Snapper, Trevally, Sweep, Prawns, Scollops, Mussels
Large Pot and Saucepan
about 30 minutes
- 3 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1 large onion, finely chopped
- juice of 1 lemon
- 3 ripe tomatoes, peeled and chopped
- 750 ml fish stock (or water)
- 1 kg assorted fish (including some shellfish such as mussels, prawns, etc)
- salt to taste
- pepper to taste
Heat the oil in a saucepan, toss in the garlic and onion and lightly saute until clear, making sure not to brown. Add the lemon juice, tomato and fish stock (or water). Break the fish into bite sized pieces and add to the saucepan. Do not add the shellfish at this stage. Simmer gently for 15 minutes.
From the saucepan, strain the liquid from the stock into a pot. Remove the flesh from any fish bones and skin, and return it, with the vegetables to the stock. Now add the shellfish, simmer for 5 minutes, season and serve. This soup is delicious with toasted bread that has been rubbed with a raw garlic clove, prior to toasting.
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