Seafood Soup and Seafood Puff Pastries

Ingredients

• 400 g Peeled shrimp (Keep the shells for the broth)
• 1 lot Shrimp shells (Used only for the broth)
• 200 g Scallops (Cleaned and cut into pieces)
• 300 g Mussels (Cleaned, shells removed)
• 200 g Squid (Cut into rings)
• 2 pieces Turnips (Peeled and diced)
• 1 piece Zucchini (Diced)
• 2 pieces Carrots (Diced)
• 2 stalks Celery stalks (Diced)
• 1 bunch Fresh parsley (Chopped, reserve half for the soup, half for the pastries)
• 2 pieces Potatoes (Diced)
• 200 g Tomato purée (Canned or fresh)
• 1 piece Onion (Finely chopped)
• 2 cloves Garlic (Minced)
• 150 g Button mushrooms (Sliced)
• 150 g Pink mushrooms (Sliced (optional))
• 2 c. à soupe Olive oil (For sautéing)
• 50 g Butter (Unsalted)
• 30 g All‑purpose flour (For the roux)
• to taste Salt
• to taste Freshly ground pepper
• 100 ml Fresh cream (For the filling of the first pastry)
• 2 sheets Puff pastry sheets (vol‑au‑vent) (Thawed)
• 8 pieces Spring roll wrappers (For the second pastry)
• 50 g Chinese vermicelli (Soaked in hot water then drained)
• 2 c. à soupe Soy sauce
• 50 g Grated cheese (Gruyère) (Optional, for the second pastry)
• 500 ml Frying oil (For frying the spring rolls)

Instructions

1. Prepare the seafood and collect the shells

   Peel the shrimp, reserving the shells. Clean the scallops, mussels and squid, then cut them into bite‑size pieces.

   Time: PT10M

2. Cut the broth vegetables

   Peel and dice the turnips, zucchini, carrots, potatoes, celery and chop the parsley.

   Time: PT15M

3. Make the seafood broth

   In a large pot, add the shrimp shells, the chopped vegetables, the tomato purée, cover with water, season with salt and pepper. Bring to a boil then simmer over medium heat for 30 minutes.

   Time: PT30M

4. Sauté the aromatics

   Heat 2 tbsp olive oil and a knob of butter in a sauté pan. Add the chopped onion, garlic, button mushrooms and pink mushrooms. Cook over medium heat for 5 minutes, allowing them to release moisture.

   Time: PT5M

5. Cook the seafood in the sauté pan

   Add the shrimp pieces, scallops, mussels and squid to the sauté pan. Cook for 10 minutes over medium heat, stirring gently.

   Time: PT10M

6. Strain and blend the broth

   Strain the broth through a fine sieve, reserving the liquid. Place the strained vegetables in a blender and blend until smooth.

   Time: PT5M

7. Prepare the roux and thicken the soup

   In a heavy‑bottomed pot, melt 30 g butter, add the flour and stir for 2 minutes without browning. Gradually pour in the strained broth while whisking. Let thicken over medium heat for 10 minutes.

   Time: PT12M

8. Finish the soup

   Add the vegetable purée and cooked seafood to the pot. Stir regularly and simmer for 10 minutes over medium heat. Adjust seasoning.

   Time: PT10M

9. Prepare the first pastry (puff pastry)

   Heat the remaining seafood for 5‑6 minutes, add fresh cream and chopped parsley. Cut the puff pastry into squares, fill each square with the mixture, fold into a samosa shape and seal the edges with a little water.

   Time: PT5M

10. Bake the first pastry

    Place the pastries on a baking sheet lined with parchment paper and bake at 180°C for 10 minutes until golden.

    Time: PT10M

    Temperature: 180°C

11. Prepare the second pastry (spring roll)

    Soak the Chinese vermicelli in hot water for 5 minutes, drain and mix with the seafood, soy sauce, grated cheese and parsley. Place a spoonful of filling on each spring roll wrapper, roll into a samosa shape and seal the edges with a mixture of water and flour.

    Time: PT5M

12. Fry the second pastry

    Heat the frying oil to 180°C. Dip the rolls a few seconds on each side until golden and crispy (about 5 minutes). Drain on paper towels.

    Time: PT5M

    Temperature: 180°C

13. Serving and storage

    Serve the soup piping hot accompanied by both types of pastries. Store the soup in the refrigerator for 3 days, the pastries can be frozen for 2 months.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

35 g

Fat

20 g

Fiber

5 g