It has been grey in Cape Town the last couple of days. Not cold at all and we also did not get much rain, but it was overcastted and misty!
I really felt in need of some colour! Luckily my herb garden is green and growing in abundance! The rocket looks like a shrub and the oreganum, thyme and parsley are flourishing!! Green is great!!
For some extra colour I have decided that tomatoes will do the trick!! When it looks cold, soup is always welcome, so I have made this Seafood soup.
Actually I made this soup a couple of weeks ago for the first time and decided that it would be great with some additions like prawns so this weekend was the perfect time to try it again!
It taste great with or without the prawns and to stretch it you can just add more fish and an extra tin of tomatoes and some more potatoes!
45ml olive oil
2 onions, peeled and chopped
3 garlic cloves, peeled and minced
2 leeks, cleaned and chopped
2 x 410g tin whole peeled tomatoes
500ml fish or chicken stock
2 medium potatoes, peeled and cubed
500g white fish, cubed
15ml lemon juice
salt and black pepper
15ml fresh chopped dill
15ml fresh chopped thyme
15ml fresh chopped oreganum
15ml fresh chopped parsley
15ml fresh chopped basil
18 half mussels (optional)
250g calamari steaks, cubed (optional – add 250g extra white fish)
12 prawns (optional)
Place the oil in a large pot and heat on medium heat. Add the onion and fry until fragrant. Add the garlic and leeks and fry for 1 minute.
Add the tinned tomatoes, fish stock and potatoes and simmer for 15 minutes or until the potatoes are tender.
Use a potatao smasher to break down the tomatoes and potatoes. (for a smoother consistency liquidise with a hand liquidiser or process in a food processor)
Add the fish, lemon juice and sugar and season with salt and black pepper. Simmer for 15 minutes.
Add the dill, thyme, oreganum, parsley, basil, and mussels and simmer for 5 minutes.
Add the calamari and prawns and simmer for 3 to 5 minutes or until the prawns are pink in colour.
Serve with crusty bread.