Creamy seafood soup

Recipe

A creamy and comforting seafood chowder made with cauliflower, potato, leek and celery blended into a smooth, velvety soup. Topped with tender white fish, juicy prawns and fresh mussels, then finished with dill and chives for a light, fresh flavour.

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 celery stalks (300g), trimmed, chopped coarsely
• 1 medium leek (350g), sliced thinly
• 1 teaspoon ground nutmeg
• 250g (8oz) desiree potatoes, cut into 2cm (¾in) pieces
• 300g (9½oz) cauliflower, cut into small florets
• 1 cup (250ml) salt-reduced chicken stock
• 3 cups (750ml) milk
• olive oil spray
• 300g (9½oz) firm white fish fillets, cut into 3cm (1¼in) pieces (see tips)
• 150g (4½oz) uncooked king prawns (shrimp), peeled, deveined, halved lengthways
• 12 black mussels, cleaned
• 2 tablespoons chopped dill
• 2 tablespoons finely chopped chives

Method

1. Heat oil in a large heavy-based saucepan over medium heat. Add celery, leek and nutmeg; cook, covered, stirring frequently, for 10 minutes or until softened.
2. Add potato, cauliflower, stock, milk and 2 cups (500ml) water to pan; bring to the boil. Reduce heat to low; simmer, partially covered, for 25 minutes or until potato breaks down and starts to thicken the soup. Cool slightly, then blend or process until smooth.
3. Meanwhile, heat a non-stick frying pan over medium-high heat; spray with oil. Add fish; cook for 2 minutes. Turn, cook for a further 2 minutes or until cooked through. Transfer to a plate. Add prawns to pan; cook for 2 minutes or until cooked through. Transfer to plate with fish. Add mussels and 1/4 cup (60ml) water to pan; cook, covered, shaking pan occasionally, for 2 minutes or until mussels open.
4. Divide soup among four bowls; top with seafood. Sprinkle with dill and chives; season with pepper.

TIPS

• We used ling here, but any firm white fish fillet, such as snapper, blue-eye trevalla or whiting, would all work equally as well. Mussels must be tightly closed when bought, indicating they are alive.

Article published in June,  2026

Recipe reproduced with permission from Australian Women's Weekly Food.