Seafood is quite expensive in Brisbane. If I’m lucky, I can get some on sale sometimes. Unexpectedly, there were some really fresh marinara mix available at Coles the other day. I grabbed 300 grams of them for only 3.1 dollars. Then I baked this soup for my daughter who is a BIG fan of baked soup with puff pastry. Honestly speaking, she could finish the whole pot at ease by herself.
- 300 gm marinara mix (A mix of fresh seafood, may include fish, shrimp, or oyster,)
- 1/2 onion
- 1 puff pastry
- 1 1/2 cup chicken stock
- 1/2 cup water
- 2 Tbsp white wine
- 2 Tbsp butter
- 2 1/2 Tbsp plain flour
- 1/2 cup milk
- 1 Tbsp thickened cream
- 1/2 egg, whisked
- a handful of dried parsley
- salt, to taste
- pepper, to taste
- Preheat oven to 200C
- Rinse marinara mix and wipe dry with kitchen paper. Season with salt and pepper. Cut onion into pieces.
- Heat oil in frying pan over medium heat. Brown marinara mix in batches. Toss all back in frying pan. Add white wine and heat to dry. Set aside.
- In a large saucepan, heat butter and sauté onion over medium heat. Keep stirring until the onion is translucent. Reduce heat to low. Sift flour in and stir well. Add cooked marinara mix and continue to cook over medium heat. Pour in 1/3 of chicken stock and water. Bring to a boil, add the rest of chicken stock and water. Stir occasionally to make soup thicker. Stir in milk and cream. Once it boils again, remove from heat. Sprinkle with chopped parsley. Turn into a 18cm wide and 7.5cm deep ramekin.
- Trim puff pastry and cover the ramekin. Brush on whisked egg. Carefully put in oven and bake for 10 to 15 minutes until the pastry is lightly brown. Done.
- You might like to use any seafood highlights available at nearby supermarket. To give the soup more variety, use a combination of two or three types of seafood, like fish, shrimp, oyster or mussel.
- It could be a good idea of using three smaller ramekins instead, if you like.