Seafood soup

Recipe from: 7/4/1991 12:00:00 AM
Ingredients 16
Servings 0
Time

Ingredients

  • 2
    large onions, chopped
  • 2
    cloves garlic, crushed
  • 2
    celery stalks, chopped
  • 15
    ml
    oil
  • 4
    ripe tomatoes, peeled
  • 5
    ml
    sugar
  • 25
    ml
    tomato paste
  • 2
    Litres
    fish stock
  • 4
    crayfish tails
  • 300
    g
    mussels
  • 25
    ml
    margarine
  • 25
    ml
    cake flour
  • salt
  • pepper
  • thyme
  • 125
    ml
    sour cream
 

Method

 
Sauté the onion, garlic and celery in the oil until soft. Add the tomatoes and sugar and simmer for a few minutes. Add the tomato paste and fish stock and cook slowly for 20 minutes. Chill. Process in a food processor. Return to the saucepan and add the crayfish tails (or use 2 whole crayfish) and mussels. Simmer for another 15 minutes. Melt the margarine and stir in the cake flour. Heat, stirring continuously until the flour is cooked. Add to the fish soup and cook though. Season to taste with salt, pepper and thyme. Add the sour cream just before serving. Makes 2,5 litres soup.
 

Read more on: fish/seafood  |  soup
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.