CREAMY SEAFOOD SOUP

Something’s fishy!

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

HERE’S WTF YOU NEED:
 2 cups seafood stock (made with the prawn shells)
 1 bay leaf
 3 cloves garlic, slice the 1 clove (looks pretty)
 1 cup cooking cream
 1 tsp lemon juice
 50 g butter
 1 tbsp all-purpose flour
 2 salmon fillets, chopped into 1-inch pieces
 300 g mussels, de-shelled
 300 g calamari, sliced
 300 g prawns, de-shelled/de-veined/butterflied (save the head and shells for your homemade stock)
 50 g cherry tomatoes, halved
 1 cup white wine
 salt to taste
 1 tsp crushed black pepper
 2 stalks spring onions, thickly diced (only the green part)

HERE’S WTF YOU DO:
1

Make the seafood stock by boiling the washed prawn heads and shells in 2.5 cups of water along with 1 bay leaf for about 15 minutes. Strain twice and set aside.

2

In the meantime, make the garlic cream by blitzing the 2 pods of garlic with the cooking cream and lemon juice.

3

Next, melt the butter in a wide and deep pot on medium heat, spoon over the flour and fry this mix until you get a nutty smell. Pour in the seafood stock a little at a time and whisk until you get a smooth creamy sauce.

4

To that, add in the sliced garlic, the garlic cream and stir through until it gets to a light simmer. Lower the flame.

5

Thereafter, gently place in the salmon and mussels and let it cook for 3 minutes. The calamari goes in next, along with the cherry tomatoes. Let this cook for 2 minutes. Thereafter, add in your prawns and white wine. Being careful not to break up the seafood, very gently make sure there's nothing stuck at the bottom. Simmer for 5 minutes.

6

Add salt to taste, crushed pepper and chuck in the spring onions.

7

Immediately take off the heat, serve up hot and slurrrp up!

Ingredients

HERE’S WTF YOU NEED:
 2 cups seafood stock (made with the prawn shells)
 1 bay leaf
 3 cloves garlic, slice the 1 clove (looks pretty)
 1 cup cooking cream
 1 tsp lemon juice
 50 g butter
 1 tbsp all-purpose flour
 2 salmon fillets, chopped into 1-inch pieces
 300 g mussels, de-shelled
 300 g calamari, sliced
 300 g prawns, de-shelled/de-veined/butterflied (save the head and shells for your homemade stock)
 50 g cherry tomatoes, halved
 1 cup white wine
 salt to taste
 1 tsp crushed black pepper
 2 stalks spring onions, thickly diced (only the green part)

Directions

HERE’S WTF YOU DO:
1

Make the seafood stock by boiling the washed prawn heads and shells in 2.5 cups of water along with 1 bay leaf for about 15 minutes. Strain twice and set aside.

2

In the meantime, make the garlic cream by blitzing the 2 pods of garlic with the cooking cream and lemon juice.

3

Next, melt the butter in a wide and deep pot on medium heat, spoon over the flour and fry this mix until you get a nutty smell. Pour in the seafood stock a little at a time and whisk until you get a smooth creamy sauce.

4

To that, add in the sliced garlic, the garlic cream and stir through until it gets to a light simmer. Lower the flame.

5

Thereafter, gently place in the salmon and mussels and let it cook for 3 minutes. The calamari goes in next, along with the cherry tomatoes. Let this cook for 2 minutes. Thereafter, add in your prawns and white wine. Being careful not to break up the seafood, very gently make sure there's nothing stuck at the bottom. Simmer for 5 minutes.

6

Add salt to taste, crushed pepper and chuck in the spring onions.

7

Immediately take off the heat, serve up hot and slurrrp up!

CREAMY SEAFOOD SOUP

Send this to someone who can't cook!