Jamie Oliver Fragrant Spicy Fish Soup

If you’re in the mood for something warm, comforting, and full of bold flavors, this Jamie Oliver Fragrant Spicy Fish Soup is just the thing. It’s a quick, one-pot wonder featuring mussels, prawns, and tender white fish in a rich, spicy coconut broth. I made this on a rainy night and it instantly lifted my spirits—it’s fresh, fragrant, and surprisingly easy to make. (inspired by Jamie Oliver)

Ingredients Needed

Seafood & Garnishes:

• 500g / 1lb mussels, scrubbed and 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

Soup Base:

• 1 tbsp olive oil
• 1 heaped tbsp curry paste (your favourite)
• 200g / 7oz Secret Veg Sauce (or substitute with passata)
• 200ml / 7oz light coconut milk (half a 400ml tin)
• 1 lime, zest and juice
• Sea salt, to taste

How To Make Jamie Oliver Fragrant Spicy Fish Soup

1. Prep the Seafood: Start by checking your mussels. Tap any that are open—if they don’t close after a few seconds, discard them. Slice your white fish fillet into four even pieces. Peel the prawns but leave the heads and tails on for extra flavor. Use a small knife to run down their backs and remove the dark vein.
2. Build the Soup Base: Heat 1 tablespoon of olive oil in a large deep pan over high heat. Add the curry paste and cook for about 1 minute, stirring constantly until fragrant. Pour in your veg sauce or passata, followed by the coconut milk. Stir everything together until smooth and bubbling.
3. Add the Seafood: Toss in the mussels, then gently lay the fish fillets over the top. Nestle the prawns on top of the fish. Season lightly with sea salt, then grate in half of the lime zest and squeeze in half of the juice. Scatter the sliced red chilli over everything for a hit of heat.
4. Steam and Serve: Cover the pan with a lid and bring it to the boil. Steam everything for about 4 minutes—just until the fish is cooked, the prawns turn pink, and all mussels have opened. Discard any mussels that stay closed. Finish with a sprinkle of coriander leaves and serve hot with lime wedges on the side.

Why I Love This Recipe

I love how quick this soup is—you can go from chopping board to bowl in under 30 minutes. The broth is creamy but not heavy, and it’s got just the right amount of heat. I served mine with a handful of prawn crackers, and it was the perfect cozy dinner after a long day.

Recipe Tips

• Check your mussels carefully: Tap open ones before cooking—if they don’t close, toss them out.
• Don’t overcook the seafood: It only needs a few minutes. Overcooking leads to rubbery texture.
• Adjust spice to taste: Use half a chilli for mild heat or the full amount if you like it hot.
• Serve with something crunchy: Prawn crackers or poppadoms balance the textures nicely.
• Swap in your favorites: You can add squid, clams, or even scallops for a mix of seafood.

How To Store And Reheat Leftovers?

• Refrigerate: Cool the soup completely before transferring to an airtight container. Store in the fridge for up to 2 days.
• Freeze: Freeze the cooled soup in a sealed container for up to 3 months. Thaw in the fridge overnight before using.
• Reheat: Gently warm the soup in a saucepan over medium-low heat for 5–7 minutes, stirring occasionally until fully heated.

FREQUENTLY ASKED QUESTIONS

• Can I use frozen seafood?
  Yes—just thaw it completely before cooking to avoid excess water.
• What’s the best curry paste to use?
  Any works! Thai red curry paste gives it a nice warmth, but use whatever you enjoy.
• Is it very spicy?
  It’s moderately spicy. You can control the heat by adjusting the amount of chilli.
• Can I make it vegetarian?
  Absolutely—use tofu and mushrooms instead of seafood and veggie stock instead of seafood broth.
• How long does it take to cook?
  The whole soup comes together in under 30 minutes, making it ideal for weeknights.

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