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Seafood Hotpot - Soup with Chilli Black Mammoth olives, Akudjura & Julienne Carrots

Recipe submitted by b3rnad3tt3

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This is my favourite Fish/Seafood soup. It is tomatoe & wine based. I use Lindeman's Porphyry which is a sweet fruity white wine. It makes the soup quite sweet but I like the balance when you bite into the salty olives. If it's too sweet you can add a good squeeze of lemon or use a white wine that isn't as sweet.

Serves 4

Ingredients

Salmon fillets - cut into chunks
Deep sea perch (now known as orange roughie) - cut into chunks
Mung fish - cut into chunks
6 prawns
6 mussels
2 tblspns olive oil
2 cloves of garlic - crushed
1 finely chopped shallots
1/2 tspn sugar
1 chilli - chopped finely
1 tin of tomatoes - chopped 400g - blended with a stick blender
2 carrots cut into strips (jullienne)
1 bay leaf
125g black mammoth olives
½ bottle of white (fruity) wine - porphyy 750 mls
orange rind - 4cm width piece
1 teaspoon oregano flakes
1/2 teaspoon akudjura (bush tomatoes)
(add orange rind in as many dishes it is v. good for you - antioxident)
salt - murray river salt flakes are my favourite
pepper
2 cups of cooked rice

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Method

Scrub Mussels. Place in cold water. discard cracked, open or ones that float. Remove Beards.
Heat Oil in Heavy based Frying Pan. Sauté, Onion, Garlic and carrots add a pinch of sugar for 5 mins. or until soft.
Add Tomatoes, bush tomato, Olives and bay leaf, Oregano & wine
Season with S & P. to your taste
and (optional) Orange peel to taste.
Bring to Boil then,
Simmer gently for 15 mins
Add prepared Fish to the soup.
(if you have the perch add this after the mussels as it is a delicate fish)
Simmer 5 mins.
Add the Mussels & prawns in shell without heads simmer for 10 Mins or until they open. Discard if they don't.
Remove from heat and let sit for a couple of minutes
Remove Bay Leaf
Place 1/2 a cup of cooked rice in the bottom of the serving bowl and ladle soup on top
Sprinkle with chopped parsley.
Serve immediately