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.