Name: Cape seafood soup
Yield: 6 servings
Cuisine: Boil
Ingredients: stock fish; 300.00 g prawns frozen; 1.00 crayfish small tail; 1.00 kg fish bones and heads; 1.00 onion finely chopped; 1.00 celery stalks finely chopped; 1.00 carrots finely chopped; 2.00 bay leaves; 8.00 fresh lemon thyme sprigs; 2.00 Litres water; salt; 30.00 ml fresh chillies 573; 1.00 leek large, thinly sliced; 2.00 garlic cloves, crushed; 1.00 celery stalks; 3.00 tomatoes peeled, seeded and chopped; 25.00 ml fresh lemon thyme chopped; 125.00 ml wine dry white; 1.00 potatoes peeled, finely chopped; 65.00 ml tomato paste; 2.00 ml fennel seeds; 5.00 ml sugar; sea salt and freshly ground black pepper; 250.00 g hake fillets, chopped; 30.00 ml fresh parsley chopped; 65.00 ml lemon juice

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Ingredients (26)

	stock — fish
300.00 g	prawns — frozen
1.00	crayfish — small tail
1.00 kg	fish bones — and heads
1.00	onion — finely chopped
1.00	celery stalks — finely chopped
1.00	carrots — finely chopped
2.00	bay leaves
8.00	fresh lemon thyme — sprigs
2.00 Litres	water
	salt

SOUP

30.00 ml	fresh chillies — 573
1.00	leek — large, thinly sliced
2.00	garlic — cloves, crushed
1.00	celery stalks
3.00	tomatoes — peeled, seeded and chopped
25.00 ml	fresh lemon thyme — chopped
125.00 ml	wine — dry white
1.00	potatoes — peeled, finely chopped
65.00 ml	tomato paste
2.00 ml	fennel seeds
5.00 ml	sugar
	sea salt and freshly ground black pepper
250.00 g	hake — fillets, chopped
30.00 ml	fresh parsley — chopped
65.00 ml	lemon juice

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Method:

FISH STOCK: Shell the prawns (if using) and remove the vein. Reserve the shells but remove the heads and discard. If using, remove the crayfish meat from the shell, reserving the shell. Cube the meat. Set the prawns and crayfish meat aside for the soup. Place the prawns and crayfish shells, fish heads and bones, onion, celery, carrot, bay leaf and lemon thyme in a large saucepan, add the water and salt and bring to the boil. Simmer uncovered for about 35 minutes. Remove from the heat and leave to cool. Strain the stock through a sieve and then strain again through a finer sieve lined with a double layer of muslin cloth. You need 1,5 litres (6 c) stock for the soup. Heat the oil in a saucepan and fry the leeks, garlic and celery until tender and flavoursome. Add the tomatoes, thyme and wine. Bring to the boil and simmer uncovered until the vegetables are soft. Add the fish stock, potato, tomato paste and fennel seeds and simmer until the potato is tender. Season with sugar, salt and freshly ground black pepper. Add the fish cubes, prawns and crayfish meat to the soup. Simmer until the fish is just done. Add the lemon juice, sprinkle with parsley and serve with fresh bread.
Serves 6-8.