Easy seafood soup

Recipe from: 14 June 2013
seafood soup recipe

Ingredients 11
Servings 1
Minutes 00:10


Serving Change
  • 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
    fish stock or 750ml seafood stock and 750ml fish stock
  • 1
    chopped Italian tomatoes
  • 1/2
    white wine
  • 1
    bird eyes chilli seeds
  • 1
    onion - finely chopped
  • Salt and pepper to taste


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.

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