Fish and Seafood Soup

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    384
based on 8 ratings

This soup is packed full of nutrients and very tasty.

recipe updated 6 Jan 2021

Ingredients

  • Carrot icon
    Carrot
    140 g (about 2 ¾)
  • Leek icon
    Leek
    3 (about 270 g)
  • Tomato icon
    Tomato
    4 (about 560 g)
  • Prawn icon
    Prawn
    400 g (about 44 ½)
  • Monkfish icon
    Monkfish
    400 g (about 2 ⅓)
  • Hake fillet icon
    Hake fillet
    400 g (about 2 ¼)
  • Olive oil icon
    Olive oil
    2 tablespoons (about 30 ml)
  • Brandy icon
    Brandy
    100 ml (about ½ cup)
  • Water icon
    Water
    1.2 L (about 5 cups)
  • Clams icon
    Clams
    250 g (about 16 ⅔)
  • Fresh parsley icon
    Fresh parsley
    2 sprigs

Tools

  • kCook icon kCook Multi
  • kCook icon Medium bowl
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit max blade to kCook bowl
  4. Add olive oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 120°C, speed 3
  8. Turn direct prep attachment to position 1
  9. Slice carrot and leek into the kCook bowl with direct prep attachment
  10. Turn direct prep attachment to position 2
  11. Add tomato to the kCook bowl
  12. Cook with filler cap removed - 2 min, 120°C, speed 4
  13. Then add prawns, brandy and water to the kCook bowl
  14. Cook with filler cap removed - 3 min, 120°C, speed 3
  15. Blend with filler cap fitted - 1 min, speed 12
  16. Strain content of kCook bowl into medium bowl
  17. Clean kCook bowl
  18. Fit slow cook plug to kCook bowl
  19. Fit kCook bowl to kCook Multi
  20. Return liquid to kCook bowl
  21. Add monkfish, hake fillet and clams to the kCook bowl
  22. Attach lid to kCook bowl
  23. Cook with filler cap removed - 20 min, 98°C
  24. Serve
  25. Garnish with fresh parsley
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