Saturday, 11 May 2013

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. 

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