Name: Spicy seafood soup with dill and caper mayo
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 4 anchovy fillets; 3 garlic cloves, crushed; 1 long red chilli, sliced; 1/3 cup white wine; 4 cup vegetable stock; 2 cup water; 2 fennel bulbs, sliced; 400 gram can diced tomatoes; 3/4 cup wild rice; 500 gram pipi, soaked in water for 1 hour, rinsed well, drained; 200 gram firm white fish fillets, cut into 3cm cubes; 8 large prawns, peeled, deveined, tails on; lemon wedges to serve; Dill and caper mayo; 1 cup reduced-fat mayonnaise; 1/4 cup fresh dill, chopped; 1 tablespoon capers, chopped

Spicy seafood soup with dill and caper mayo

Spice up your night with this showstopping spicy seafood soup recipe. Simple yet layered with irresistible flavours, this soup is perfect served with creamy dill and caper mayo

Serves 4

Prep

20M

Cook

1H 20M

Total

1H 40M

This recipe first appeared in Woman’s Day.

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Ingredients

1 tablespoon olive oil

4 anchovy fillets

3 garlic cloves, crushed

1 long red chilli, sliced

1/3 cup white wine

4 cup vegetable stock

2 cup water

2 fennel bulbs, sliced

400 gram can diced tomatoes

3/4 cup wild rice

500 gram pipi, soaked in water for 1 hour, rinsed well, drained

200 gram firm white fish fillets, cut into 3cm cubes

8 large prawns, peeled, deveined, tails on

lemon wedges to serve

Dill and caper mayo

1 cup reduced-fat mayonnaise

1/4 cup fresh dill, chopped

1 tablespoon capers, chopped

Method

1.In a large saucepan, heat oil on medium. Sauté the anchovies, garlic and chilli for 2-3 minutes until tender. Add wine and cook for 2-3 minutes, stirring, until almost evaporated.

2.Stir in stock, water, fennel and tomatoes. Bring to the boil. Stir in rice. Simmer for 1 hour.

3.For the dill and caper mayo: In a small bowl, combine all ingredients. Season to taste.

4.Add pipi to soup and cook for 5 minutes. Stir in fish and prawns. Simmer for 4-5 minutes until just cooked through. Remove from heat. Serve with dill and caper mayo. Accompany with lemon wedges.

Soaking pipi expels any sand. If unavailable, use small black mussels.

Note

Jennene Plummer

Ingredients

Method

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