Cape seafood soup

Recipe from: 6/8/2000 12:00:00 AM
Ingredients 27
Servings 6
Time

Ingredients

  • FISH STOCK
  • 300
    g
    frozen prawns in their shells (optional)
  • 1
    small crayfish tail (optional)
  • 1
    kg
    fish heads and bones
  • 1
    large onion, finely chopped
  • 1
    stalk celery, finely chopped
  • 1
    carrot, finely chopped
  • 2
    bay leaves
  • 8
    sprigs lemon thyme
  • 2
    Litres
    water
  • salt
  • SOUP
  • 30
    ml
    olive oil
  • 1
    large leek, thinly sliced
  • 2
    cloves garlic, crushed
  • 1
    stalk celery
  • 3
    tomatoes, peeled, seeded and chopped
  • 25
    ml
    chopped fresh lemon thyme
  • 125
    ml
    dry white wine
  • 1
    large potato, peeled and finely chopped
  • 65
    ml
    tomato paste
  • 2
    ml
    fennel seeds or sprig of fennel (optional)
  • 5
    ml
    sugar
  • salt and freshly ground black pepper
  • 250
    g
    hake fillets, cut into bite-size pieces
  • 30
    ml
    chopped fresh parsley
  • 65
    ml
    lemon juice
 

Method

 
FISH STOCK: Shell the prawns (if using) and remove the vein. Reserve the shells but remove the heads and discard. If using, remove the crayfish meat from the shell, reserving the shell. Cube the meat. Set the prawns and crayfish meat aside for the soup. Place the prawns and crayfish shells, fish heads and bones, onion, celery, carrot, bay leaf and lemon thyme in a large saucepan, add the water and salt and bring to the boil. Simmer uncovered for about 35 minutes. Remove from the heat and leave to cool. Strain the stock through a sieve and then strain again through a finer sieve lined with a double layer of muslin cloth. You need 1,5 litres (6 c) stock for the soup. Heat the oil in a saucepan and fry the leeks, garlic and celery until tender and flavoursome. Add the tomatoes, thyme and wine. Bring to the boil and simmer uncovered until the vegetables are soft. Add the fish stock, potato, tomato paste and fennel seeds and simmer until the potato is tender. Season with sugar, salt and freshly ground black pepper. Add the fish cubes, prawns and crayfish meat to the soup. Simmer until the fish is just done. Add the lemon juice, sprinkle with parsley and serve with fresh bread. Serves 6-8.
 

Read more on: fish/seafood  |  soup
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.