Easy seafood soup

Recipe from: 14 June 2013
seafood soup recipe

Ingredients 11
Servings 4
Time 00:10

Ingredients

  • 8
    prawns - whole but deveined
  • 12
    black mussels - in shells
  • Kingklip fillet - cut into bite size chunks.
  • cake flour - for coating
  • fish spice
  • 1.5
    l
    fish stock or 750ml seafood stock and 750ml fish stock
  • 1
    can
    chopped Italian tomatoes
  • 1/2
    cup
    white wine
  • 1
    pinch
    bird eyes chilli seeds
  • 1
    onion - finely chopped
  • Salt and pepper to taste
 

Method

00:45
 
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.
 

Read more on: lucky star
 

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