Lucky Recipes

Mamma Frizzell's Moreish Seafood Soup

Cooking Time: 40 mins

Difficulty: Easy

Serves: 6



• 4 TBSPNS extra virgin olive oil

• 5cm piece of ginger (peeled & finely chopped)

• 6 cloves of garlic (finely chopped)

• Handful coriander (roughly chopped)

• Handful parsley (roughly chopped)

• Zest & juice of 1 small lemon

• 2 TBSPNS toasted cumin seeds (blitz in a spice grinder - or by hand in a pestle & mortar)

• 1 TBSPN Lucky Taco Habanero hot sauce

• 6 silverbeet leaves (chopped finely)

• 2 onions (finely chopped)

• 3 medium floury potatoes (peeled & diced into 2cm cubes)

• 400g can chopped tomatoes

• 1 LITRE chicken stock

• 400g firm white fish fillets (gurnard / tarakihi / ling / monk) cut into 5cm pieces

• 300g raw shelled prawns

• 300g scallops

• 12 mussels (scrubbed & de-bearded)

• Salt & freshly ground cracked black pepper


• Heat oil over moderate heat in a large pot.

• Add ginger, garlic, onions, cumin seeds & coriander.

• Fry gently until onions are soft. Stir frequently.

• Add potatoes, tomatoes, chicken stock, lemon zest & juice, hot sauce & bring to the boil.

• Turn down to a simmer and cook until potatoes are soft. This can take approx 20 - 30 minutes. Just check the pots after 20 mins. If the potatoes are not cooked once you put your seafood in - you’ll overcook all that delicious kai moana!

• Once your potatoes are melt in the mouth, add mussels and simmer until they open. Discard any that don’t open.

• Then add fish, prawns, scallops, silverbeet & parsley.

• Bring to the boil. Bu which time all the seafood will be cooked.

• Turn off the heat.

• Season generously with salt & pepper.

• Serve up between 6 of your favourite people!

• Best with crusty white bread and lashings of butter (and white wine).

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