Lucky Recipes
Mamma Frizzell's Moreish Seafood Soup
Cooking Time: 40 mins
Difficulty: Easy
Serves: 6
Ingredients
• 4 TBSPNS extra virgin olive oil
• 5cm piece of ginger (peeled & finely chopped)
• 6 cloves of garlic (finely chopped)
• Handful coriander (roughly chopped)
• Handful parsley (roughly chopped)
• Zest & juice of 1 small lemon
• 2 TBSPNS toasted cumin seeds (blitz in a spice grinder - or by hand in a pestle & mortar)
• 1 TBSPN Lucky Taco Habanero hot sauce
• 6 silverbeet leaves (chopped finely)
• 2 onions (finely chopped)
• 3 medium floury potatoes (peeled & diced into 2cm cubes)
• 400g can chopped tomatoes
• 1 LITRE chicken stock
• 400g firm white fish fillets (gurnard / tarakihi / ling / monk) cut into 5cm pieces
• 300g raw shelled prawns
• 300g scallops
• 12 mussels (scrubbed & de-bearded)
• Salt & freshly ground cracked black pepper
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Method
• Heat oil over moderate heat in a large pot.
• Add ginger, garlic, onions, cumin seeds & coriander.
• Fry gently until onions are soft. Stir frequently.
• Add potatoes, tomatoes, chicken stock, lemon zest & juice, hot sauce & bring to the boil.
• Turn down to a simmer and cook until potatoes are soft. This can take approx 20 - 30 minutes. Just check the pots after 20 mins. If the potatoes are not cooked once you put your seafood in - you’ll overcook all that delicious kai moana!
• Once your potatoes are melt in the mouth, add mussels and simmer until they open. Discard any that don’t open.
• Then add fish, prawns, scallops, silverbeet & parsley.
• Bring to the boil. Bu which time all the seafood will be cooked.
• Turn off the heat.
• Season generously with salt & pepper.
• Serve up between 6 of your favourite people!
• Best with crusty white bread and lashings of butter (and white wine).
