Diane Seed's Roman Good Friday Seafood Soup Recipe

Name: Diane Seed's Roman Good Friday Seafood Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg large unpeeled shrimp or 1 kg prawns or 1 kg lobster; 2 liters fish stock (made from the washed but discarded heads and shells, 1 celery stick, 1 carrot, 1 small onion); 1 bay leaf; salt and pepper, to taste; 4 garlic cloves; 200 g Italian tomatoes, peeled; 2 salted anchovies, whole or 6 anchovy fillets; parsley, garnish; 4 tablespoons olive oil, garnish; salt, if needed; chili pepper (optional); crusty bread, thickly sliced and toasted (to accompany)

Servings: persons

1 kg large unpeeled shrimp or 1 kg prawns or 1 kg lobster
2 liters fish stock (made from the washed but discarded heads and shells, 1 celery stick, 1 carrot, 1 small onion)
1 bay leaf
salt and pepper, to taste
4 garlic cloves
200 g Italian tomatoes, peeled
2 salted anchovies, whole or 6 anchovy fillets
parsley, garnish
4 tablespoons olive oil, garnish
salt, if needed
chili pepper (optional)
crusty bread, thickly sliced and toasted (to accompany)

1
Clean the shellfish.
2
Now take the heads and shells from shellfish to make the fish stock.
3
Boil together with the celery carrot and onion for 20 minutes.
4
In a large pot,heat the oil and add the finely chopped anchovy, garlic and parsley.
5
Puree the tomatoes and stir into the fish stock.
6
When the garlic begins to turn colour add the filtered stock and simmer for 20 minutes.
7
Cut the shellfish into thin strips and add to the soup.
8
Cook for a further five minutes then add the chilli pepper, if desired.
9
Check the salt.
10
Drizzle over olive oil and scatter over chopped parsley.
11
Serve with thick slices of toasted good quality bread.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 kg large unpeeled shrimp or 1 kg prawns or 1 kg lobster, 2 liters fish stock (made from the washed but discarded heads and shells, 1 celery stick, 1 carrot, 1 small onion), 1 bay leaf, salt and pepper, to taste, and more.

Yes, Diane Seed's Roman Good Friday Seafood Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Diane Seed's Roman Good Friday Seafood Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions