Spicy seafood broth

Fairlady
6 servings
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
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Ingredients (16)

350.00 g noodles — vermicelli
2.00 Litres water
500.00 g prawns — in shells
250.00 g fish — fillets
salt
30.00 ml peanut oil
2.00 onion — chopped
2.00 garlic — cloves, chopped
10.00 ml turmeric — ground
20.00 ml coriander — ground
10.00 ml anchovy paste
6.00 red chilli — small
500.00 ml stock — vegetable, chicken or fish
12.00 mussels — in the shell
1.00 Litres coconut milk
250.00 ml chopped
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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.



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