Ingredients per serve


What you need

This traditional seafood soup made in a rich tomato and wine broth is warm, hearty, and full of authentic umami flavours. Make a quick spiced panko crumb garnish for an excellent finishing touch to this dish.



  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
  2. Seafood

    • Fillet the orange roughy, reserving the fish bones and head.
    • Slice fillets into 4 cm pieces. Set aside.
    • De-shell prawns, keeping the tails on. Set aside.
    • Slice squid hoods into rings. Set aside.
    • Steam mussels for 5 minutes, discarding any unopened or broken ones. Set aside.
    • Combine fish bones and heads with prawn shells and heads on a tray. Roast in the combi oven at 160°C for 20 minutes.
    • Transfer to large pot with water, KNORR Concentrated Liquid Stock and bay leaves.
    • Simmer for 1 hour, then strain and discard the bones, heads, and shells.
  3. Soup

    • Heat oil in a large pan over medium heat. Cook onions and garlic for 10 minutes.
    • Add the seafood stock, KNORR Italiana Pronto Napoli, smoked paprika, and white wine.
    • Bring to a boil, then lower heat and simmer for 45 minutes.
    • Add fish fillet pieces, prawns, and squid rings. Simmer for a further 5 minutes until cooked through.
    • Stir through steamed mussels and KNORR Hollandaise Sauce, cooking for another 2–3 minutes.
  4. Spiced Panko

    • Lightly pan fry panko crumbs, smoked paprika, and chopped parsley together until crisp and golden brown.
  5. To Serve

    • Scoop seafood soup into individual serving bowls, add spiced panko crumbs on the side, and serve with toasted sourdough slices.