Swakopmund seafood soup


seafood sou

Ingredients 21
Servings 0
Time

Ingredients

  • 1
    Litres
    fish stock
  • 0
    1 onion, quartered
  • 0
    3 celery stalks, chopped
  • 0
    6 cloves of garlic, crushed
  • 5
    ml
    paprika
  • 50
    g
    tomato puree
  • 5
    ml
    sugar
  • 50
    ml
    olive oil
  • 0
    2 red chillies, pipped and chopped (optional)
  • 2
    kg
    seafood, eg: boneless white fish, clams, prawns, calamari, crayfish, crab etc.
  • 250
    ml
    dry red wine
  • 0
    1 each red, yellow and green peppers in chunks
  • 0
    3 bay leaves
  • 0
    pinch of saffron
  • 0
    2 x 410 g tins chopped tomatoes
  • 0
    1 lemon, juice and zest
  • 5
    ml
    sugar
  • 2.50
    ml
    ground cumin
  • 0
    Salt, pepper and peri-peri to taste
  • 60
    ml
    cake flour
  • 0
    Chopped fresh parsley or fresh coriander for garnish
 

Method

 
Fry onions and green, red and yellow peppers in olive oil until soft. Add remaining ingredients except for seafood, saffron and cake flour.
Simmer for 15 to 20 minutes.
Add all the seafood to boiling sauce.
Simmer until all the seafood is done.
Mix flour and saffron with a little water. Stir into casserole to thicken.
Adjust seasoning to taste and boil until thickened.
Garnish with chopped parsley or fresh coriander.
Serve with fresh party bread and saffron aiola.
 

Read more on: soup  |  shallow-fry
 

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