Name: Spicy seafood soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 3 1/4 cup (800ml) water; 2 tablespoon extra virgin olive oil; 750 gram black mussels; 600 gram fillet firm white fish, cut into 4 even pieces; 1/2 cup (125ml) dry white wine; 1 large ripe tomato, peeled, coarsely chopped; 2 tablespoon chopped flat-leaf parsley; 4 clove garlic, finely chopped; 1/4 teaspoon chilli flakes; crusty bread, to serve

Spicy seafood soup

Tender, flaked fish and fresh mussels are beautifully stewed in a fragrant, spicy broth. Serve with a piece of thick, crusty bread and a glass of white for a soul-warming dish.

Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

3 1/4 cup (800ml) water

2 tablespoon extra virgin olive oil

750 gram black mussels

600 gram fillet firm white fish, cut into 4 even pieces

1/2 cup (125ml) dry white wine

1 large ripe tomato, peeled, coarsely chopped

2 tablespoon chopped flat-leaf parsley

4 clove garlic, finely chopped

1/4 teaspoon chilli flakes

crusty bread, to serve

Method

Fish in crazy water

1.Combine water and oil in a saucepan. Bring to a boil. Simmer 1 minute. Add remaining ingredients. Season to taste. Bring to a boil. Reduce heat to low. Simmer, covered, 12-15 minutes.

2.Remove fish to deep, heated plates. If all mussels are not yet open, cook a little longer over high heat. Discard any that have not opened after extra time. Spoon mussels and liquid over fish. Serve immediately with crusty bread.