Name: Spicy Tomato Seafood Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 300 g prawns, peeled and deveined; 225 g cod fillet; 225 g halibut fillet; 470 ml dry white wine; 3 tablespoons sunflower oil; ½ teaspoon fine sea salt; ½ teaspoon freshly ground black pepper; 1 teaspoon sweet paprika; ⅓ teaspoon chilli powder; 1 onion (, sliced); 4 cloves garlic (, minced); 710 ml tomato passata or tomato puree; 710 ml vegetable stock; 1 red chilli (, roughly sliced); 2 tablespoons olive oil; 4 tablespoons coriander leaves; 4 tablespoons fresh basil leaves; 2 limes (, cut into wedges)

Spicy Tomato Seafood Soup

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

What you'll need

300 g prawns, peeled and deveined
225 g cod fillet
225 g halibut fillet
470 ml dry white wine
3 tablespoons sunflower oil
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
1 teaspoon sweet paprika
⅓ teaspoon chilli powder
1 onion , sliced
4 cloves garlic , minced
710 ml tomato passata or tomato puree
710 ml vegetable stock
1 red chilli , roughly sliced
2 tablespoons olive oil
4 tablespoons coriander leaves
4 tablespoons fresh basil leaves
2 limes , cut into wedges

Method:

Thoroughly wash the seafood and place in a deep bowl. Add the wine, cover, and set aside for 30 minutes. Drain in a colander and pat dry with paper towels.
Heat the sunflower oil in a large, deep pan over medium heat. Add the seafood and fry for 3-4 minutes until slightly golden. Season with salt, pepper, sweet paprika and chilli powder. Add the onion and cook, whilst stirring, for 2 minutes or until translucent. Add garlic and cook for 1 minute. Add tomato passata and vegetable stock. Bring to a boil. Lower the heat and cover. Simmer, stirring occasionally, for 20 minutes. Add sliced chilli and stir.
Divide the soup between four bowls. Drizzle each portion with olive oil and scatter with coriander and basil leaves. Serve with lime wedges.

Nutrition

N/A

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