Skip to content

Macanese Seafood Soup (Fish Soup from Macau)

An Olive Oil and Vinegar Recipe

Share Pin It

Prep Information

Prep Time

15 minutes

Cook Time

15 minutes


4 people


  • 8 oz. Chinese wheat noodles or linguine
  • 2 scallions, trimmed and chopped
  • 3 Tablespoons reduced-sodium soy sauce
  • 2 Tablespoons rice wine vinegar or Sherry Reserva Vinegar
  • 6 oz. prawns, peeled and deveined
  • 6 oz. scallops
  • 3 cloves garlic, finely minced
  • 3 cups Napa (Chinese) cabbage, thinly sliced
  • 4 cups reduced-sodium chicken broth, divided
  • 1 teaspoon any varietal Extra Virgin Olive Oil


  • While the soup is cooking, cook noodles in a large pot of boiling salted water until just tender, 2-5 minutes. If using linguine, cook about 8-10 minutes, until the pasta is al dente. Drain in a colander and divide among 4 large soup bowls.
  • Return to a simmer and cook until the prawns and scallops are opaque in the center, about 1 minute.
  • Add cabbage and 1/4 cup of the broth. Bring to simmer and cook until the cabbage is wilted, about 1 minute. Add the remaining broth, prawns, scallops, soy sauce and vinegar.
  • Heat oil in a medium saucepan over medium heat. Add garlic and stir until golden, about 1 minute.
  • Ladle the soup over the noodles and sprinkle with scallions.
Back To Top