Name: Spicy seafood soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 3 1/4 cup (800ml) water; 2 tablespoon extra virgin olive oil; 750 gram black mussels; 600 gram fillet firm white fish, cut into 4 even pieces; 1/2 cup (125ml) dry white wine; 1 large ripe tomato, peeled, coarsely chopped; 2 tablespoon chopped flat-leaf parsley; 4 clove garlic, finely chopped; 1/4 teaspoon chilli flakes; crusty bread, to serve

Spicy seafood soup

Tender, flaked fish and fresh mussels are beautifully stewed in a fragrant, spicy broth. Serve with a piece of thick, crusty bread and a glass of white for a soul-warming dish.

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

3 1/4 cup (800ml) water

2 tablespoon extra virgin olive oil

750 gram black mussels

600 gram fillet firm white fish, cut into 4 even pieces

1/2 cup (125ml) dry white wine

1 large ripe tomato, peeled, coarsely chopped

2 tablespoon chopped flat-leaf parsley

4 clove garlic, finely chopped

1/4 teaspoon chilli flakes

crusty bread, to serve

Method

Fish in crazy water

1.Combine water and oil in a saucepan. Bring to a boil. Simmer 1 minute. Add remaining ingredients. Season to taste. Bring to a boil. Reduce heat to low. Simmer, covered, 12-15 minutes.

2.Remove fish to deep, heated plates. If all mussels are not yet open, cook a little longer over high heat. Discard any that have not opened after extra time. Spoon mussels and liquid over fish. Serve immediately with crusty bread.

Use any type of firm white fish for this recipe, such as ling or snapper.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Fish in crazy water

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