs to remove the vein.
- Cook the base: Heat a large deep pan over high heat with 1 tbsp olive oil. Add the curry paste and cook for 1 minute, stirring. Pour in the Secret Veg Sauce (or passata) and coconut milk. Stir well.
- Add the seafood: Tip in the mussels lay the fish fillets on top, and place the prawns over the fish. Season lightly with sea salt, finely grate in half the lime zest, and squeeze in half the juice. Scatter in the sliced chilli.
- Steam and serve: Cover the pan and bring to the boil. Cook for 4 minutes, or until the fish and prawns are just cooked through and all mussels have opened. Discard any closed mussels. Sprinkle with coriander leaves and serve with lime wedges.
- Serving suggestion: Enjoy with prawn crackers or poppadoms for dipping.
Notes
- Check your mussels carefully: Before cooking, tap any open mussels on the counter. If they don’t close, discard them as they’re no longer fresh.
- Don’t overcook the seafood: The fish and prawns should be just cooked through after 4 minutes. Overcooking can make them tough and rubbery.
- Adjust the spice level: If you prefer a milder soup, use less chilli. You can always add more later to taste.
- Serve with something crispy: Prawn crackers or poppadoms add a nice crunch to the soup, enhancing the textures and flavor.
Jamie Oliver Fragrant Spicy Fish Soup