Ingredients:

  • 200g shrimp, peeled and deveined
  • 200g scallops
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped (about 150g)
  • 2 garlic cloves, minced
  • 2 medium carrots, diced (about 150g)
  • 1 celery stalk, diced (about100g)
  • 4 cups fish stock or vegetable broth
  • *Optional*: If unavailable, use low-sodium chicken broth.
  • Juice of half a lemon
  • Salt and pepper to taste
  • 1 tablespoon fresh dill or parsley, chopped
  • *For garnish*: Additional fresh herbs and lemon wedges.

Instructions:

  1. Prep the Ingredients: Start by washing and preparing all your seafood and vegetables. Ensure the shrimp are peeled and deveined. Dice the onion, carrots, celery, and mince the garlic.
  2. Sauté the Base: In a large pot over medium heat, add the olive oil. Once hot, add the finely chopped onion. Sauté for about two minutes until it becomes translucent.
  3. Add Aromatics: Stir in the minced garlic and cook for an additional minute until fragrant but not browned.
  4. Incorporate Vegetables: Add the diced carrots and celery to the pot. Cook for about five minutes until they start to soften while stirring occasionally.
  5. Pour in Liquid: Pour in your fish stock or vegetable broth into the pot; bring it to a gentle simmer over medium-high heat.
  6. Add Seafood: Once simmering gently, add in your shrimp and scallops; stir well to combine everything evenly.
  7. Season & Finish Cooking: Allow soup to simmer for another six–eight minutes until seafood is cooked through—shrimp should be pinkish-orange when done—and vegetables are tender but still crisp.