Seafood Soup with Garlic Mayo

Why This Is Strictly Keto

Fish, shrimp and mussels are almost carb-free, and this light broth is built from real fish stock, a little tomato paste and aromatics — no potatoes, rice or pasta. A spoonful of garlic mayonnaise stirred in at the table adds the richness.

Ingredients

Soup

• 2 tablespoons olive oil
• 1 shallot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 4 cups (950 ml) fish or seafood broth
• 1 teaspoon fresh thyme leaves
• 8 ounces (225 g) firm white fish, cut into chunks
• 8 ounces (225 g) raw shrimp, peeled
• 1 pound (450 g) mussels, scrubbed
• Salt and black pepper, to taste
• 1 lime, sliced

Garlic Mayo

• ½ cup (120 g) mayonnaise
• 1 small clove garlic, finely grated

Instructions

1. Make the garlic mayo: Stir the grated garlic into the mayonnaise and set aside.

2. Build the base: Heat the olive oil in a large pot over medium heat. Cook the shallot and celery for 4 minutes until soft, then stir in the garlic and tomato paste for 1 minute.

3. Simmer the broth: Pour in the broth, add the thyme and simmer for 10 minutes.

4. Cook the seafood: Add the fish and mussels, cover and cook for 3 minutes. Add the shrimp and cook for 2–3 minutes more, until the shrimp are pink and the mussels have opened. Discard any mussels that stay closed.

5. Serve: Season with salt and pepper, ladle into bowls, add a slice of lime and serve with the garlic mayo on the side.

Nutritional Info (per serving, approximate)

Tips

• Add the seafood in stages so nothing overcooks — shrimp and fish need only a few minutes.
• Any mix of seafood works: clams, scallops or salmon are all good here.
• Stir the garlic mayo into your bowl little by little to make the broth creamy.