This is my favourite Fish/Seafood soup. It is tomatoe & wine based. I use Lindeman's Porphyry which is a sweet fruity white wine. It makes the soup quite sweet but I like the balance when you bite into the salty olives. If it's too sweet you can add a good squeeze of lemon or use a white wine that isn't as sweet.


  • Salmon Fillets - Cut into chunks

  • Deep Sea Perch (now known as orange roughie) - Cut into chunks

  • Mung Fish - Cut into chunks

  • 6 Prawns

  • 6 Mussels

  • 2 tblspns Olive Oil

  • 2 Cloves of Garlic - crushed

  • 1 finely Chopped Shallots

  • 1/2 tspn sugar

  • 1 Chilli - Chopped Finely

  • 1 tin of tomatoes - chopped 400g - Blended with a stick blender

  • 2 Carrots cut into Strips (jullienne)

  • 1 Bay Leaf

  • 125g Black Mammoth Olives

  • ½ Bottle of White (fruity) Wine - Porphyy 750 mls

  • Orange Rind - 4cm width piece

  • 1 teaspoon Oregano Flakes

  • 1/2 teaspoon Akudjura (Bush Tomatoes)

  • (Add orange rind in as many dishes it is v. good for you - antioxident)

  • Salt - Murray River Salt flakes are my favourite

  • Pepper

  • 2 Cups of cooked rice


  • 1.

    Scrub Mussels. Place in cold water. discard cracked, open or ones that float. Remove Beards.

  • 2.

    Heat Oil in Heavy based Frying Pan. Sauté, Onion, Garlic and carrots add a pinch of sugar for 5 mins. or until soft.

  • 3.

    Add Tomatoes, bush tomato, Olives and bay leaf, Oregano & wine

  • 4.

    Season with S & P. to your taste

  • 5.

    And (optional) Orange peel to taste.

  • 6.

    Bring to Boil then,

  • 7.

    Simmer gently for 15 mins

  • 8.

    Add prepared Fish to the soup.

  • 9.

    (if you have the perch add this after the mussels as it is a delicate fish)

  • 10.

    Simmer 5 mins.

  • 11.

    Add the Mussels & prawns in shell without heads simmer for 10 Mins or until they open. Discard if they don't. 

  • 12.

    Remove from heat and let sit for a couple of minutes

  • 13.

    Remove Bay Leaf

  • 14.

    Place 1/2 a cup of cooked rice in the bottom of the serving bowl and ladle soup on top

  • 15.

    Sprinkle with chopped parsley.

  • 16.

    Serve immediately

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 631kj
  • Fat Total 24g
  • Saturated Fat 4g
  • Protein 28g
  • Carbohydrate 40g
  • Sugar 6g
  • Sodium 1265mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


I sometimes add an uncooked crab, cleaned and cut in half

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

1 1 1 1 1
Average Rating
0 comments • 1 rating