6 servings

This is a kind of a classic recipe. The soup is very delicious and is very easy to prepare. It is a high-calorie soup, so my advice is to have smaller portions. Use the quality seafood of your choice.


280 g crab meat (I buy it ready for consumption after heat treatment);

360 g mix of seafood (mussels, shrimps, squid rings) – I buy a ready-made frozen mix in which the seafood is completely cleaned and ready for cooking/net weight after thawing;

180 g scallops (net weight after thawing) – buy them cleaned;

1 large fennel bulb, cut into small cubes

1 onion, finely chopped

2 small garlic heads, into cloves

4 celery stalks, finely chopped

1 tbsp salt

1 tbsp dry fish mix (this spice is optional)

black pepper to taste

butter to taste (for frying the vegetables)

1 cup white wine

250 g liquid cooking cream, unsweetened and high-fat

juice of 1 lemon


Thaw the seafood (check the instructions on the label).

In a saucepan, melt the butter. Add the onion, the celery, the fennel, and the garlic. I stew them until softening at a low temperature.

Add the seasoning for fish and the pepper. Stir for seconds and add the white wine. I let it simmer for 10 minutes.

Add the liquid cream and a mix of seafood (excluding crab). Put some salt. I add water to the desired consistency. Boil for another 15 minutes (when cooking seafood, always check the instructions for heat treatment on the label).

When the soup is ready, add the crab meat, and stir for a short time – just to let the tastes combine.

After you take it off the hob, season with lemon juice.