Seafood soup

1 baby fennel

1 pak choi 

5 chestnut mushrooms 

2 small green Mediterranean peppers 

2 small red seedless peppers 

1 small chilly 

2 garlic cloves 

2 tbsp raw organic coconut oil 

1 tin chopped tomatoes in their juice

700 ml water   

200 gr raw prawns 

100 gr squid rings 

500 gr mussels 

In a sauce pan add the tin of tomatoes with the water, salt and pepper and leave it to simmer on low heat. 

In a pan heat the coconut oil add the chopped fennel, pak choi,peppers and mushrooms. When they softened add the finely chopped garlic, chilly and the raw prawns ( I marinated them in Worcester sauce, Tabasco,garlic salt, and chilly infused oil) and the squid and cook for about 2 more minutes.

Add the content of the pan over the tomatoes soup. When they come to the boil add the mussels and cover with a lid. 

Let it simmer for a few minutes until the mussels open. Serve with fresh chopped flat leaf parsley.