Name: Easy seafood soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Cuisine
Ingredients: 8 prawns whole but deveined; 12 mussels in shells; kingklip cubed; flour cake; fish spice; 1.5 l stock fish; 1 can tomatoes Italian, chopped; 1/2 cup wine white; 1 pinch fresh chillies bird's eye; 1 onion finely chopped; salt and freshly ground black pepper to taste

Recipe Disclaimer

Tap for method

Ingredients (11)

8	prawns — whole but deveined
12	mussels — in shells
	kingklip — cubed
	flour — cake
	fish spice
1.5 l	stock — fish
1 can	tomatoes — Italian, chopped
1/2 cup	wine — white
1 pinch	fresh chillies — bird's eye
1	onion — finely chopped
	salt and freshly ground black pepper — to taste

Tap for ingredients

Method:

Fry prawns in a little olive oil in a pot big enough for your soup until they change colour to red, and are just cooked, remove from pot.

Dust Kingklip with a mixture of cake flour and fish spice and fry in the same pot as you did the prawns, remove from the pot, and remember, do not overcook the fish.

In the same pot, sauté the onion until soft, add the mussels and give a quick stir, add the wine and cook for 2 minutes, at this stage the shells will open, remove from the pot.

Add the tomato and stock to the pot; loosen all the sticky bits at the bottom of the pot, flavor with salt and pepper and cook on a slow simmer for 30 minutes.

Add all the seafood back to the pot, and heat through.

Serve with lots of crusty bread.

Reprinted with permission of Poytjie. To see more recipes, click here.