Cape seafood soup


Ingredients 19
Servings 8
Time

Ingredients

  • 3
    Litres
    fish stock (see tips)
  • 30
    ml
    olive oil
  • 5
    ml
    medium curry powder
  • 5
    ml
    dried chilli flakes
  • 2
    ml
    mustard seeds
  • 3
    bay leaves
  • 6
    large ripe tomatoes, peeled and chopped
  • 20
    ml
    sugar
  • 4
    carrots, diced
  • 10
    soup celery stalks, chopped
  • 2
    onions, diced
  • 2
    leeks, sliced
  • 6
    fat cloves garlic, crushed
  • 1
    lemon, thinly sliced peel
  • 45
    g
    uncooked soft white rice such as arborio
  • 6
    threads saffron (optional)
  • salt and milled black pepper to taste
  • 250
    g
    mussels on the half shell
  • 45
    ml
    freshly chopped coriander
 

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.
 

Read more on: fish/seafood  |  soup
 

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