Cape malay seafood soup

Recipe from: 3/1/2006 12:00:00 AM
Seafood soup

Ingredients 19
Servings 6
Time 25 mins

Ingredients

  • 50
    g
    butter
  • 15
    ml
    oil
  • 50
    ml
    cake flour
  • 5
    ml
    ground cardamom
  • 5
    ml
    ground fennel seeds
  • 10
    ml
    masala
  • 10
    ml
    crushed garlic
  • 10
    ml
    grated fresh ginger
  • 1
    small onion, chopped
  • 2
    Litres
    fish or chicken stock
  • 20
    ml
    tomato paste
  • 5
    pinch
    saffron
  • 5
    pinch
    salt
  • 5
    pinch
    freshly ground black pepper
  • 200
    g
    firm white fish, cut into bite-size pieces
  • 10
    g
    calamari steak, cut into strips
  • 12
    prawns, shelled and deveined
  • 12
    mussels on the half-shell
  • 10
    ml
    cream (optional)
 

Method

15 mins
 
Heat the butter and oil in a large heavy-based saucepan. Add the flour and stir for 3 minutes or until lightly browned.

Stirring continuously, add the cardamom, fennel, masala, garlic, ginger and onion.

Sauté for 3 minutes, ensuring there are no lumps. Stir in the stock, tomato paste and saffron and cook until slightly thickened.

Season with salt and pepper, add the seafood and cook for a further 5 minutes. Add the cream if being used and stir through.

Serve immediately garnished with coriander.

 

Read more on: fish/seafood  |  soup  |  stir-fry
 

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