Spicy seafood broth


Ingredients 16
Servings 6
Time

Ingredients

  • 350
    g
    rice vermicelli, cooked according to packet instructions
  • 2
    Litres
    water
  • 500
    g
    prawns in shells
  • 250
    g
    fish fillets
  • a little salt
  • 30
    ml
    peanut oil
  • 2
    onions, chopped
  • 2
    cloves garlic, chopped
  • 10
    ml
    ground turmeric
  • 20
    ml
    ground coriander
  • 10
    ml
    anchovy paste
  • 6
    small red chillies
  • 500
    ml
    fish, chicken or vegetable stock
  • 12
    mussels in shells
  • 1
    Litres
    coconut milk
  • 250
    ml
    mint leaves
 

Method

 
Cook rice vermicelli in boiling water for about 30 seconds, or until tender. Drain and set aside. Shell and divide prawns, reserving heads and shells for the stock (or use ready-cooked and shelled prawns). Process fish in a blender, add a little salt and shape into small balls. Heat peanut oil in a pan, add onions and garlic and cook until transparent, about 5 minutes. Add spices, anchovy paste, chillies and stock. Bring to boil, then add prawns, fish balls and mussels and simmer, covered, for 5 minutes. Add coconut milk and salt to taste. Simmer for 5 minutes more. Arrange vermicelli and mint in bowls ladle in soup and serve.
 

Read more on: fish/seafood
 

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