Cape seafood soup

Fairlady
8 servings
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
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Ingredients (19)

3.00 Litres stock — fish
30.00 ml fresh chillies — 573
5.00 ml curry powder — medium
5.00 ml dried chilli flakes
2.00 ml mustard — seeds
3.00 bay leaves
6.00 tomatoes — large, peeled and chopped
20.00 ml sugar
4.00 carrots — diced
10.00 stalks soup celery — chopped
2.00 onions — diced
2.00 leeks — sliced
6.00 garlic — large cloves, crushed
1.00 lemon — peel only, cut into strips
45.00 g arborio rice
6.00 saffron — threads
salt and freshly ground black pepper — to taste
250.00 g mussels — in the half shell
45.00 ml fresh coriander — chopped
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Method:

1. Heat the oil in the frying pan. Add curry powder, chilli flakes, mustard seeds and bay leaves and sauté until mustard seeds pop and spices are blended. Remove from pan and set aside.
2. In the same pan, sauté tomatoes, sugar, carrots, celery, onions and leeks. Stir-fry, using a wooden spoon, until vegetables have softened, about 10 minutes.
3. Add the garlic, lemon peel, rice and saffron (if using) to the reserved stock in the saucepan. Add vegetables, salt, pepper and reserved spices and stir to mix. Cover the saucepan with the lid and simmer over low heat for 1 1/2 hours.
4. Rinse mussels thoroughly to remove any bits of grit or shell. Add to soup 10 minutes before end of cooking time and cook until heated through. Spoon into heated soup bowls, using a ladle, then sprinkle with chopped coriander and serve.



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