Name: Mediterranean fish soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Bread
Ingredients: 12-16 prawns large, shelled and deveined; 12-16 mussels in the half shell; 300-400 g calamari steak, cubed; 500 g kingklip steaks, cubed; 1/3 cup olive oil extra virgin; 2 Tbs lemon juice freshly squeezed; 2 sprig fresh thyme; salt and freshly ground black pepper to taste; 3 Tbs olive oil extra virgin; 1 onion medium, peeled and minced; 1 Tbs garlic cloves, crushed; 2 x 410 g tinned tomatoes whole peeled; 1 Tbs fresh dill or fennel, chopped; 2 Tbs fresh parsley chopped; 1 tsp red pepper flakes; 1 cup wine dry white or fish stock; 1 cup water; 1-2 tsp sugar optional

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Ingredients (18)

12-16	prawns — large, shelled and deveined
12-16	mussels — in the half shell
300-400 g	calamari — steak, cubed
500 g	kingklip — steaks, cubed
1/3 cup	olive oil — extra virgin
2 Tbs	lemon juice — freshly squeezed
2 sprig	fresh thyme
	salt and freshly ground black pepper — to taste

Soup base:

3 Tbs	olive oil — extra virgin
1	onion — medium, peeled and minced
1 Tbs	garlic — cloves, crushed
2 x 410 g	tinned tomatoes — whole peeled
1 Tbs	fresh dill — or fennel, chopped
2 Tbs	fresh parsley — chopped
1 tsp	red pepper — flakes
1 cup	wine — dry white or fish stock
1 cup	water
1-2 tsp	sugar — optional

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Method:

Preheat the oven to 200 °C. Place the seafood, olive oil, lemon juice and thyme in a roasting bag and season well with salt and pepper.

Tie the bag tightly and gently massage the pieces of seafood to evenly distribute the seasoning.

Place the bag on a roasting tray. It is vital that the fish is in a single, flat layer inside the bag, evenly spaced to prevent sogginess. Bake for 15 minutes.

Meanwhile, make the soup base: heat the olive oil in a large saucepan and gently sauté the onion and garlic until soft and glassy. Add the tomatoes, herbs, red pepper flakes (if using) and liquids and simmer gently until thickened and aromatic.

Taste for seasoning and add sugar if the soup is too tart.

Remove the roasting tray from the oven and, with scissors, make an incision in the bag to let the steam escape.

Swiftly cut open the bag and disperse the contents gently into the soup base.

Gently stir to mix and simmer for 5 minutes to allow the flavours to marry.

Serve immediately, accompanied with garlic crostini.