Seafood Stew

  Serves 4

 

Ingredients:

450gms Swordfish (diced)

8 prawns

8 mussels

8 clams

200gms squid (cut into rings)

1 onion (diced)

2 red and green capsicum (diced)

3 cloves garlic

1 stalk lemongrass

2 pcs kaffir lime leaf

1 can tomatoes whole peeled (diced)

250ml white wine or brandy

750ml chicken stock

1tbsp lemon juice

coriander (garnish)

olive oil for cooking

salt and pepper to taste

 

Method:

1) Clean and prepare your fish and shellfish and refrigerate for later use.

2) Heat the oil in a large pot over medium flame. Add the onions, peppers, lemongrass, kaffir lime leaf and garlic and sauté until onion turns translucent, about 4 to 5mins.

3) Add the white wine or brandy and simmer to reduce its volume by about half. Then add the chicken stock and lemon juice. Bring to a boil, reduce heat to low and simmer for about 10-15mins.

4) Using a hand held blender, blend the soup and strain using a fine sieve.

5) Bring to a boil and simmer for about 10 minutes to marry the flavours and reduce the liquid somewhat. (Consistency is to your preference)

6) Add the fish and seafood to the stew. Cover with a lid and simmer for 10 to 15 minutes, or until everything is cooked through. Do not overcook the fish and seafood. Adjust seasoning and serve.

 

NOTE: For additional flavour to the soup, sauté the fish and seafood in the pot you use to cook the soup.