Alex's Seafood Soup Recipe

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Alex's Seafood Soup
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  1. Peel and clean prawns, leaving tails intact and reserving the heads and then using a sharp knife, butterfly the prawns by slicing along the underside, from head end to tail, without cutting all the way through.
  2. Heat the oil and butter in a large saucepan over medium high heat and add the garlic and reserved prawn heads, and cook, stirring for 1 minute and then add stock and then the water and bring to the boil.
  3. Once the stock comes to the boil, remove pan from the heat and strain liquid through a colander into a bowl and discard the prawn heads and return the stock to the pan.
  4. Add pasta sauce and mussels and stir to combine and cover and bring to the boil over hight heat and cook for 1 minute or until shells open.
  5. Add the prawns and fish and cook a further 2 minutes or until the seafood is cooked through and then stir in the parsley and season with salt and pepper.
  6. Serve with lemon wedges and crusty bread if you wish.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 322.57 Kcal (1351 kJ)
Calories from fat 158.58 Kcal
% Daily Value*
Total Fat 17.62g 27%
Cholesterol 56.67mg 19%
Sodium 742.42mg 31%
Potassium 665.11mg 14%
Total Carbs 22.25g 7%
Sugars 2.59g 10%
Dietary Fiber 1.3g 5%
Protein 17.54g 35%
Vitamin C 14.2mg 24%
Vitamin A 0.1mg 4%
Iron 4.9mg 27%
Calcium 58mg 6%
Amount Per 100 g
Calories 84.65 Kcal (354 kJ)
Calories from fat 41.61 Kcal
% Daily Value*
Total Fat 4.62g 27%
Cholesterol 14.87mg 19%
Sodium 194.83mg 31%
Potassium 174.54mg 14%
Total Carbs 5.84g 7%
Sugars 0.68g 10%
Dietary Fiber 0.34g 5%
Protein 4.6g 35%
Vitamin C 3.7mg 24%
Iron 1.3mg 27%
Calcium 15.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.7
  • 8

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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