Chinese Seafood Soup

Ingredients

• 200 g Shrimp shells (already cleaned)
• 150 g Fish skin (white fish skin)
• 1 unité Onion (peeled and quartered)
• 1 unité Garlic clove (crushed)
• 1 unité Carrot (sliced into rounds)
• 1 stalk Leek (white part) (washed and cut into sections)
• 1 tige Parsley sprig (stems and leaves)
• 1 c. à soupe Olive oil (for the broth)
• 1 c. à café Black pepper (ground)
• ½ c. à café Turmeric powder
• ¼ c. à café Saffron (or a pinch of turmeric for color)
• 100 g Rice vermicelli (to rehydrate)
• 30 g Dried black mushrooms (rehydrated then sliced)
• 4 tiges Chives (white parts chopped, green parts reserved for garnish)
• 1 c. à soupe Sesame oil (aroma)
• 1 c. à soupe Table oil
• 2 cm Fresh ginger (grated or paste)
• 2 gousses Garlic (thinly sliced)
• 2 c. à soupe Oyster sauce
• 2 c. à soupe Soy sauce (tamari type if gluten‑free)
• 200 g Peeled shrimp (thawed)
• 150 g Squid (cut into rings)
• 1 c. à café Cornstarch (diluted in 2 c. à soupe cold water)
• 2 c. à soupe Fresh coriander (chopped, for finishing)

Instructions

1. Prepare the fish broth

   In a large pot, add the shrimp shells, fish skin, onion, garlic, carrot, leek, parsley, a drizzle of olive oil, pepper, turmeric and saffron. Cover with cold water (about 2 L) and bring to a boil.

   Time: PT5M

   Temperature: bouillir

2. Cook the broth

   Reduce the heat, cover and let simmer for 30 minutes. Once time is up, remove from heat, strain the broth using a fine-mesh sieve and reserve in a clean container.

   Time: PT30M

   Temperature: mijoter

3. Rehydrate vermicelli and mushrooms

   Bring water to a boil in a saucepan, plunge the rice vermicelli and dried black mushrooms. Let sit for 10 minutes, then drain. Cut the mushrooms into 2 cm pieces.

   Time: PT10M

   Temperature: 100°C

4. Chop the chives

   Finely chop the white parts of the chives. Reserve the green parts for final garnish.

   Time: PT5M

5. Sauté the aromatics

   In the wok, heat the sesame oil and table oil over medium heat. Add the chopped white chives and sauté for 2 minutes. Incorporate the grated ginger and sliced garlic, cook another 1 minute.

   Time: PT3M

   Temperature: moyen

6. Add the sauces

   Pour in the oyster sauce and soy sauce, stir quickly to coat the aromatics.

   Time: PT1M

   Temperature: moyen

7. Cook the seafood

   Add the shrimp and squid rings to the wok. Stir‑fry for 5‑6 minutes until they take color and are just cooked.

   Time: PT6M

   Temperature: moyen

8. Prepare the thickener

   Dilute the cornstarch in 2 c. à soupe cold water. Set aside.

   Time: PT1M

9. Assemble the soup

   Pour the hot fish broth over the seafood, add the rehydrated vermicelli and black mushrooms. Bring to a gentle boil then add the thickener while stirring gently. Let thicken for 2‑3 minutes.

   Time: PT5M

   Temperature: moyen

10. Finishing and serving

    Remove from heat, stir in the chopped fresh coriander and the green parts of the chives. Serve immediately with spring rolls or lettuce leaves on the side.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Shrimp shells: fish bones
• Instead of Fish skin: fish bones
• Instead of Olive oil: canola oil
• Instead of Rice vermicelli: glass noodles
• Instead of Dried black mushrooms: dried shiitake
• Instead of Sesame oil: peanut oil
• Instead of Fresh ginger: ginger paste
• Instead of Oyster sauce: sweet soy sauce
• Instead of Soy sauce: tamari
• Instead of Peeled shrimp: octopus
• Instead of Squid: cuttlefish
• Instead of Cornstarch: potato starch

Equipment Needed

• Large stockpot or pot
• Fine sieve or chinois
• Soaking bowl
• Wok or large skillet
• Wooden spoon
• Chef's knife
• Cutting board
• Measuring spoon
• Immersion blender (optional) (optional)
• Ladle

Critical Steps — Do Not Skip

• Strain the broth to obtain a clear liquid
• Do not overcook the shrimp and squid
• Dilute the cornstarch properly to avoid lumps

Chef Tips from the Video

• Use high‑quality saffron for authentic color and aroma
• Add a splash of lime juice just before serving to brighten the flavors
• Replace oyster sauce with sweet soy sauce for a vegetarian version

Troubleshooting

Storage

Refrigerator: Store the broth and soup separately in airtight containers, up to 2‑3 days maximum

Freezer: The broth freezes for 1‑2 months, the soup with vermicelli does not freeze (the vermicelli becomes mushy)

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the fish broth 1‑2 days ahead and keep it refrigerated
• Rehydrate the vermicelli and mushrooms the day before and keep them chilled in an airtight container