Summary
| Prep Time | 15 mins |
| Cook Time | 12 mins |
| Total Time | 27 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 liter fish stock
- 0.5 ½ lime (s), juice it
- 2 tablespoon sherry
- 1 leek, in rings
- 2 shallot (s), finely chopped
- 1 tablespoon ginger, ground
- 1 chilli pepper (s), red, pitted and finely chopped
- 220 g shrimp (s), loosened
- 220 g scallop (s), loosened
- 2 tablespoon parsley, chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Bring the stock, lime juice, sherry, leek, shallots, ginger and chilli to the boil in a saucepan over high heat. Reduce the heat and simmer for about 10 minutes.
- Add the prawns, mussels and parsley, season with salt and pepper and cook for 1-2 minutes. Serve with chopped parsley.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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