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CapeCook - Rustic  South African Food

It’s all about the braai


A Different Spin on Bouillabaisse


Ingredients:
• 8 prawns (whole and deveined)
• 12 to 18 black mussels in shells
• Hake fillet cut into bite size chunks.
• ½ cup cake flour
• 2 tsp Robertsons Fish spice
• 1.5L fish/seafood stock
• 1 tin chopped Italian tomatoes
• ½ C white wine
• Pinch of Robertsons Peri-Peri
• 1 onion finely chopped
• Salt
• Robertsons Black Pepper
• Olive oil

Method:
1. In a pot big enough for the soup, fry the prawns in a splash of olive oil for about 3-7 minutes (depending on size), until they become pink and solid. Remove from the pot and set aside.
2. Dust the hake with a mixture of cake flour and Robertsons Fish Spice and fry in the same pot. This should only take a few minutes, it’s important not to overcook the hake or the texture will be compromised. Remove the hake from the pot.
3. In the same pot, sauté the onion until soft and golden-brown, then add the mussels and give a quick stir. Add the wine and cook for 2 minutes. Once the muscle shells have opened, remove them from the pot.
4. Place the tin of chopped tomatoes, black pepper, Peri-Peri and fish stock to the pot and use a wooden spoon to loosen all the bits stuck at the bottom of the pot. Simmer on a slow heat for 30 minutes.
5. After the broth has simmered, add all the cooked seafood back to the pot, and heat through. Serve with plenty of crusty bread.


Bon appetit,
The Spice Master