For 4 serves: 250 grams of oysters, 250 grams of seafood marinara mix (from woolworths etc), 1 piece of smoked cod. Aromatics: 1/2 a brown onion sliced, 2 stalks of celery cubed and 3 cloves of garlic minced. Liquids and seasoning: 1 x packet of stock, 1 x carton of double cream, cayenne pepper for extra kick.
Add some unsalted butter to a pan and heat till it melts. Add some olive oil to prevent butter from burning. Add the piece of cod and fry both sides till tender and flaky. Flake up the fish using a spatula an move it to the edge of the pan.
Toss in aromatics (Celery, onion and garlic) and fry till fragrant whilst mixing in the smoked cod
Toss in Oysters first (especially if they're frozen like mine). As they are heated up, they will release moisture which will help deglaze the pan. Sprinkle generously with cayenne pepper and freshly cracked black pepper.
After heating through the oysters for about 5 minutes, add the seafood mix and continue to stir fry the whole lot for another 5~8 minutes. Then add just enough stock to cover ingredients
Add your desired amount of cream. For this instance I used 1 standard container of double cream.
Bring to a gentle simmer for a further 5 minutes and take care not to boil soup so as to prevent cream from separating. Spoon into your favourite soup bowl, garnish with some smoked paprika and chow down! (P.S: Keto-friendly croutons anyone????? :P)
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