Spicy seafood soup

By Hope Malau
02 September 2015

You'd never believe this flavour-filled dish is so easy to make.

Serves 6 Preparation: 10 min Cooking: 30 min

  •  ½ fennel bulb, chopped
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 15 ml (1 T) oil
  • 200 g baby potatoes, halved
  • 1 litre chicken stock
  • 400 g chopped tomato
  • salt and pepper
  • peel of 1 lemon
  • 2,5 ml (½ t) cayenne pepper
  • 200 g prawns, deveined
  • 200 g half shell mussels, cleaned
  • 200 g hake fillet, cubed
  • few drops of tabasco sauce

1      In a large pot over medium heat sauté the fennel, onion and garlic in hot oil until soft. Stir in the potatoes, stock, tomatoes, salt and pepper, lemon peel and cayenne pepper. Bring to the boil and simmer for 20 minutes.

2      Tip in the prawns, mussels and fish, cover and simmer for 8 minutes or until the fish is cooked. Check the seasoning and add a few drops of tabasco.

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