This recipe first appeared in Woman’s Day.
Follow Woman’s Day on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Dill and caper mayo
Method
1.In a large saucepan, heat oil on medium. Sauté the anchovies, garlic and chilli for 2-3 minutes until tender. Add wine and cook for 2-3 minutes, stirring, until almost evaporated.
2.Stir in stock, water, fennel and tomatoes. Bring to the boil. Stir in rice. Simmer for 1 hour.
3.For the dill and caper mayo: In a small bowl, combine all ingredients. Season to taste.
4.Add pipi to soup and cook for 5 minutes. Stir in fish and prawns. Simmer for 4-5 minutes until just cooked through. Remove from heat. Serve with dill and caper mayo. Accompany with lemon wedges.
Note
- Soaking pipi expels any sand. If unavailable, use small black mussels.