Tasmanian Seafood Soup

Ingredients

While the original Kenoshiru is a traditional Japanese soup made with ingredients like miso, tofu, and seaweed, the Tasmanian Seafood Soup takes inspiration from Kenoshiru but adapts it to the flavors and ingredients of Tasmanian cuisine. The Tasmanian version highlights the region's abundant seafood, incorporating Tasmanian salmon, mussels, and prawns as the main ingredients. The soup also incorporates Tasmanian herbs and spices to infuse it with the unique flavors of the region. We alse have the original recipe for Kenoshiru, so you can check it out.

• 500g Tasmanian salmon fillets, cut into chunks (1.1 lb) 500g Tasmanian salmon fillets, cut into chunks (1.1 lb)
• 500g Tasmanian mussels, cleaned and debearded (1.1 lb) 500g Tasmanian mussels, cleaned and debearded (1.1 lb)
• 500g Tasmanian prawns, peeled and deveined (1.1 lb) 500g Tasmanian prawns, peeled and deveined (1.1 lb)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 leek, sliced 1 leek, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon Tasmanian dried herbs (such as thyme, oregano, or parsley) 1 tablespoon Tasmanian dried herbs (such as thyme, oregano, or parsley)
• 1 bay leaf 1 bay leaf
• 1 liter fish or vegetable stock (4 cups) 1 liter fish or vegetable stock (4 cups)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 10g (Sugar: 4g)
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until fragrant and translucent.
2. 2.
   Add the carrot, celery, leek, and tomatoes to the pot. Cook for 5 minutes, until the vegetables start to soften.
3. 3.
   Add the Tasmanian dried herbs and bay leaf to the pot, and stir well to combine.
4. 4.
   Pour in the fish or vegetable stock, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes to allow the flavors to meld together.
5. 5.
   Add the Tasmanian salmon, mussels, and prawns to the pot. Cook for an additional 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
6. 6.
   Season the soup with salt and pepper to taste.
7. 7.
   Remove the bay leaf from the soup before serving.
8. 8.
   Ladle the Tasmanian Seafood Soup into bowls and garnish with fresh Tasmanian herbs, if desired.

Treat your ingredients with care...

• Tasmanian salmon — Make sure to cut the salmon into evenly sized chunks to ensure even cooking.
• Tasmanian mussels — Before cooking, scrub the mussels thoroughly and remove any beards or debris.
• Tasmanian prawns — Peel and devein the prawns before adding them to the soup.

Tips & Tricks

• For an extra burst of flavor, add a splash of Tasmanian white wine to the soup while simmering.
• Serve the soup with crusty Tasmanian bread for a complete meal.
• Feel free to customize the seafood selection based on what is available locally in Tasmania.
• Adjust the seasoning according to your taste preferences by adding more salt, pepper, or Tasmanian herbs.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Tasmanian Seafood Soup hot in individual bowls. Accompany it with a side of crusty Tasmanian bread for dipping and soaking up the flavorful broth.

Presentation advice

Garnish each bowl of soup with a sprig of fresh Tasmanian herbs, such as thyme or parsley, to add a pop of color and freshness.