Name: Malay-infused seafood soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Cape Malay
Ingredients: 1 celery stalks chopped; 1 onion halved; 1 carrots peeled, chopped; 5 black peppercorns; 2 cardamom pods; 1 garlic cloves, halved; 1 fresh parsley small bunch; 350 g fish white; 1 cloves garlic cloves, grated; 24 mussels on the half shell; 400 g fish firm white fillets; 12 prawns deveined, shelled; 30 g butter; 45 ml flour; 10 ml masala; 30 ml tomato paste; 1 1/2 stock cube chicken; 2 tomatoes peeled, finely chopped; lemon juice only; 30 ml fresh parsley chopped; 1 garlic cloves, grated; lemon zest only; lemon juice; 30 ml fresh chillies 573

Recipe Disclaimer

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Ingredients (24)

Stock:

1	celery stalks — chopped
1	onion — halved
1	carrots — peeled, chopped
5	black peppercorns
2	cardamom — pods
1	garlic — cloves, halved
1	fresh parsley — small bunch
350 g	fish — white
1 cloves	garlic — cloves, grated

Seafood:

24	mussels — on the half shell
400 g	fish — firm white fillets
12	prawns — deveined, shelled

OTHER INGREDIENTS:

30 g	butter
45 ml	flour
10 ml	masala
30 ml	tomato paste
1 1/2	stock cube — chicken
2	tomatoes — peeled, finely chopped
	lemon — juice only

gremolata:

30 ml	fresh parsley — chopped
1	garlic — cloves, grated
	lemon — zest only
	lemon juice
30 ml	fresh chillies — 573

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Method:

Prepare your stock by adding the first 9 ingredients in a pot and let it simmer for 20 minutes.

Take the mussels and place them in a sieve and then put it in the stock to cook for 2 minutes.Take out and leave aside.

Repeat the same process with the prawns – leave to simmer for about 3-4 minutes in the stock. Take out and set aside

Take the stock and strain through a very fine sieve. Set aside.

Add the finely grated garlic to this stock. Now, melt the butter in a pot. Add the flour to make a roux. Stir for about 2-3 minutes. Add the tomato paste and masala. Stir well.

Add the warm stock – ladle by ladle – whisking briskly to make sure it does not form lumps. Once you have added the stock, bring it up to simmer – you will see that it has now thickened.

Add the stock cube and the chopped tomatoes. Cook for about 5 minutes. Stir well. Now add the raw fish and let it simmer for 3 minutes, then add the prawns and mussels.

Add the lemon juice and stir lightly – be careful not to break the fish! Season for taste by adding salt and pepper, lemon juice. Simmer for a 5-10 minutes.

Lastly, mix the last 4 ingredients together to make the gremolata and set aside To serve – in the bottom of a soup bowl put a dollop of the gremolata.

Take the prawns out of the soup and place 2 prawns on each plate, add 3 or more pieces of fish. Strain the fish soup through a sieve and pour in the bowl around the fish and prawns. Add 3-4 mussels on top.

Garnish with a few drops of gremolata on top.

Serve immediately.

Reprinted with permission of Life is a Zoo Biscuit. To
see more recipes, click here.